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Starters and koji from China
A 6th-century Qimin Yaoshu recipe for wheat starter cakes mixed with water boiled with hu leaf (胡葉, a plant the text does not identify) and cured three weeks in a mud-sealed room, then hung in sun and frost. The broken qu soaks for 11 to 20 days until it foams, and steamed proso millet is fed in every two or three nights until the wine stops bubbling.
| Wheat, raw, roasted and steamed (the steamed part sun-dried)Equal parts | Ground, sieved to remove bran and ground again; the finer the better[qmys-ws] |
| Hu leaf (胡葉) water | Chopped leaf boiled up three times, cooled, and only the clear part used. Recorded as history; do not use it, because the plant is unidentified and may be cocklebur, which is poisonous (see the safety note)[qmys-ws][yu2022][qmys-annot][fan2019][gurley2010] |
| Divine qu, broken to date or chestnut size1 dou | [qmys-ws] |
| Water, for each dou of qu8 dou (spring) or 7 dou (autumn) | River water is best; slightly salty well water is poor[qmys-ws] |
| Proso millet (黍米), for each dou of qu4 dan (spring) or 3 dan (autumn) | Washed about 30 times and steamed twice[qmys-ws] |
Total time across the recorded steps: 52 days – 2 months
What changes: Wheat meal and hu-leaf water are kneaded into cakes, and each cake is pierced
Best made before the middle of the 7th month; qu made after the 20th is weaker. The dough is kept a little stiff and pounded only until it holds together. Output: hand-shaped cakes the size of steamed-bun dough, each pierced with a hole.
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
A 6th-century Qimin Yaoshu recipe for wheat starter cakes mixed with water boiled with hu leaf (胡葉, a plant the text does not identify) and cured three weeks in a mud-sealed room, then hung in sun and frost. The broken qu soaks for 11 to 20 days until it foams, and steamed proso millet is fed in every two or three nights until the wine stops bubbling. Made in 6 steps over 52 days – 2 months. The longest step, cure the cakes in a mud-sealed room, then hang them, takes 21 days (Jia Sixie 2026). In modern Liu Shenqu (Massa Medicata Fermentata, a medicinal descendant made from flour, bran and herbs at 32 °C and 77 % RH in a lab chamber): the yeast Saccharomycopsis fibuligera, reaching 90.69 % relative abundance in the fungal community by 72 h and In modern Liu Shenqu (same study): Bacillus velezensis and Bacillus safensis, reaching 40.43 % and 17.97 % relative abundance in the bacterial community by 96 h do most of the fermenting.
| Main step | 21 daysReported[qmys-ws] | Cure the cakes in a mud-sealed room, then hang them |
|---|
Unlike the chapter's ritual qu, this one needs no special day, no boy to shape the cakes and no east-facing room. Its qu is soaked much longer (11 to 20 days) and given 20 days of frost and dew first, which the text says makes the wine more fragrant.
The book names no hazards. Its method guards against spoilage: the room is prepared days ahead with a cat inside, rat holes blocked and walls plastered; the qu is kept dry (the text says damp qu makes poor wine); the soak is stopped when the foam rises, since qu left too long grows a coat; and the jar is never sealed with mud, or the wine turns sour. The text does not say which plant its 胡葉 is, and an annotated translation calls it unidentified. It may be cocklebur: the same volume uses cocklebur (蒼耳) in another qu, and Yu (2022) names Xanthium among the herbs whose use in these qu needs further study. Cocklebur (Xanthium strumarium, Chinese cang'er) is described by Fan et al. (2019) as poisonous to mammals, with atractyloside and carboxyatractyloside named as the main toxic compounds; their review mostly concerns the fruit and does not assess a boiled leaf water like the one used here. Liver damage is its main harm [fan2019]. Its seeds have killed people, and so have its seedlings, eaten as a main meal during a food shortage [gurley2010]. We found no test of whether boiling removes the toxin from the leaf, so do not make this qu; the recipe is recorded as history. As general guidance, the WHO notes that the moulds that make mycotoxins grow on cereals, often in warm, damp conditions, and that most mycotoxins survive food processing. Owolabi et al. (2022) add that some fermentation conditions favour growth of toxigenic Aspergillus, Fusarium and Penicillium. The Qimin Yaoshu is a 6th-century text, not a tested recipe, and the sources give no safety limits for this qu.
Hazards the sources name: In modern Liu Shenqu (same study): Fusarium sp., an indicator and dominant species at 0 h; the genus includes toxigenic species (Owolabi et al. 2022).
Every number is labelled with how it is known. How this atlas is made
