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Vegetables from Sikkim
Khalpi is ripe cucumber cut into pieces, sun-dried for about two days, then packed into a bamboo vessel sealed with dry leaves and left at room temperature for three to five days until sour. It is the only fermented cucumber reported from the Himalayas. Heterofermentative lactic bacteria start the ferment and Lactobacillus plantarum finishes it, and it is eaten as a pickle with mustard oil, salt and chilli.
| Ripe cucumbers | Cut into pieces; one brief gives 5–8 cm[swain2014][pa-cucumber] |
| Mustard oil, salt and powdered chilli | Added to serve it as a pickle in one account; another says the cucumber is processed with salt, mustard and chilli and then fermented[swain2014][soemarie2021] |
| Starter | spontaneous |
Total time across the recorded steps: 5 days – 7 days
What changes: Ripe cucumbers are 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
Khalpi is ripe cucumber cut into pieces, sun-dried for about two days, then packed into a bamboo vessel sealed with dry leaves and left at room temperature for three to five days until sour. It is the only fermented cucumber reported from the Himalayas. Heterofermentative lactic bacteria start the ferment and Lactobacillus plantarum finishes it, and it is eaten as a pickle with mustard oil, salt and chilli. Made in 4 steps over 5 days – 7 days. The longest step, pack into a bamboo vessel sealed with dry leaves and ferment, takes 3–5 days (Swain M.R 2014). Leuconostoc fallax, Lactobacillus brevis and Pediococcus pentosaceus, which start the ferment and Lactiplantibacillus plantarum, which completes it do most of the fermenting.
| Main step | 3–5 daysReported[swain2014][soemarie2021] | Pack into a bamboo vessel sealed with dry leaves and ferment |
|---|
Unlike brined cucumber pickles, khalpi is made from ripe cucumber pieces that are sun-dried first and then fermented in a bamboo vessel sealed with dry leaves, not under brine.
In a survey of 65 Himalayan fermented vegetable samples, 25 of them khalpi, lactic acid bacteria and aerobic mesophiles stood at about 10^7 cfu/g and no moulds were found.
Every number is labelled with how it is known. How this atlas is made
Khalpi is commonly eaten by Brahmin Nepalis in Sikkim, and it is made in September and October.
