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Vinegar from Shanxi, China
Shanxi aged vinegar is a sorghum vinegar made entirely in the solid state with daqu, a starter of barley and peas. Saccharification, alcoholic and acetic fermentation are followed by smoking part of the vinegar grains, leaching out the vinegar with water, and ageing it outdoors in jars for a year or more, where sun and frost concentrate it.
| Sorghum45 % | [fan2011] |
| Wheat bran14 % | [fan2011] |
| Rice hulls14 % | [fan2011] |
| Daqu ("great koji" of barley, oats and peas)27 % | Nie et al. describe daqu as about 60 % of the raw material[fan2011][nie2017] |
| Starter | daqu (spontaneously grown barley-and-pea starter) for saccharification and alcohol; vinegar grains from the last batch seed the acetic stage |
Total time across the recorded steps: 13 months
What changes: Crushed sorghum is steamed, cooled and mixed with crushed daqu
Sorghum is cracked into 4–6 pieces before wetting [shanxi-draft]. Output: cooked sorghum mixed with daqu, bran-koji and 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
Shanxi aged vinegar is a sorghum vinegar made entirely in the solid state with daqu, a starter of barley and peas. Saccharification, alcoholic and acetic fermentation are followed by smoking part of the vinegar grains, leaching out the vinegar with water, and ageing it outdoors in jars for a year or more, where sun and frost concentrate it. Made in 6 steps over 13 months. The longest step, age outdoors in jars, sunned in summer and skimmed of ice in winter, takes at least 12 months (Nie Z 2017). Lactobacillus, over 98 % of bacteria during alcoholic fermentation and 47.9 % at day 7 of the acetic stage and Acetobacter, rising from 20.8 % to 50.9 % of bacteria over the 7-day acetic stage do most of the fermenting.
| Main step | at least 12 monthsReported[nie2017][fan2011] | Age outdoors in jars, sunned in summer and skimmed of ice in winter |
|---|---|---|
| Temperature | 32–33 °CReported[shanxi-draft] | Saccharify and ferment to alcohol in jars |
Every stage of Shanxi aged vinegar is solid state, and part of the vinegar grains is smoked before leaching. Zhenjiang vinegar uses rice and liquid alcoholic fermentation, has no smoking step and ages for less than three months; Shanxi aged vinegar ages for at least 18 months in the case studied [fan2011].
The finished vinegar carries more than 6 g of acid per 100 mL under its national standard, as cited by Nie et al. [nie2017].
Every number is labelled with how it is known. How this atlas is made
Vinegar has been made in China for more than 3,000 years [nie2017]. A Shanxi draft standard credits the Meihe Ju workshop, in 1368, with the smoking method and the summer-sun, winter-ice ageing [shanxi-draft].
