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Fruit from Northern China
The Qimin Yaoshu (6th century) tells how to make "lan", a sour liquid, by sealing small pears under water in a mud-stoppered bottle from autumn to spring, or for about a month. The pears are then peeled, sliced thin and served in the sour liquid with a little honey. The same chapter quotes an older text on storing bracken fern in layers of salt under thin gruel.
| Small pears | [qmys-ws] |
| Water, to cover the pears in the bottle | [qmys-ws] |
| Honeya little | Added when serving, to make the liquid sweet-sour[qmys-ws] |
Total time across the recorded steps: 30 days
What changes: Small pears go into a bottle and are covered with 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
The Qimin Yaoshu (6th century) tells how to make "lan", a sour liquid, by sealing small pears under water in a mud-stoppered bottle from autumn to spring, or for about a month. The pears are then peeled, sliced thin and served in the sour liquid with a little honey. The same chapter quotes an older text on storing bracken fern in layers of salt under thin gruel. Made in 5 steps over 30 days. The longest step, seal the bottle with mud and wait, takes at least 30 days (Jia Sixie).
| Main step | at least 30 daysReported[qmys-ws][qmys-sk] | Seal the bottle with mud and wait |
|---|
The pears ferment in plain water with no salt; the soured water itself (lan) is the product that the slices are served in.
The text warns that the quick vinegar version keeps no more than five days in summer [qmys-ws]. The slow method seals pears in plain water for a month or more, with no salt or added acid, and no source read tests its safety. For canning, the US National Center for Home Food Preservation says some Asian pears are low-acid and need added acid such as lemon juice to stop the bacteria that cause botulism [nchfp-pear]; it does not address this method. Read it as history, not as a method to copy. The Bencao Gangmu quotes Meng Shen (7th century) that eating bracken for a long time dims the eyes, blocks the nose and makes the hair fall, and that it swells the belly of people with cold qi [bencao-ws]. Modern evidence is stronger. Bracken contains ptaquiloside, a carcinogen, and eating it has been linked to oesophageal and stomach cancer, though IARC notes limits in the human studies and rates bracken possibly carcinogenic to humans (Group 2B) [kim2023]. In one Korean study of 20 dried retail samples, soaked first, 20 minutes of boiling cut ptaquiloside by 80–99 % (median 96 %). The authors judged unboiled bracken unsafe, and also boiled bracken at the highest ptaquiloside level they found [kim2023]. The salt-and-gruel method has no boiling and no source read tests it, so it is a historical record and not a method to follow.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (齊民要術) by Jia Sixie, Northern Wei, 6th century, chapter 88 (作菹藏生菜法第八十八), in juan 9. The bracken method is quoted from the older Shijing (食經). Li Shizhen's Bencao Gangmu (1578) describes another way to prepare bracken. The young shoots are boiled in ash-lye water to remove the slime, then dried and eaten as a vegetable [bencao-ws].
