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Vegetables from Myanmar
Kachin households sour bamboo shoots by burying them in the ground without air and digging them up months later. The only record found is a Jinghpaw-language oral recording in the PARADISEC archive, so the timing below is unconfirmed.
A short entry: the sources we found record only what is said here about Kachin sour bamboo shoots itself. Its own sources do not record how it is made, so the steps and scenes below are those of Mesu, the closest documented vegetables ferment, shown as a guide to the method, not as a record of Kachin sour bamboo shoots.
| bamboo shoots |
Total time across the steps of Mesu: 7 days – 15 days
What changes: The sheaths come off and the young bamboo shoots are chopped
Output: chopped raw 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
Kachin households sour bamboo shoots by burying them in the ground without air and digging them up months later. The only record found is a Jinghpaw-language oral recording in the PARADISEC archive, so the timing below is unconfirmed.
Unlike mesu, which is packed into a green bamboo tube, the Kachin shoots are buried directly in a pit in the ground.
Every number is labelled with how it is known. How this atlas is made
