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Vegetables from Northwest China
Jiangshui is a sour liquid made by covering scalded wild greens with warm water left from boiling noodles and two ladles of old jiangshui as starter. It is ready in three to five days, and Lactobacillus dominated the three samples studied by sequencing. In the northwest, and above all in Gansu, it is a seasoning loved in summer.
| Old jiangshui (浆水引子), borrowed from a neighbour2 ladles | The starter[rmrb2024] |
| Wild kuju (野苦苣), washed and blanched | [rmrb2024] |
| Warm noodle water (清面汤) | Must carry no trace of fat or meat[rmrb2024] |
| Starter | backslop (two ladles of old jiangshui, jiangshui yinzi, borrowed from a neighbour) |
Total time across the recorded steps: 3 days – 5 days
What changes: Washed greens are scalded in boiling water
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
Jiangshui is a sour liquid made by covering scalded wild greens with warm water left from boiling noodles and two ladles of old jiangshui as starter. It is ready in three to five days, and Lactobacillus dominated the three samples studied by sequencing. In the northwest, and above all in Gansu, it is a seasoning loved in summer. Made in 4 steps over 3 days – 5 days. The longest step, ferment, takes 3–5 days (Zhang Shengrong 2024). Salt is 0.1–0.3 % (Wei B 2019). Lactic acid bacteria, mainly Lactobacillus and Lactobacillus fermentum, Pediococcus ethanolidurans and Lactobacillus parafarraginis, the dominant species in jiangshui from Shaanxi and Gansu do most of the fermenting.
| Main step | 3–5 daysReported[rmrb2024][s1] | Ferment |
|---|---|---|
| Salt | 0.1–0.3 %Measured[wei2019] | Ferment |
| Acidity | pH 3.3–4Measured[wei2019] | Ferment |
Unlike salted vegetable pickles, jiangshui is soured noodle-cooking water with blanched greens, started from an old batch and kept going like a sourdough.
One study of Gansu jiangshui measured nitrite at 2.76 mg/kg after 72 h, below the requirement in GB 2714-2003, and showed that lactic acid bacteria lower nitrite. Spoilage bacteria and possible opportunistic pathogens were detected in each of three samples. A home maker (People's Daily) says the crock and ladle are washed and dried first, the noodle water must carry no fat or meat, and the jiangshui spoils if left too long without being eaten.
Hazards the sources name: Spoilage bacteria and possible (opportunistic) pathogens, found in every sample.
Every number is labelled with how it is known. How this atlas is made
A household ferment of the northwest; in summer people "eat jiangshui when it is hot and vinegar when it is cold" (People's Daily 2024).
