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Sauces and condiments from Guizhou, China
Water left from washing glutinous rice is strained and left in earthenware jars with a water-seal rim for about a week, where lactic and acetic bacteria and yeasts turn it sharply sour. The sour liquid is the base of Guizhou sour-soup cooking. Local people used sour soup in place of salt.
| Rice-washing water | From glutinous rice or ordinary rice, strained through two layers of gauze to remove bran[zhou2026] |
| Boiled glutinous rice soup and some old sour soup | The Kaili heritage record starts from this instead of rice-washing water[ihchina] |
| Starter | spontaneous; chosen starter cultures in trials |
Total time across the recorded steps: 7 days – 10 days
What changes: Water from washing glutinous rice is strained through gauze
Output: cloudy rice water without bran.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Water left from washing glutinous rice is strained and left in earthenware jars with a water-seal rim for about a week, where lactic and acetic bacteria and yeasts turn it sharply sour. The sour liquid is the base of Guizhou sour-soup cooking. Local people used sour soup in place of salt. Made in 4 steps over 7 days – 10 days. The longest step, ferment in the dark, takes 7–10 days (Zhou R 2026) and runs at 18–25 °C (Zhou R 2026). Lactobacillus (58.66 % average of bacteria across 20 household samples), with the yeast-like Geotrichum and Pichia and Acetobacter and Lactobacillus enriched in white sour soup do most of the fermenting.
| Main step | 7–10 daysReported[zhou2026] | Ferment in the dark |
|---|---|---|
| Temperature | 18–25 °CReported[zhou2026] | Ferment in the dark |
| Acidity | pH 3–3Measured[zhang2025] | Ferment in the dark |
White sour soup ferments rice-washing water alone. One study describes red sour soup as tomato, red chilli and ginger blended into the rice water (about 3:1:0.5:5) and fermented for 10–15 days. Vietnamese cơm mẻ sours cooked rice into a paste instead of a liquid.
Natural ferments reach about pH 3, but one study found harmful microbes in naturally fermented household samples and none when chosen starter cultures were used.
Hazards the sources name: Eight harmful microorganisms were detected in naturally fermented samples.
Every number is labelled with how it is known. How this atlas is made
In 2021 the Kaili sour-soup fish making skill joined China's national intangible cultural heritage list (fifth batch). Its record says Miao people of southeast Guizhou have passed the skill down through generations, and that local people used sour soup in place of salt.
