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Fermentation Atlas

China

204 ferments from China, with how each is made.

204 entries listed here, page 2 of 2.

Compare them

FermentKindMain stepTemperatureSaltpH
Ya'an Tibetan tea / zangcha (Sichuan southern-route border dark tea)Tea leaf12 months – 10 years
Yi qu and yi wine (頤麴 / 頤酒)Alcoholic drinks21 days
Yibin ya cai (sweet preserved mustard stem)Vegetables3 months5.6
Yongchuan douchi (Mucor-type douchi)Soy and legumesat least 10 months
Yongchun aged vinegar and Fujian red-qu (Hongqu) vinegarVinegar3–10 years3.5
Yongfeng chili sauce (永丰辣酱)Sauces and condiments40 days9 %
Yu zha (魚鮓), full Qimin Yaoshu method and variantsFish and seafood20–30 days
YúlùSauces and condiments12–18 months30–40 %
ZaodanEggsat least 4.6 months5 %9.2 → 5.3
Zha (鲊), historical Chinese rice-fishFish and seafood
Zha caiVegetables4–6 months4 %
Zhenjiang (Chinkiang) aromatic vinegarVinegar3 months – 8 years
Zhou (酎) strong wines of broomcorn and proso millet (穄米酎 / 黍米酎)Alcoholic drinks6 months
Zhuo meat (𦞤肉), salt-and-qu fermented meatMeat14 days
Zhuyi (鱁鮧), fish-gut jiangFish and seafood20 days – 3.3 months
Chouyandou, 'stinky salt beans' (Huai River natto-like soybean)Soy and legumes14–36 h35–52 °C
Fuqu (bran qu)Starters and kojiat least 30 min
Linfan jiumu (Shaoxing 'shower-rice' yeast mother)Starters and koji36 h – 2 days
Other baijiu aroma types (catalogue stubs)Alcoholic drinks
Salt-alum jellyfish (boundary, not microbial)Other3–7 days25–27 %
Ayran (Kazakh artisanal soured milk)Fermented milk
Bak kwaMeat
Changzhou luobogan (Changzhou dried radish)Vegetables
Chaoshan xian cai / kiam-chai (Teochew salted mustard)Vegetables10 days9 %
Chengang jiu ("sinks-to-the-jar-bottom wine", Longyan)Alcoholic drinks
Chenjiao douchi ba (cellar-aged douchi cakes, Guizhou)Soy and legumes
Chhài-pó͘ (salted dried radish)Vegetables
ChiluMeat
Da tou cai (salted root mustard)Vegetables6–10 years
Dongniang jiu (Suzhou winter-solstice sweet rice wine)Alcoholic drinks2 months
Feng gang jiu ("sealed-jar wine", e.g. Danyang, Jintan)Alcoholic drinks
Foxtail-millet 'lu' wine drunk through a tube (作粟米爐酒法)Alcoholic drinks5–6 days
Haam haFish and seafood30 days – 2 months
Hum choy (South China rice-water leaf pickle)Vegetables4 days
Jiahu mixed fermented beverageAlcoholic drinks
Jiaozi (dried dough-crumb starter for mantou)Starters and koji3.7–5.5
Jo-beop (Joseon wine-lees pickles of ginger, garlic and eggplant)Vegetables
JunSoft drinks5–7 days21–27 °C
KheuriMeat30 days – 2 months
Kiamoy and champóy (Filipino-Chinese salted dried plums)Fruit
Lao Beijing suannai (pot-set yoghurt)Fermented milk
Lijiang yinjiu (Naxi cellared sweet huangjiu)Alcoholic drinksat least 3 months
Lufu (Yunnan fermented tofu, Shilin style)Soy and legumes
Naizha / Nailao (Inner Mongolia)Cheese
Puning bean paste (Puning soybean sauce, Chaoshan yellow bean paste)Sauces and condiments3–5 months
Rubing (milk cake)Cheese
Soy wine, rou dau nanh and kiu-tsee (soybean in alcoholic ferments) — boundarySoy and legumes6–11 days
TaragFermented milk
Tongchuan douchi (Santai, Sichuan)Soy and legumes6 months – 3 years
Xichuan suancai (Henan blanched-greens sour vegetable)Vegetables
Yangzhou jiangcai (Yangzhou sauce pickles)Vegetables
Zao furu (wine-lees fermented tofu)Soy and legumes2 months
Zaocai (Fuzhou red-lees mustard)Vegetables
Zuìxiè (drunken crab)Fish and seafood7 days

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made