Guiping Spicy Fermented Rice

Guiping Spicy Fermented Rice

　　It is said that during the late Qing Dynasty, when the Taiping Rebellion army was active in the areas of Jintian, Zijing, and Jiangkou, local farmers were quite poor and could not afford to entertain the soldiers with meat or wine. As a result, every household prepared spicy fermented rice to warmly welcome the rebel forces. This condiment was served with rice or congee, or used as a seasoning to prepare festive dishes, and was very appetizing.

　　Fun Fact: To make spicy fermented rice, cook 5 kilograms of high-quality glutinous rice, let it cool to around 28–36°C, then mix in 10 (about 50 grams) powdered wine cakes. Place the mixture in a tray, cover tightly with a cotton cloth, and keep the temperature above 25°C. After three days, once a wine aroma develops, it’s ready for use. Prepare about 2 kilograms of cayenne peppers and bullhorn peppers with their stems removed, wash and dry them, then cut them into segments. Add 300 grams of cooked salt, then mix everything with the fermented glutinous rice. Place the mixture into specially made earthenware jars with wide bellies and narrow mouths, which have been cleaned and dried. First cover with a flat lid, then place an inverted bell-shaped cover over it, and seal the rim of the protruding mouth with water to prevent air leakage and spoilage. After half a month, it turns into a deliciously sweet, sour, spicy, salty, and tangy food. Some also prepare various types of spicy fermented rice using processed ingredients such as green beans, papaya, radish, turnip, cucumber, garlic, ginger, and water spinach stems.

　　The spicy fermented rice from Guiping City in Guangxi is uniquely made and tastes excellent. Nowadays, almost every household in towns such as Chengxiang, Jintian, Jiangkou, Zijing, and Nanmu in the city loves to eat and knows how to make this dish.

　　It is said that during the late Qing Dynasty, when the Taiping Rebellion army was active in the areas of Jintian, Zijing, and Jiangkou, they were welcomed and supported by the local farmers. Since the farmers were quite poor at the time and usually couldn’t afford good meat or wine to entertain guests, every household prepared large and small jars of spicy fermented rice, cooked rice porridge or sweet potato and taro rice, and warmly served the rebel soldiers, who enjoyed the meal immensely.

　　【Production Method】

　　The method for making this spicy fermented rice is as follows: Cook 5 kilograms of high-quality glutinous rice, let it cool to around 28–36°C, then mix in 10 (about 50 grams) powdered wine cakes. Place the mixture in a tray, cover tightly with a cotton cloth, and maintain a temperature above 25°C. After three days, once a wine aroma develops, it’s ready for use. Prepare about 2 kilograms of cayenne peppers and bullhorn peppers with their stems removed, wash and dry them, then cut them into segments. Add 300 grams of cooked salt, then mix everything with the fermented glutinous rice. Place the mixture into specially made earthenware jars with wide bellies and narrow mouths, which have been cleaned and dried. First cover with a flat lid, then place an inverted bell-shaped cover over it, and seal the rim of the protruding mouth with water to prevent air leakage and spoilage. After half a month, it turns into a deliciously sweet, sour, spicy, salty, and tangy food.

　　【How to Eat】

　　It can be enjoyed at any time. After taking some out, always cover it tightly again and ensure the edges are sealed with water. Most families make several jars and rotate their use. Some households even prepare different varieties using processed ingredients such as green beans, papaya, radish, turnip, cucumber, garlic, ginger, and water spinach stems to make assorted spicy fermented rice. If well sealed, it can be preserved for up to a year. This condiment can be served with rice or congee, or used as a seasoning to prepare festive dishes, and is sure to whet the appetite and receive high praise.