· web viewmethod of storage/preservation: in rural areas, villagers store fermented bamboo shoot...

V. Vegetable and unripe fruits based fermented foods1. Gundruk

2. Sinki

3. Sauerkraut (Sauerkohi, Sour cabbage)

4. Soibum (Soijin)

5. Soidon

6. Kardi (Handua)

7. Bamboo tenga

8. Hikhu

9. Hiring

10. Ekung

11. Eup

12. Bamboo shoot

13. Lungsiej (Lungseij)

14. Khalpi

15. Rai (Brassica juncea) seeds

16. Goyang

17. Ziangsang

18. Kanji

1. Gundruk

Place of origin/usage: Arunachal Pradesh.

Nature of food: Vegetable based.

Usual composition/ingredients: Leaves of mustard/radish/cauliflower.

Purpose of preparation: The women of Bhutia tribe of Sikkim prepare gundruk during the

months of October and November when fresh harvested leaves of mustard, radish and

cauliflower are available in abundance. Therefore methods for their preservation have been

adopted. Gundruk is usually prepared from December to February, when the weather is less

humid. Its preparation in rainy season rapidly leads to decay.

Method of preparation: It is prepared by one of the following several means. Initially, the

leaves are washed properly, crushed and squeezed to take out the water.

Fermentation in bamboo baskets: The fresh leaves of Brasicca rapa sub-species

campestris variety cuneifolia (‘rayo sag’), mustards (Brasicca juncea), cauliflowers

(Brasicca oleracea variety botrytis) are used. Desired quantity of vegetables is taken,

washed, crushed thoroughly and transferred into a container made of bamboo having holes

(Doko) and is pressed with the stones. This is kept for 5-6 days and allowed for

fermentation. Then the fermented leaves are taken out, again crushed and spread over the

mat made of bamboo (Dhari) and dried under sunlight for 2-3 days. After complete drying,

it is served as chutney or used as curry.

Fermentation in pit and soil: A pit of certain size according to the quantity of leafy

vegetable (mustard) to be fermented is dug and the crushed green leaves are put in a tin

box. Banana leaves are laid at the bottom of box. After putting crushed green leaves, it is

pressed to make airtight and covered with banana leaves. The tin container is kept in the

pit, covered with soil and left for one month for fermentation. After this, the tin container

is taken out, banana leaves removed and the fermented mass is separated from the tin

container and spread on the bamboo plate (Nanglo) and dried in sun. The dried gundruk

can be preserved for two years.

Fermentation in cow dung: In this process, the fermentation rate is faster compared to the

above method. After crushing the green leaves, it is placed between the two sheets of

polythene sheets and made airtight with thread. This packet is kept inside the cow dung

and left for over 20 days for fermentation. After this period, polythene sheet packet is

taken out from the cow dung and properly washed. Gundruk is taken out and spread on the

bamboo plate (nanglo) and dried in sun. The Bhutia women prepare gundruk soup and

give to the breast-feeding mother for improving milk efficiency. This fermented ethnic

food is considered as a tonic for the old age person. It is also used for preparation of

chutney, curry, etc (Singh et al., 2007b).

The leaves undergo a type of lactic acid fermentation, thus preserving the leaves for

consumption later in the year. Most lactic fermentations involve the addition of salt, but

Gundruk is an example of fermented leaves which are fermented without the addition of

salt. Salt is traditionally added to the raw materials to encourage the growth of lactic acid

producing bacteria at the expense of other non-desirable organisms. The lactic acid

produced by bacterial fermentation lowers the pH of the product and prevents the growth of

other spoilage organisms. In general, foods with a pH lower than 4.6 can be considered as

safer foods. With the preparation of Gundruk, the lactic acid bacteria are not given any

assistance to multiply. The fermentation depends on the natural selection of lactic acid

producing organisms. However, once they start to colonise the leaves, these organisms

proliferate rapidly and soon form the optimum conditions required for growth. The process

is very simple and can be carried out at the home with minimum equipment or effort.

