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Cereals and bread from Thailand
Aged or broken rice is soaked, left wet in a covered sieve to sour, then wet-milled and settled for days under 2 % salt water. The sour flour is pressed dry, part-cooked, kneaded and pressed through a sieve into boiling water as thin round noodles, sold fresh in small nests. Made in 7 steps over 7 days – 9 days. The longest step, sour the wet rice (solid-state fermentation), takes at least 3 days (Haard N.F 1999). Salt is 2 % (JIRCAS). Lactic acid bacteria, 40–60 % of the bacteria isolated from Thai fermented rice flour and Lactococcus lactis, Leuconostoc (L. citreum, L. lactis, L. pseudomesenteroides), Limosilactobacillus fermentum, Lactiplantibacillus plantarum, L. pentosus, Weissella confusa, Enterococcus faecium do most of the fermenting.
| Main step | at least 3 daysReported[fao1999] | Sour the wet rice (solid-state fermentation) |
|---|---|---|
| Salt | 2 %Reported[jircas-kj][marui2020] | Wet-mill and settle under salt water (submerged fermentation) |
| Acidity | pH 3.7Measured[marui2020][jircas2019] | Sell fresh |
| Rice · Relatively aged Indica rice, including broken rice from milling[marui2020] | |
| 2 % | Salt water · The milled rice settles under it for two to three days; the water is changed daily[jircas-kj][marui2020] |
| Water · For soaking, washing and kneading[jircas-kj] | |
| Starter | spontaneous |
Total time across the recorded steps: 7 days – 9 days
What changes: Rice soaks overnight and is drained in a sieve
Output: soaked rice, drained in a sieve container.
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
Khanom chin has two fermentations. The wet rice sours in a covered sieve, and the milled rice then settles for days under 2 % salt water. The salt-water settling stage sets it apart from Cambodian num banhchok, which is soured as pressed flour cakes in cloth bags.
Noodles kept acidic (extract pH around 4.0 or lower) did not liquefy, while noodles brought to pH 6.0 or 8.0 were broken down by starch-digesting bacteria within a few days at 37 °C. Producers are advised to check the pH of the washing water, which can be alkaline, and to sell the noodles within a few days.
Hazards the sources name: Cronobacter malonaticus and Acinetobacter baumannii (listed among isolates).
Every number is labelled with how it is known. How this atlas is made
Although chin means "Chinese" in Thai, the noodle is credited to the Mon, and the name is thought to come from the Mon words hanom cin, "boiled noodles". It is made by small and medium producers across Thailand and sold fresh to local markets.
