Suan-cai
Fermented mixed vegetables - China. Region and substrate as published. No source consulted here states its fermentation parameters.
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Suan-cai. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Why this is here
During that time period, fermented vegetables were used as a sacrifice in the worship ceremony of ancestors.
English Wikipedia, Suan cai, CC BY-SA 4.0.
Character
Described in the literature as acidic, sour, wet.
Organisms
As named by the sources, under the names those sources used. Where a name has since been reassigned, the organism page says so and gives the current one.
The published record
| Source | What it says |
|---|---|
| Tamang, J.P., Watanabe, K. and Holzapfel, W.H. | Microorganisms isolated from some common and uncommon fermented vegetable products of the world. |
Same substrate
Same region
Fields on this page come from Literature Wikipedia. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.
Name, region and substrate partly from English Wikipedia (CC BY-SA 4.0) and Wikidata (CC0). Neither supplies a number on this site.