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Soy and legumes from Eastern Nepal
fresh kinema (shelf life 2–3 days summer, max 1 week winter) or dried kinema; always fried into curry with onion, tomato, turmeric, chilli — frying is thought to drive off ammonia [T2015]. Sold in local haats by volume (150–200 g silver mug), packed in Ficus hookeriana ('nevara') leaves tied with straw [T2015]. Made in 7 steps over 3.4 days – 6.5 days. The longest step, pack in fern-lined bamboo basket, cover with jute sack, ferment above the kitchen oven, takes 24 h – 3 days (Tamang JP. Naturally fermented ethnic soybean…) and runs at 25–40 °C (Tamang JP. Naturally fermented ethnic soybean…). Salt is 1 % (Tamang JP. Naturally fermented ethnic soybean…). Bacillus subtilis and B. licheniformis do most of the fermenting.
| Main step | 24 h – 3 daysSourced[T2015] | Pack in fern-lined bamboo basket, cover with jute sack, ferment above the kitchen oven |
|---|---|---|
| Temperature | 25–40 °CSourced[T2015] | Pack in fern-lined bamboo basket, cover with jute sack, ferment above the kitchen oven |
| Salt | 1 %Sourced[T2015][T2024] | Add firewood ash |
| Acidity | pH at least 8Sourced[T2024] | Pack in fern-lined bamboo basket, cover with jute sack, ferment above the kitchen oven |
| small (~6 mm) yellow local soybean in Sikkim/Darjeeling; dark brown/black local cultivar in eastern Nepal; small-seeded beans in Bhutan |
| Starter: spontaneous (fern, leaves, basket, ash); a patented pulverised B. subtilis starter exists (Indian patent 25346, 2012) |
Total time across the recorded steps: 3.4 days – 6.5 days
What changes: Soybeans are washed and soak overnight
Output: soaked beans.
Microbes at work in this step
native flora
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
Animal studies found no toxicity for the B. subtilis Tamang strain [T2024]. B. cereus is among isolates [TKin]. Yeast growth is linked to rancidity [T2015].
Hazards the sources name: B. cereus.
Every number is labelled with how it is known. How this atlas is made
Folklore dates kinema to the Kirat dynasty of Limbuwan (~600 BCE per T2024; ~3000 years per TKin); Limboo legend says they domesticated soybean ('chembi'). First Western report Batra & Millner 1976 [SIC-natto3].
