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Vegetables from Manipur, India
Soibum is young bamboo shoot, stripped, sliced thinly and packed into a covered earthen pot or a leaf-lined chamber, where it ferments for months. Lactic acid bacteria bring it to about pH 3.9, and it comes out whitish and sour. It is one of the most popular fermented foods of Manipur, sold in almost all local vegetable markets and used in special dishes.
| Tender bamboo shoots | Outer casings removed, inner part sliced thinly and washed[tamang2012][nongdam2014] |
| No salt | Soibum is a non-salted acidic product[sonar2014] |
| Starter | spontaneous, or backslop (liquid from an earlier batch) |
Total time across the recorded steps: 3 months – 12 months
What changes: Young bamboo shoots are stripped of their casings, sliced thinly and washed
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
Soibum is young bamboo shoot, stripped, sliced thinly and packed into a covered earthen pot or a leaf-lined chamber, where it ferments for months. Lactic acid bacteria bring it to about pH 3.9, and it comes out whitish and sour. It is one of the most popular fermented foods of Manipur, sold in almost all local vegetable markets and used in special dishes. Made in 4 steps over 3 months – 12 months. The longest step, ferment for months, takes 3–12 months (Tamang J.P 2012). Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc fallax, Leuconostoc mesenteroides, Leuconostoc lactis and other lactic acid bacteria and Lactobacillus brevis, Lb. plantarum, Lb. curvatus, Pediococcus pentosaceus and Leuconostoc species, predominant in North East Indian fermented bamboo shoots, up to 10^8 CFU/g do most of the fermenting.
| Main step | 3–12 monthsReported[tamang2012][nongdam2014][premlata2020] | Ferment for months |
|---|---|---|
| Acidity | pH 3.9Reported[tamang2012] | Finished soibum |
Unlike soidon, which ferments whole shoot tips under water for days, soibum is thinly sliced young shoot packed in a pot or chamber for months. It uses no salt [sonar2014], while mesu is pressed into a green bamboo stem and is ready in 7–15 days [tamang2012].
Fresh bamboo shoots hold taxiphyllin, which releases hydrogen cyanide, a poison. Badly prepared shoots can cause dizziness, vomiting, convulsions and coma [nongdam2014]. Boiling water breaks it down, and the same review says most local dishes soak and boil fresh or fermented shoots before they are eaten [nongdam2014]. The sources we read give no cyanide figure for finished soibum, so do not count on the ferment alone. Boil soibum before eating it. Food Standards Australia New Zealand says bamboo shoots must be fully cooked and the cooking water thrown away [fsanz-cassava].
Hazards the sources name: Taxiphyllin, the glycoside in bamboo shoots that releases hydrogen cyanide.
Every number is labelled with how it is known. How this atlas is made
