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Vegetables from Arunachal Pradesh, India
Ekung, eup and hirring are bamboo shoots fermented in bamboo baskets for one to three months in Arunachal Pradesh. Hirring is made from the cut tender tips, and eup is fermented like ekung and then sun-dried for 5–10 days. They are non-salted products fermented mainly by lactic acid bacteria.
| Young bamboo shoots | Whole young shoots for ekung and eup; for hirring, the tender tip cut into 2–3 pieces or flattened[das2024] |
| No salt | These are non-salted acidic products[sonar2014] |
| Starter | natural fermentation |
Total time across the recorded steps: 35 days – 3.3 months
What changes: Young bamboo shoots are prepared, and for hirring the tender tips are cut or flattened
Output: young shoots, or tender tips cut into 2–3 pieces or flattened for hirring.
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
Ekung, eup and hirring are bamboo shoots fermented in bamboo baskets for one to three months in Arunachal Pradesh. Hirring is made from the cut tender tips, and eup is fermented like ekung and then sun-dried for 5–10 days. They are non-salted products fermented mainly by lactic acid bacteria. Made in 4 steps over 35 days – 3.3 months. The longest step, ferment in the baskets, takes 30 days – 3 months (Das R 2024). Lactococcus, dominant in ekung and Pediococcus, 53.2 % of the community in hirring do most of the fermenting.
| Main step | 30 days – 3 monthsReported[das2024] | Ferment in the baskets |
|---|---|---|
| Acidity | pH 3.9–4Reported[behera2021] | Ferment in the baskets |
The three are fermented in bamboo baskets and are non-salted. Eup adds a sun-drying step; the dried product (eepe) is dark brown with a stronger flavour and a longer shelf life.
A 2026 study says fermented bamboo shoots in general carry cyanogenic glycosides that need detoxification; it gives no cyanide measurement for ekung, eup or hirring. In a survey EFSA cites, raw bamboo shoots held 24–550 mg HCN/kg and pickled ones 9.6–44 mg/kg, and another study it cites found boiling removed about 80–95 %, yet boiled shoots in that survey still held 28–73 mg/kg, so boiling lowers the cyanide rather than clearing it. The 2026 study's 16 reconstructed genomes of lactic bacteria, from six products including ekung and hirring and sampled at about a week of fermentation, showed no virulence genes and no mobile genetic elements, but 13 carried vancomycin-resistance genes, which the authors think are likely natural to these bacteria. Its whole-sample DNA also held other antibiotic-resistance genes, with β-lactam genes mostly in ekung and three other products. None of this says anything about cyanide.
Every number is labelled with how it is known. How this atlas is made
