{"id":6479,"date":"2020-07-31T16:32:35","date_gmt":"2020-07-31T16:32:35","guid":{"rendered":"http:\/\/starterculturen.com\/?post_type=product&#038;p=6479"},"modified":"2026-04-09T00:01:46","modified_gmt":"2026-04-08T22:01:46","slug":"chinese-gistballen-jing-bau-ragi-ballen-nl","status":"publish","type":"product","link":"https:\/\/startercultures.eu\/nl\/product\/fermentation-nl\/bonen-granen-rijst-nl\/chinese-gistballen-jing-bau-ragi-ballen-nl\/","title":{"rendered":"Chinese gistbal (Jing Bau, Ragi ballen, Qu, ji\u01d4 q\u016b) | voor zelf Chinese drank maken"},"content":{"rendered":"<h3>Wat is een Chinese gistbal?<\/h3>\n<p>De chinese gistbal, Chinese wijngist of Chinese\/Shanghai yeast balls heten in het Chinees Q\u016b of ji\u01d4q\u016b. Ze worden gebruikt om er traditionele Chinese alcoholische dranken mee te maken. Het oorspronkelijke Chinese karakter betekent ook zoiets als &#8216;drank-starter&#8217;. Die dranken zijn onder andere huangjiu (op basis van graan), baijiu (gedistilleerde dranken) en jiuniang (alcoholische rijstpap \/ pudding). Qu is het Chinese broertje van de meer algemeen bekende Japanse <a href=\"https:\/\/startercultures.eu\/nl\/product\/fermentation-nl\/koji-nl\/basis-koji-voor-oa-sojasaus-shoyu-miso-sake-nl\/\">Koji (van sake, miso en sojasaus)<\/a>, hoewel ze niet helemaal hetzelfde zijn. Waar koji meestal maar \u00e9\u00e9n schimmel bevat bestaan Chinese gistballen uit een complex mengsel van verschillende schimmels, gisten en bacteri\u00ebn. Ze worden gedroogd in een bal van zetmeel.<\/p>\n<h3>Welke micro-organismen zitten er in de Chinese gistbal?<\/h3>\n<p>De meest voorkomende microben zijn <em>Aspergillus oryzae (<\/em><a href=\"https:\/\/startercultures.eu\/nl\/product-category\/fermentation-nl\/koji-nl\/\">bekend van koji starters<\/a>)<em>\u00a0<\/em>en <em>Rhizopus oryzae<\/em>\u00a0(zit soms in <a href=\"https:\/\/startercultures.eu\/nl\/product\/fermentation-nl\/bonen-granen-rijst-nl\/tempeh-starter-nl\/\">tempeh starters<\/a>), een gist <em>Saccharomycopsis fibuligera <\/em>en verder een rijke variatie aan bacteri\u00ebn, waaronder melkzuurbacteri\u00ebn<em>. <\/em>In een gistbal kunnen tientallen zo niet honderden verschillende soorten microben zitten. Daarnaast zitten er veel enzymen in. De fermentatie is <a href=\"https:\/\/en.wikipedia.org\/wiki\/Q%C5%AB#Microbiota_of_Jiuqu\" target=\"_blank\" rel=\"noopener noreferrer\">uitermate complex <\/a>en nog altijd niet helemaal bekend. Meer informatie over dit product op <a href=\"https:\/\/tokowijzer.nl\/2011\/06\/29\/wijngist\/\" target=\"_blank\" rel=\"noopener noreferrer\">Tokowijzer<\/a>.<\/p>\n<h3>Inhoud<\/h3>\n<ul>\n<li>2 gistballen<\/li>\n<li>Microben: Niet geheel bekend. In ieder geval\u00a0<em>Aspergillus oryzae,\u00a0<\/em><em>Rhizopus oryzae<\/em>\u00a0en\u00a0<em>Saccharomycopsis fibuligera<\/em><\/li>\n<\/ul>\n<h3><strong>Wat moet ik ermee?<\/strong><\/h3>\n<ul>\n<li>Dit is een product voor de fermentatieavonturiers.<\/li>\n<li>Je kunt er rijstwijn mee maken, volgens het (van oorsprong) Indonesische <a href=\"https:\/\/www.starterculturen.nl\/a-52583966\/bonen-granen-rijst\/rijstwijn-starter\/\">recept voor rijstwijn <\/a>elders op starterculturen.nl.<\/li>\n<li>Via <a href=\"https:\/\/tokowijzer.nl\/2011\/06\/29\/wijngist\/\" target=\"_blank\" rel=\"noopener noreferrer\">tokowijzer <\/a>vind je een link naar een zeer uitgebreid recept voor rijstwijn op het geweldige blog <a style=\"border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline; text-decoration-line: none; color: #c16b05;\" href=\"http:\/\/carolynjphillips.blogspot.com\/2011\/05\/homemade-fermented-rice.html\" target=\"_blank\" rel=\"noopener noreferrer\">Madame Huang\u2019s Kitchen<\/a> van Carolyn Phillips (Engels).