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Vegetables from Assam, India
Khorisa is young bamboo shoot, grated and packed tight, often with a little dried Garcinia pedunculata fruit as an acidifier, and left to ferment without air until sour. Lactic bacteria lower the pH from about 6.4 to near 4 in under two weeks, and the sour shoot is cooked with meat and fish or made into pickle. Made in 4 steps over 12 days. The longest step, ferment, takes 12 days (Badwaik L.S 2014) and runs at 32 °C (Badwaik L.S 2014). Lactic acid bacteria, rising from 5.24 to about 7 log CFU/g by day 6 does most of the fermenting.
| Main step | 12 daysMeasured[badwaik2014] | Ferment |
|---|---|---|
| Temperature | 32 °CMeasured[badwaik2014] | Ferment |
| Acidity | pH 6.4 → 4.09Measured[badwaik2014] | Ferment |
| Young bamboo shoots (Bambusa balcooa) · Defoliated, trimmed to the soft edible part, washed and grated[badwaik2014] | |
| 1 % | Dried Garcinia pedunculata fruit (borthekera) · Small pieces added as an acidifier; optional[badwaik2014] |
| Starter | spontaneous |
Total time across the recorded steps: 12 days
What changes: Young bamboo shoots are trimmed and grated
Output: grated bamboo shoot.
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
Khorisa is grated, not sliced or left whole, and is often soured further with dried Garcinia pedunculata fruit. In the 2014 study the Garcinia batch reached a lower pH, 4.09 against 4.52.
Fresh shoots carried Salmonella and Shigella at 4.49 log CFU, which were no longer found by day 8 as the pH fell. Fermentation that does not sour enough would not give this protection.
Hazards the sources name: Salmonella and Shigella in fresh shoots (4.49 log CFU), gone by day 8 of fermentation.
Every number is labelled with how it is known. How this atlas is made
