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Vegetables from Mizoram and Manipur, northeast India
Tuaithur is a wet, solid, sour fermented bamboo shoot made by the Hmar and Baite peoples of Mizoram and Manipur. It is eaten as a pickle or cooked into curry. Lactic acid bacteria and Bacillus species have been isolated from it.
A short entry: the sources we found record only what is said here about Tuaithur itself. Its own sources do not record how it is made, so the steps and scenes below are those of Soibum, the closest documented vegetables ferment, shown as a guide to the method, not as a record of Tuaithur.
| bamboo shoots |
Total time across the steps of Soibum: 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
Tuaithur is a wet, solid, sour fermented bamboo shoot made by the Hmar and Baite peoples of Mizoram and Manipur. It is eaten as a pickle or cooked into curry. Lactic acid bacteria and Bacillus species have been isolated from it. Lactobacillus plantarum, L. brevis, Pediococcus pentosaceus and Lactococcus lactis does most of the fermenting.
Tuaithur is kept wet, while its dried relative tuairoi, made by the Hrankhol and Baite, is a dried, solid, sour shoot.
Every number is labelled with how it is known. How this atlas is made