<\/li>\n<\/ul>\n<h3><strong>Meer leren over fermenteren?\u00a0<\/strong> \u200b<\/h3>\n<p>Lees\u00a0<a href=\"https:\/\/www.starterculturen.nl\/a-52122580\/boeken\/over-rot-2015-het-handboek-fermenteren\/\">Over Rot<\/a>, of volg een\u00a0<a href=\"https:\/\/wateetons.com\/wateetons-workshops\/category\/fermenteren\/\">workshop,<\/a> ook voor bedrijven en instellingen!<\/p>\n<h3 data-fontsize=\"21\" data-lineheight=\"27.3px\">Gistbal kopen?<\/h3>\n<p>Je bestelt de gistbal cultuur bij starterculturen.nl, d\u00e9 webwinkel voor al je tempeh, koji en tofu. Van Meneer Wateetons de auteur van de standaardwerken <a href=\"https:\/\/www.starterculturen.nl\/a-52122580\/boeken\/over-rot-2015-het-handboek-fermenteren\/\" target=\"_blank\" rel=\"noopener noreferrer\">Over Rot (2015)<\/a> en<a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-inpakken-2020-nl\/\" target=\"_blank\" rel=\"noopener\"> Over Inpakken (2020)<\/a>. Op werkdagen voor 15:00 besteld, dezelfde dag verzonden.\u00a0 Vragen over het gebruik van de gistbal? Stel ze via de chatfunctie. We komen er altijd uit.<\/p>\n<h3>Online on demand workshop &#8216;gefermenteerde groente&#8217;<\/h3>\n<p>Al je vragen over het fermenteren van groentes worden beantwoord tijdens <a href=\"https:\/\/startercultures.eu\/nl\/product\/online-workshops-nl\/online-on-demand-workshop-fermenteer-je-eigen-groente\/\" target=\"_blank\" rel=\"noopener\">deze online workshop<\/a> van Meneer Wateetons, de auteur van het gezaghebbende handboek fermenteren <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-rot-2-0-2019-het-geactualiseerde-handboek-fermenteren-nl\/\" target=\"_blank\" rel=\"noopener\">Over Rot<\/a> (meer dan 10.000 exemplaren verkocht). Hij leert je precies hoe je je eigen zuurkool maakt, je eigen augurkjes en je eigen kimchi. Na deze workshop kun je \u00e9lke groente zelf fermenteren omdat je de techniek snapt! Kijk <a href=\"https:\/\/startercultures.eu\/nl\/product\/online-workshops-nl\/online-on-demand-workshop-fermenteer-je-eigen-groente\/\" target=\"_blank\" rel=\"noopener\">hier<\/a> voor meer info.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chinese gistballen, Chinese wijngist of Chinese\/Shanghai yeast balls heten in het Chinees Q\u016b of ji\u01d4q\u016b. Ze worden gebruikt om er traditionele Chinese alcoholische dranken mee te maken. <b><i>| SALE (best before 3-26)<\/i><\/b><\/p>\n","protected":false},"featured_media":14349,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"product_brand":[],"product_cat":[996,363,24,96,30,601,462],"product_tag":[],"class_list":{"0":"post-6479","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-alcohol-nl","7":"product_cat-aziatisch-nl","8":"product_cat-bonen-granen-rijst-nl","9":"product_cat-granen-bonen-rijst-nl","10":"product_cat-koji-nl","11":"product_cat-outlet-nl","12":"product_cat-aziatische-starters-nl","13":"pa_ean-8720297620089-nl","15":"first","16":"instock","17":"taxable","18":"shipping-taxable","19":"purchasable","20":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chinese gistbal voor zelf huangjiu of baijiu maken<\/title>\n<meta name=\"description\" content=\"De chinese gistbal (Qu, yeast ball, ji\u01d4 q\u016b) worden oa gebruikt om traditionele Chinese alcoholische dranken mee te maken. 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