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Vegetables from Myanmar
Khantat chin is the leaf of the temple plant, Crateva religiosa, soured in rice water or cooked-rice juice with a little salt. In a container used before it is ready in one to two days, and it seldom takes more than a week. Market samples were the most acid of six Burmese plant ferments, at about pH 3.3.
| Crateva religiosa leaves | Cleaned[bo2022] |
| Rice water or cooked-rice juice | [bo2022] |
| Salt | A small amount[bo2022] |
| Fermented congee liquid (optional) | Congee soured with a little salt for 1–2 days, used as a starter by some makers[bo2022] |
| Starter | spontaneous; a reused container speeds it up; some first ferment congee with salt for 1–2 days as a starter liquid |
Total time across the recorded steps: 2 days – 9 days
What changes: Starting material: Crateva leaves, cleaned
Output: clean Crateva leaves.
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
Khantat chin is the leaf of the temple plant, Crateva religiosa, soured in rice water or cooked-rice juice with a little salt. In a container used before it is ready in one to two days, and it seldom takes more than a week. Market samples were the most acid of six Burmese plant ferments, at about pH 3.3. Made in 4 steps over 2 days – 9 days. The longest step, ferment until sour, takes 24 h – 7 days (Bo Bo and Aye Aye Win 2022). Leuconostoc mesenteroides and Lactobacilli, 7.72 log CFU/g in market samples do most of the fermenting.
| Main step | 24 h – 7 daysReported[bo2022] | Ferment until sour |
|---|---|---|
| Acidity | pH 3.3Measured[bo2022] | Ferment until sour |
Khantat chin is made the same way as mon-la chin (moanlar shin), the Burmese radish pickle, but from the leaves of a tree. In the 2022 study it had the lowest pH of the six ferments tested.
Market samples measured pH 3.32 ± 0.18. The study notes that market samples had fermented for less than five days.
Every number is labelled with how it is known. How this atlas is made
Khantat chin, saunggyan chin and buu chin are seasonal ferments, made only in Myanmar's hot season from March to May.
