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Sauces and condiments from Central Dry Zone of Myanmar: Bagan, Nyaung-U, Sale and Myingyan
Salty black bean paste, a Bagan speciality, sold as paste and as powder (sun-dried paste). Made in 4 steps over 20 h. The longest step, ferment the slurry (uncertain), takes 12 h (Moe Moe Aye) and runs at 28–32 °C (Moe Moe Aye).
| Main step | 12 hReported[moemoeaye] | Ferment the slurry (uncertain) |
|---|---|---|
| Temperature | 28–32 °CReported[moemoeaye] | Ferment the slurry (uncertain) |
| Acidity | pH 7.1 → 6.6Measured[moemoeaye] | Ferment the slurry (uncertain) |
| horse gram (Macrotyloma uniflorum) |
| salt |
| Starter: spontaneous (reported) |
Total time across the recorded steps: 20 h
What changes: Horse gram boils for hours and the dark cooking liquor is kept
Output: cooking liquor; spent beans go to animal feed.
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
Every number is labelled with how it is known. How this atlas is made
