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Vegetables from Myanmar
Radish, carrot and other vegetables are cut into a fermentation pot with congee, or rice water, and a little salt, and left for a day or two. Market samples measured about pH 3.5.
A short entry: the sources we found record only what is said here about Mon-la chin itself.
| White radish, carrot and other vegetables | Cleaned and cut[bobo2022] |
| Congee | Rice water or cooked-rice water can be used instead, but they slow the fermentation[bobo2022] |
| Table salta small amount | The study says about the same amount as in kimchi and sauerkraut, but gives no number[bobo2022] |
| Chillioptional, a little | [bobo2022] |
| Starter | Natural spontaneous fermentation, in a previously used or a new fermentation pot |
Total time across the recorded steps: 24 h – 2 days
What changes: Cleaned radish and carrot are cut into a fermentation pot
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
Radish, carrot and other vegetables are cut into a fermentation pot with congee, or rice water, and a little salt, and left for a day or two. Market samples measured about pH 3.5. Made in 3 steps over 24 h – 2 days. The longest step, ferment, takes 24 h – 2 days (Bo Bo and Aye Aye Win 2022). Lactobacilli, 8.72 log CFU/g in market samples and Lactobacillus helveticus (isolate DBR-F4) and Leuconostoc lactis (isolate DBR-F11), both from fermented radish do most of the fermenting.
| Main step | 24 h – 2 daysReported[bobo2022] | Ferment |
|---|---|---|
| Acidity | pH 3.5Measured[bobo2022] | Ferment |
Like kimchi it is soured by lactic bacteria, but it uses radish, not cabbage, has no spices except an optional chilli, and is fed with congee rather than rice flour.
Every number is labelled with how it is known. How this atlas is made
