本草

Ji shui (pickle brine)

齑水ji shui

1 个来源

齑水是腌制齑菜（碎腌菜）所余的酸咸汁水。《本草纲目》将其列入水部（浆水类）收录，古人取以入药。

源可溯

《本草纲目（全本插图版）》卷五·地水类·齑水·主治

参考来源

functions_en self-translated from 本草纲目 traditional_functions (public domain; the Chinese tf carries verbatim excerpt_hash citations). No modern work consulted.
WHO IST-TCM terminology-aligned for the English rendering.
public pharmacopoeia & physical facts (public-domain reference facts; no proprietary modern source).

传统功效

传统中医记载：主吐诸痰饮宿食，酸苦涌泄为阴。

性味归经

性味：酸、咸，无毒。

溯源文献