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Soy and legumes from Assam
A group entry for lesser-known home-made soybean ferments of north-east India, known mostly by name. A 2023 metagenome study of grep-chhurpi, peha and peron namsing from Arunachal Pradesh found Bacillus subtilis to be the main species in all of them. Their making is not yet described in any source read.
A short entry: the sources we found record only what is said here about Other NE Indian soybean ferments itself. Its own sources do not record how it is made, so the steps and scenes below are those of Kinema, the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Other NE Indian soybean ferments.
| soybeans; pehak adds bhut jolokia chilli |
Total time across the steps of Kinema: 26 h – 3.1 days
What changes: Soybeans are washed and soak overnight
Output: soaked beans.
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
A group entry for lesser-known home-made soybean ferments of north-east India, known mostly by name. A 2023 metagenome study of grep-chhurpi, peha and peron namsing from Arunachal Pradesh found Bacillus subtilis to be the main species in all of them. Their making is not yet described in any source read. Bacillus subtilis does most of the fermenting.
Like kinema, the grep-chhurpi, peha and peron namsing studied are Bacillus-fermented soybeans; the 2023 study found the microbiome and metabolites of grep-chhurpi, peron namsing and peruñyaan clearly different from other Asian fermented soybean foods.
Every number is labelled with how it is known. How this atlas is made
The round-2 notes, from Tamang 2024, assign bemerthu and bekanthu to Assam, grep-chhurpi, peha and peron namsing to Arunachal Pradesh, and bezeithu to Tripura.
