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Vegetables from Nagaland, Northeast India
Njetim and jegietsang dui are black pastes made from fermented mustard leaves by Naga peoples. In the Zeliang method, mustard leaves wither and yellow on a mat in the shade, are pounded and left in jars for about ten days; the juice is then wrung out and boiled down to a thick black paste. The pressed leaves are dried and eaten too.
A short entry: the sources we found record only what is said here about Njetim and jegietsang dui itself.
| Mustard leavesabout 15 kg | Gives about 5 litres of juice and about half a litre of paste[morung2020] |
Total time across the recorded steps: 13 days – 15 days
What changes: Mustard leaves wither and turn yellow on a mat in the shade over 3–5 days
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
Njetim and jegietsang dui are black pastes made from fermented mustard leaves by Naga peoples. In the Zeliang method, mustard leaves wither and yellow on a mat in the shade, are pounded and left in jars for about ten days; the juice is then wrung out and boiled down to a thick black paste. The pressed leaves are dried and eaten too. Made in 5 steps over 13 days – 15 days. The longest step, pound the leaves and ferment them in jars or pots, takes 10 days (Zeliang P.K. (KVK Peren) 2020).
| Main step | 10 daysReported[morung2020] | Pound the leaves and ferment them in jars or pots |
|---|
The fermented juice is boiled down to a black concentrate, and the pressed leaves are dried as a second product [morung2020].
The juice is boiled for about 3 hours into a thick paste, which the Zeliang source says keeps edible for more than a year in a tightly capped bamboo mug.
Every number is labelled with how it is known. How this atlas is made
