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Vegetables from Kiso, Nagano, Japan
unsalted sour turnip leaves eaten in soups and on soba. Made in 5 steps over 8 days – 2 months. The longest step, move to cold place and ferment slowly, takes 7 days – 2 months (Japanese Wikipedia 2026) and runs at up to 0 °C (Japanese Wikipedia 2026). Salt is 0 % (MAFF GI register no. 34). Lentilactobacillus kisonensis and Lactobacillus plantarum do most of the fermenting.
| Main step | 7 days – 2 monthsReported[jawiki-sunki] | Move to cold place and ferment slowly |
|---|---|---|
| Temperature | up to 0 °CReported[jawiki-sunki] | Move to cold place and ferment slowly |
| Salt | 0 %Reported[s1][maff-sunki] | Pack in barrel with seed (tane) from previous batch |
| Acidity | pH 3–4.5Reported[jawiki-sunki] | Move to cold place and ferment slowly |
| leaves and stems of red Kiso turnips (six local types: Kaida, Ōtaki, Mitake-Kurose, Yoshino, Ashijima, Hosojima), picked after frost |
| sunki-dane seed: dried or frozen sunki from last year; formerly crushed wild crab-apple (zumi) or wild grape |
| no salt |
| Starter: backslop |
Total time across the recorded steps: 8 days – 2 months
What changes: Turnip leaves and stems are dipped in water at about 60 °C
Microbes at work in this step
hot water sterilises the leaf surface; blanching also stops the leaf proteases, so little protein is lost
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
Sunki uses no salt at all. The leaves are blanched, then soured by last year's seed, and only very cold winters keep the sourness in check.
Without salt, safety depends on a fast, strong acid drop from a vigorous seed.
Every number is labelled with how it is known. How this atlas is made
At least 300 years old: a linked verse of the Bashō school names "Kiso no sunki". Producers claim over 400 years. Tokyo University of Agriculture has studied sunki starter strains since 2003.