Nature of fermentation: Lactic acid fermentation.

Microorganism(s) involved: Pediococcus pentasaceous, Lactobacillus cellubiosus and

Lactobacillus plantarum.

Changes in physical and chemical profile: The pH drops slowly to a final value of 4.0 and

the amount of acid (as lactate) increases to about 1% on the sixth day. Glutamic acid,

aspartic acid, glycine, alanine, isoleucine, phenylalanine and lysine content were found to

increase considerably with substantial decreases in asparagine, serine, glutamine, proline,

tyrosine and histidine content. Lactic acid and acetic acid were found to be the major

organic acids. Gundruk prepared from mustard, rape, and radish leaves showed pH values

of 4.0, 4.3, and 4.1, respectively. The lactic acid contents were 1.0, 0.8, and 0.9%,

respectively. One of the disadvantages of the traditional process of Gundruk fermentation is

the loss of 90% of the carotenoids, probably during sun drying. Improved methods of

drying might reduce the vitamin loss.

Method of consumption: Gundruk is eaten as soup or pickle. Gundruk soup is made by

soaking it in water for 10 min. squeezed, fried in oil with chopped onions, tomatoes,

chilies, turmeric powder and salt and water is added. It is boiled for 10 min. and served hot

with cooked rice. Gundruk pickle is also made and served. Gundruk is a good appetizer in a

bland, starchy diet.

Reference(s): http://practicalaction.org/docs/agroprocessing/food_chain_23.pdf, Dahal et al.,

2005; Singh et al., 2007(b).

2. Sinki

Place of origin/usage: Northeast India.


Usual composition/ingredients: Radish root.

Method of preparation: Preparation of Sinki is also similar to that of Gundruk, except that

the substrate is radish root (Raphanus sativus L.) and the fermentation takes 30–40 days.

‘Pit fermentation’ is commonly practiced to produce large quantities of sinki. During sinki

production, 2-3 ft pit is dug in dry place and is warmed by burning. The pit is lined with

bamboo bract sheaths and rice-straw. Fresh tap roots of radish are cleaned and wilted by

sun-drying for 2-3 days until they become soft. Then they are shredded using a sickle. The

shredded radish tap roots are crushed and pressed tightly into a pit, covered with dry leaves

and rice straw. The top of the pit is plastered with mud. The pit is weighted down by heavy

stones and left to ferment for a month. Fermented mass is taken out and sun-dried. Sinki

can be shelved for about a year or more by keeping it in the sun from time to time.


Microorganism(s) involved: Lactobacillus fermentum initiates the fermentation in sinki

production, followed by Lactobacillus brevis and Lactobacillus plantarum.

Method of consumption: The sinki is rinsed in water for 2 min squeezed to release the excess

water and fried with salt, tomato, onion and green chilli. The fried mixture is then boiled in

rice water and served hot as soup along with the main meal. Sinki, with a highly acidic

flavour, is typically used as a base for soup and as pickle. The soup is made by soaking

sinki in water for about 10 min, squeezing out the liquid and frying along with chopped

onion, tomatoes and green chilies and salt. Soup is served hot along with meals. It is said to

be a good appetizer, and people use it for remedies for indigestion. Pickle is prepared by

soaking sinki in water, squeezing and mixing with salt, mustard oil, onion and green

chilies.

Nutritional profile of food : Moisture 22%, pH 4.4, acidity 0.8%, protein 14.6 g DM (dry

matter basis), fat 2.5 g DM, ash 11.5 g DM, Ca 120.5 mg/100 g DM, K 443.1 mg/100 g

DM, Fe 18 mg/100 g DM

Changes in physical and chemical profile: During fermentation, pH drop from 6.7 to 3.3

with increase in acidity. Titratable acidity raise from 0.04 to 1.28%. Following

fermentation, the radish substrate (93 to 96% moisture) is sun dried 3 to 5 days to a

moisture level of about 21%.

