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Vinegar from Northern China
Three 6th-century Qimin Yaoshu vinegars made from the lees left after pressing wine. In the main method, wine lees and millet bran are packed around a wicker well in a jar, and liquid ladled from the well is poured back over the bed four or five times a day. It is ripe in 7 days in summer and 14 in winter, and the bed is then rinsed with cold water for weaker vinegar.
| Wine lees and millet bran (粟糠)half and half | Coarse bran is no use and fine bran turns to mud; only the middle fraction is good. Mixed evenly with no lumps[qmys-ws] |
| Cold water | Poured around the outside of the well until the water inside it is as deep as half the lees[qmys-ws] |
| Straw (穰) | Packed under the jar in every season; without it the vinegar stinks[qmys-ws] |
Total time across the recorded steps: 7 days – 14 days
What changes: Lees and bran are pressed down by hand around a wicker well standing in the jar
The lees-and-bran mix goes in outside the basket, is levelled and pressed by hand, and stops about 1 chi below the jar mouth [qmys-ws]. Output: packed lees-and-bran bed.
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
Three 6th-century Qimin Yaoshu vinegars made from the lees left after pressing wine. In the main method, wine lees and millet bran are packed around a wicker well in a jar, and liquid ladled from the well is poured back over the bed four or five times a day. It is ripe in 7 days in summer and 14 in winter, and the bed is then rinsed with cold water for weaker vinegar. Made in 4 steps over 7 days – 14 days. The longest step, ladle liquid from the well back over the bed, takes 7–14 days (Jia Sixie 2026). Acetobacter pasteurianus and Acetobacter oryzoeni and Acetobacter pomorum do most of the fermenting.
| Main step | 7–14 daysReported[qmys-ws] | Ladle liquid from the well back over the bed |
|---|
Unlike the chapter's liquid-mash vinegars, the main method is a solid-bed percolation. Liquid is ladled from a wicker well and poured back over a packed bed of lees and bran, and the vinegar is ready in a week in summer. The wine-lees variant also works on a lees bed, which it soaks and drains from a hole at the bottom [qmys-ws].
Its own rules are to put straw under the jar in every season (without it the vinegar stinks), to keep the jar covered between pourings, and to finish the rinsing on the same day [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, 作糟糠酢法, 酒糟酢法 and 作糟酢法 [qmys-ws].
