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Vinegar from Northern China
The first vinegar recipe in chapter 71 of the 6th-century Qimin Yaoshu. Wheat yi starter, water and cold cooked foxtail millet go into a jar in layers and are left unstirred under silk floss. A measure of fresh well water is added on the mornings of day 7 and day 21, and the vinegar is ripe on day 21.
| Wheat yi starter (麥䴷)1 dou (斗); 2 dou in the Siku edition | Not winnowed[qmys-ws][qmys-siku] |
| Water3 dou | Drawn on the 7th day of the 7th month[qmys-ws] |
| Cooked foxtail millet (粟米熟飯)3 dou | Spread out until cold[qmys-ws] |
| Well-flower water (井花水), the first water drawn from the well at dawn1 measure, twice; "1 bowl" each time in the Siku edition | [qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (wheat yi) |
Total time across the recorded steps: 21 days
What changes: Cooked foxtail millet is spread out until it is cold
Output: cold cooked millet.
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
The first vinegar recipe in chapter 71 of the 6th-century Qimin Yaoshu. Wheat yi starter, water and cold cooked foxtail millet go into a jar in layers and are left unstirred under silk floss. A measure of fresh well water is added on the mornings of day 7 and day 21, and the vinegar is ripe on day 21. Made in 4 steps over 21 days. The longest step, ferment under silk floss, adding well water on day 7 and day 21, takes 21 days (Jia Sixie 2026). Saccharomyces sp. and Acetobacter pasteurianus do most of the fermenting.
| Main step | 21 daysReported[qmys-ws] | Ferment under silk floss, adding well water on day 7 and day 21 |
|---|
Nothing is stirred, the millet goes in all at once with the starter and water, and the only later step is two measures of fresh well water. The barley vinegar in the same chapter is stirred often and fed millet later.
The text's own rules are to set vinegar jars on bricks or stones away from damp, and to keep wet or salty vessels out of the jar [qmys-ws].
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (6th century, Jia Sixie), juan 8, ch. 71 作酢法. The chapter opens by glossing 酢 as the word of its day for 醋 (vinegar). It closes by quoting Cui Shi, who says vinegar can be made on the 4th day of the 4th month and on the 5th day of the 5th month [qmys-ws].
