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Vegetables from Sikkim and the Darjeeling hills
Leaves of the wild magane-saag (Cardamine macrophylla) are washed, cut, squeezed and pressed tight into a bamboo basket lined and covered with fig leaves. Left at room temperature for about a month, lactic bacteria turn them sour, and the wet leaves are cooked in soups.
| Magane-saag leaves (Cardamine macrophylla) | Gathered wild[swain2014] |
| Fig leaves | Two to three layers line the basket, and more cover the top[swain2014] |
| Starter | spontaneous |
Total time across the recorded steps: 25 days – 30 days
What changes: The wild leaves are washed and cut into pieces
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
Leaves of the wild magane-saag (Cardamine macrophylla) are washed, cut, squeezed and pressed tight into a bamboo basket lined and covered with fig leaves. Left at room temperature for about a month, lactic bacteria turn them sour, and the wet leaves are cooked in soups. Made in 4 steps over 25 days – 30 days. The longest step, ferment at room temperature, takes 25–30 days (Swain M.R. et al. 2014) and runs at 15–25 °C (Swain M.R. et al. 2014). Lactobacillus plantarum and L. brevis and Lactococcus lactis, Enterococcus faecium and Pediococcus pentosaceus do most of the fermenting.
| Main step | 25–30 daysReported[swain2014] | Ferment at room temperature |
|---|---|---|
| Temperature | 15–25 °CReported[swain2014] | Ferment at room temperature |
Goyang is eaten wet, where gundruk is a dry product, and it is made from the leaves of a wild Cardamine. The fig-leaf-lined bamboo basket is its fermenting vessel.
Wikipedia, summarising Tamang 2010, says fermented goyang is moved to airtight containers and stored for two or three months, and that pressing it into tight balls and drying them in the sun for several days may extend its shelf life.
Every number is labelled with how it is known. How this atlas is made
Goyang is made at home in Sherpa households in the summer monsoon, when the wild leaves are plentiful, and is not reported sold in markets (Wikipedia).
