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Soy and legumes from Myanmar
wet paste or dried discs; fried disc relish and salads. Made in 3 steps over 5 days – 8 days. The longest step, wrap in leaves and ferment, takes 3–5 days (Tamang J.P. et al. 2021). Bacillus thermoamylovorans and Bacillus subtilis do most of the fermenting.
| Main step | 3–5 daysMeasured[tamang2021] | Wrap in leaves and ferment |
|---|---|---|
| Acidity | pH 7.6–8.7Measured[tamang2021] | Wrap in leaves and ferment |
| soybeans |
| Starter: spontaneous; leaf wrapping (Ficus leaves reported for Burma) |
Total time across the recorded steps: 5 days – 8 days
What changes: Soybeans soak and boil soft
Output: cooked beans.
Microbes at work in this step
spores survive
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
same hygiene concerns as thua nao (typical)
Every number is labelled with how it is known. How this atlas is made
The name ပဲပုပ် means "rotten bean" and may be a calque of Shan thua nao. Listed as "pepok of northern Myanmar" in the Bacillus soybean family [T2015].
