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Vegetables from Myanmar
Bottle gourd is cut into long strips and soured in a pot with congee or rice water and a little salt, the same way as Myanmar's sour radish. It is a quick seasonal ferment, sold in markets within days during the hot season.
| Bottle gourd (calabash), sliced into small, long pieces | [bo2022] |
| Congee, rice water or cooked-rice water | [bo2022] |
| A small amount of table salt | [bo2022] |
| Starter | spontaneous, with rice water or congee and salt |
Total time across the recorded steps: 5 days
What changes: Bottle gourd is sliced into small, long strips
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bottle gourd is cut into long strips and soured in a pot with congee or rice water and a little salt, the same way as Myanmar's sour radish. It is a quick seasonal ferment, sold in markets within days during the hot season. Made in 4 steps over 5 days. The longest step, sell fresh at the market, takes up to 5 days (Bo Bo and Aye Aye Win 2022). Lactobacilli does most of the fermenting.
| Main step | up to 5 daysReported[bo2022] | Sell fresh at the market |
|---|---|---|
| Acidity | pH 3.7Measured[bo2022] | Sell fresh at the market |
Bu chin is made the same way as sour radish (mon-la chin), but from calabash, and only in the hot season, March to May. The source gives a fermentation time only for sour radish, 1 to 2 days on average, and longer when rice water or cooked-rice water is used.
Bo and Win (2022) describe Myanmar's plant ferments as small-scale, spontaneous and not standardised, with inconsistent quality and poor hygiene, and call for quality and safety standards. Their market samples, bu chin included, had fermented for less than 5 days. Market bu chin measured pH 3.72 ± 0.04.
Every number is labelled with how it is known. How this atlas is made
