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Vegetables from Manipur, India
Soidon is the whole tips of mature bamboo shoots, stripped of their casings and fermented under water in an earthen pot with sour liquid from the last batch (soijim) as a starter. In about 3–7 days at room temperature lactic acid bacteria make them sour, ending near pH 4.2. Tamang et al. (2012) say it can be kept for a year in a closed container. It is eaten as a curry or pickle.
| Tips of mature bamboo shoots | Outer casings and lower parts removed; the tips are left whole[tamang2012] |
| WaterEnough to submerge | [tamang2012] |
| Soijim, the sour liquid of the previous batch1:1 dilution | [tamang2012] |
| Heibung leaves (Garcinia pedunculata)Optional | Added during fermentation for flavour[tamang2012] |
| Starter | backslop (soijim from the previous batch) |
Total time across the recorded steps: 3 days – 7 days
What changes: Tips of mature bamboo shoots are stripped of their casings and lower parts
The outer casings and the lower parts of the shoots are removed, leaving whole tips.
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
Soidon is the whole tips of mature bamboo shoots, stripped of their casings and fermented under water in an earthen pot with sour liquid from the last batch (soijim) as a starter. In about 3–7 days at room temperature lactic acid bacteria make them sour, ending near pH 4.2. Tamang et al. (2012) say it can be kept for a year in a closed container. It is eaten as a curry or pickle. Made in 5 steps over 3 days – 7 days. The longest step, ferment at room temperature, takes 3–7 days (Tamang J.P 2012). Weissella cibaria and Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis, present throughout do most of the fermenting.
| Main step | 3–7 daysReported[tamang2012][romi2015] | Ferment at room temperature |
|---|---|---|
| Acidity | pH 4.2Reported[tamang2012] | Finished soidon |
Unlike soibum, which is sliced young shoots fermented for months, soidon uses whole tips of mature shoots, kept under water with a starter from the last batch, and is ready in 3–7 days. The liquid, soijim, is itself used as a sour condiment [tamang2012].
Fresh bamboo shoots hold taxiphyllin, which releases hydrogen cyanide, a poison, and the shoot tip that soidon uses holds the most [nongdam2014]. Badly prepared shoots can cause dizziness, vomiting, convulsions and coma [nongdam2014]. No source we read measured how much soidon fermentation removes, and it lasts only days, so do not count on it. Boiling water breaks the compound down, and most local dishes soak and boil fresh or fermented shoots before they are eaten [nongdam2014]. Boil soidon 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, most concentrated at the shoot tip.
Every number is labelled with how it is known. How this atlas is made
