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Fermentation Atlas

Myanmar

44 ferments from Myanmar, with how each is made.

44 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Dahi (curd)Fermented milk8–15 h37–45 °C
Khaung ye / hsan khaung ye (Myanmar rice beer)Alcoholic drinksat least 7 days5.4–6.5
LahpetTea leaf20 days – 12 months30 °C4.4–7.1
Ngapi (general)Fish and seafood14 days – 5 years30 °C30–40 %6.6–8
Thua nao (fresh paste and dried discs)Soy and legumes2–3 days37–42 °C6.3
NgachinFish and seafood2–3 days1.5 %4.5–4.9
Ngan-pya-yeSauces and condiments2–6 months30–40 %6.9–7.1
Pè bok (pe poke) — Myanmar fermented soybeanSoy and legumes3–5 days7.6–8.7
Pon ye gyi (Bagan black bean paste)Sauces and condiments12 h28–32 °C7.1 → 6.6
Basein (Pa'O fermented soy food)Soy and legumes
Bazun ngan-pya-ye (shrimp sauce)Sauces and condiments
Bu chin (sour bottle gourd)Vegetables
Chiya (Kayah sorghum beer)Alcoholic drinks5–7 days
Corn zu (Chin maize beer)Alcoholic drinks
Damin ngapiFish and seafood
Dein chin (Burmese yogurt)Fermented milk
Hmyin ngapi (fine-net shrimp paste)Fish and seafood
Hnan-phat chin (sour oil cake)Soy and legumes3–5 days4.4
Htamin chin (Intha sour rice)Cereals and bread
Kachin sour bamboo shoots (mahkri sum, buried shoots)Vegetables
Khantat chin (sour Crateva leaves)Vegetables
Lashio fermented tofu cubes ("fermented soybean fleshy cakes")Soy and legumes2–7 days12 %
Lout khu (Kachin rice spirit)Alcoholic drinks
Mohnyin tjin (Burmese sour mustard)Vegetables3–5 days
Mon-la chin (sour radish)Vegetables
Myanmar rice-wine starter balls (Burmese name unverified)Starters and koji7 days
Naw hpu (Kachin fermented soybean)Soy and legumes3–6 days
Ngapi gaung (whole-fish ngapi)Fish and seafood12 months30 %6.6–6.8
Palm / toddy vinegar (incl. Myanmar htan-ye vinegar)Vinegar28–42 days3.9 → 3.09
Panau (Kachin fish paste)Fish and seafood
Pazun chin (sour shrimp with rice)Fish and seafood
Pè ngan-pya-ye (Lashio soybean sauce)Sauces and condiments2.3 months5 %
Pè-ti chin (sour mung bean sprouts)Vegetables
Pickled sun-dried green tea (re-fermented lahpet)Tea leaf
Sa-umMeat
Salt-alum jellyfish (boundary, not microbial)Other20–40 days
Saung-gyan chin (sour Capparis fruit)Fruit
Seinsa ngapi (shrimp paste, "ngapi to eat raw")Fish and seafood3–4 months20–25 %8
Shan fish paste (Kengtung)Fish and seafood
Si su maw (Kayah rice and red-millet beer)Alcoholic drinks
Tar san ron (Mwim Chin red millet beer)Alcoholic drinks14–30 days
Te (Kayan rice spirit) and hpwe ayeqAlcoholic drinks
Wet-tha chin (sour pork with rice)Meat
Yegyo ngapi (freshwater fish paste)Fish and seafood

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made