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Soy and legumes from Nepal, Sikkim, Darjeeling hills
fried with vegetables in curry or soup. Made in 4 steps over 5 days – 8 days. The longest step, sun-dry, takes 3–5 days (Chettri R 2008). Lactic bacteria about 10^7 cfu/g: Limosilactobacillus fermentum, Ligilactobacillus salivarius, Pediococcus pentosaceus, Enterococcus durans and Bacillus up to 10^7 cfu/g: B. subtilis, B. mycoides, B. pumilus, B. laterosporus do most of the fermenting.
| Main step | 3–5 daysMeasured[Chettri2008] | Sun-dry |
|---|---|---|
| Acidity | pH 5.6–6.3Measured[Chettri2008] | Ferment on a bamboo mat in the open kitchen |
| black gram (Vigna mungo) or rice bean (Vigna umbellata); with rice bean |
| boiled potato |
| squash or yam added; Nepali versions add colocasia |
| radish |
| ash gourd |
| taro |
| yam |
| Starter: spontaneous |
Total time across the recorded steps: 5 days – 8 days
What changes: Black gram is washed and soaks overnight
Output: soaked seeds.
Microbes at work in this step
LAB begin
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
Black gram (or rice bean) paste, often mixed with vegetables, shaped into cones, fermented 2–3 days on a bamboo mat and sun-dried; a mixed lactic and Bacillus ferment with no moulds.
Every number is labelled with how it is known. How this atlas is made
