What is Ancient Vat Fermentation?

Ancient ground jar fermentation is a traditional method of brewing or fermenting in a natural space such as a mound or cavern. It is a common method for brewing traditional foods and beverages such as soy sauce, bean curd, tofu, rice wine, and hot and sour dishes.

In the ancient process of ground vat fermentation, microorganisms in the soil are utilized for fermentation as a way to achieve the desired brewing effect. These microorganisms include bacteria, yeasts, etc., which produce different chemical reactions under different conditions of temperature, humidity and oxygen, thus affecting the taste, aroma and quality of the brew.

With the continuous advancement of modern technology, some traditional brewing methods have been replaced or improved, but there are still some producers who adhere to the traditional way, believing that it can retain the natural flavor and nutrients of the food, and to a certain extent, it can also strengthen their regional cultural identity and brand image.