Fermented foods of China
Fermentation traditions documented in China, from everyday preserves to regional specialities.
Documented ferments
Zha cai (Sichuan fermented mustard-stem pickle)
Zha cai (Sichuan fermented and pressed mustard-stem pickle)
vegetable-ferment-pickle
Vegetable🇨🇳 China
Pao cai (Sichuan water-sealed jar pickle)
Pao cai (Sichuan water-sealed jar brine pickle)
vegetable-ferment-pickle
Other🇨🇳 China
Sufu (Chinese mold-fermented tofu)
Sufu (Chinese fermented/mold-ripened tofu)
Legume ferment/condiment
Grain / Legume🇨🇳 China
Doubanjiang (Sichuan fermented broad bean and chili paste)
Doubanjiang (Sichuan fermented broad/fava bean and chili paste)
Condiment/paste
Grain / Legume🇨🇳 China