Reputable Sources is a blog about food processing and trust.

In the pages of this blog, you will find a connection to the picklers, fermenters, and food preservers of China.

These foods have seen better times. Over the past hundred years, food processing in China has moved out of the township and into the factory.  Today, food scandals are all too common. Recently, Chinese journalists have begun breaking unprecedented numbers of food safety cases. With preserved foods, producers have been discovered using industrial chemicals and unsafe practices to make their products. Out of fear of modern food processing and appreciation for a quality product, many continue processing at home.

Through the experiences of villagers, farmers, and their urban counterparts, this blog attempt to illustrate the regional diversity and historcial richness of Chinese food preservation. As part of a larger research project, this blog is an attempt to share the practical results of working with those who continue to process food at home.

The author lives in Beijing.

“…as with all food preservation, it is important to get your recipes from reputable sources (such as a Cooperative Extension Service or the National Center for Home Food Preservation) in order to ensure a safe product.”
-North Dakota State University Extension Service


7 thoughts on “About

  1. Hello, I am fascinated by your blog. Are you planning to write a book about the subject?

    A group of friends, including growers, are interested in starting a small fermentation business here in southern Ontario, Canada (outside of Toronto). We are particularly interested in mustard greens and are trying to a) determine what varieties would be the best for growing in our climate and are worthy of preserving and b)whether we can get these seeds from China. Do you do any consulting? Looking forward to your reply. You can contact me directly at lionheartbread@gmail.com Thanks! Howard Herscovici, Warkworth, ON.

    • I am in the process of piecing together a manuscript on the subject right now! For right now, I’m spending most of my time experimenting with recipes and various preservation techniques.

  2. Hi Evan! Love your blog! I used to make my own veggie ferments back in Europe. I recently arrived in Beijing and will be in different places in China over the next year or so. Due to lack of decent kitchen, I would like to buy rather than make fermented veggies. I know very little about Chinese fermented food. Could you recommend any products (without unnecessary additives) and places where to purchase in Beijing? Could you recommend any courses in Beijing/China that teach how to ferment Chinese style? Thank you!

  3. Hi Evan! Thank you for the suggestion! Last weekend I made a new discovery: 酒酿 or fermented rice. We first bought some at the Organic Farmers Market and liked it so much that we ordered 5 jin from 米酒先生. He is fantastic, makes all kinds of fermented stuff. http://woainuomijiu.blog.sohu.com/ You can either visit his small store or order online through Weibo or Taobao. Recommended!

  4. Love your blog Evan. I plan to try making the preserved mustard greens since in Australia at the moment it’s winter so just the right time. I hope your wife liked the mustard green/pork/salted duck egg recipe.

    • Thanks for the soup recipe. We have both really enjoyed it. If you keep fermented mustard greens and salted duck eggs in the fridge, it can easily become a quick staple. For me, its real charm lies not only in its flavor but in how simply and quickly it can be assembled. When at the last minute you realize a meal needs a soup, we’ve often gone to this recipe to round out the meal. Thanks again and let me know how your preserved mustard greens turn out.

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