What You Need to Know
Two-stage fermentation begins with saccharification by Aspergillus oryzae, followed by acetic acid bacteria (Acetobacter spp.) conversion to 4-5% acidity. Melanoidins form via Maillard reactions during aging.
Develops umami-rich depth for dipping sauces, braises, and as a digestive tonic in Traditional Chinese Medicine.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
45 days
30 days - 60 days
Equipment
Ceramic containerCheeseclothWeight
Steps
- 1.
Jiangsu-style lion's head meatballs (Yangzhou): Balances pork fat with acidic complexity
- 2.
Drunken chicken (Shanghai): Provides mellow acidity without harshness
The Science
Primary Reaction
Oxidation of ethanol to acetic acid