Brewing / Fermentation

In the context of the almanac, 'Brewing' (醞釀) specifically refers to the act of fermenting foods such as wine or vinegar. In the past, brewing relied on microbial action and was highly sensitive to temperature and humidity. Therefore, people believed that starting the brewing process on an auspicious day would ensure a successful fermentation, resulting in a rich flavor and preventing spoilage. This practice reflects the traditional agrarian belief in aligning important food processing activities with favorable celestial timing. Even today, when making homemade fermented rice or pickles, some people occasionally consult traditional almanacs to determine the start time.