Yan-taozih
Fermented peaches - China, Taiwan. 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 Yan-taozih. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Character
Other ingredients: Salt, sugar, and pickled plums.
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.
- Leuconostoc mesenteroides
- Weissella cibaria
- Weissella paramesenteroides
- Weissella minor
- Lactobacillus brevis
The published record
| Source | What it says |
|---|---|
| Swain, M.R., Anandharaj, M., Ray, R.C. and Parveen Rani, R. | Examples of traditional fermented fruits and vegetables, which are used in various parts of Asian subcontinent. |
Same region
- Hum choy
- Meigan cai
- Menma
- Pao cai
- Suan-cai
- Takuan
- Tianjin preserved vegetable
- Fu-tsai
- Jiang-gua
- Jiang-sun
- Pobuzihi
- Suan-tsai
- Yan-dong-gua
- Yan-jiang
- Yan-tsai-shin
Fields on this page come from Literature. 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.