Reference(s): Tamang and Sarkar, 1993, Steinkraus, 1996, Nout and Sarkar, 1999; Singh

et al., 2007.

3. Sauerkraut

Other names, if any: Sauerkohi, sour cabbage.

Place of origin/usage: India.


Usual composition/ingredients: Cabbage.

Method of preparation: Fresh cabbages are trim clean and shred to 2-5mm thickness. Then

2.25% (w/w) salt is added in the trimmed cabbages and are filled into vats, cover and seal

with proper weight and allowed for fermentation.


Microorganism(s) involved: Started by L. mesenteroides and completed by L. plantarum.

Changes in physical and chemical profile: Non-volatile acid increased steadily and reached a

maximum value (1.29% as lactic acid) at 60 days. The ratio of volatile to non volatile acid

decreased sharply up to 30 days and decreased slowly thereafter. There was a steady loss of

ascarbic acid. Ascarbic acid distribution in kraut and brine was 35.6 and 64% respectively

at 60 days and the total loss of ascarbic acid from the cabbage at that time was greater than

60%. In addition, 3 washing of kraut in an adequate amount of water to fruit from salt and

acid resulted in further marked loss of ascarbic acid.

Loss of total solids from cabbage to brine was 26% in the wooden vats after 30 days of

fermentation and increased to 29.2% after 90 days. The loss of nitrogen in drained kraut was

also considerable. After 30 days of fermentation, the total nitrogen content was 0.23% and

this decreased about 0.12% by 90-120 days. Negligible reducing sugars were found in

fermented samples. Loss of total ash in drained kraut was also appreciable. The crude fibre

increased during the course of fermentation due to losses of solids and water.

The yellow-white shreds are approximately 2-5mm in width and as long as 20cm.

Sauerkraut is consumed raw or cooked with meat or sausages. In winter, it is used in place

of fresh vegetables. Temperature (32°C), salt concentration (1%) and sanitary conditions are

primary factors controlling Sauerkraut fermentation (Pederson and Albury 1969).

Completely fermented Sauerkraut contains from 1.8 to 2.25% acid, expressed as lactic

acid and occasionally, total acidities above 2.5% are attained. Lactic acid and acetic acid in

the ratio of approximately 4:1 account for nearly all of the acid present. Sauerkraut also

contains about 0.25% ethyl alcohol and a variable amount of carbon dioxide. The alcohol

and CO2 formed result from the bacterial fermentation, rather than yeast fermentation.

Mannitol, dextrans and other chemical substances are also produced by fermentation of the

sugar and are found in variable amounts, flavours are partially attributable to esters which are

naturally formed from the alcohol and acids.

Properties of Sauerkraut

Sauerkraut is knows to provide certain laxative properties; both Sauerkraut and its juice

have been used as a purgatives. The laxative effect was previously attributed to the

combination of acids and salt. Kalminkov (1925) observed that Sauerkraut juice stimulated

the peptic glands. Gehlen (1932) ascribed the laxative properties of Sauerkraut juice to its

choline esters, acetyl choline and lactyl choline. Acetyl choline or parasympathin or

parasympathin is of significance in nerve activity. L. plantarum produced acetyl choline in

the presence of choline while simultaneously fermenting carbohydrates. During normal

fermentation of Sauerkraut, some of the bitter flavour substances are masked by the

fermented products or are altered. Bitter glycosides may be hydrolyzed during fermentation

and the free glucose may be converted to acids or other fermentation products.

Method of consumption: It is consumed raw or cooked with meat or sausages.

Reference(s): Kalminkov 1925, Gehlen 1932, Pederson 1943, Pederson and Albury, 1954,

Pederson and Albury 1969, Stamer 1975, Steinkraus, 1996.

Pink Sauerkraut – a defect

Pink kraut is caused by the growth of pigmented yeasts due to high salt content (2.5%).

It inhibits a normal fermentation or suppresses or adversely affects the hetero-fermenting

bacteria. While this was usually the result of an abnormal salt concentration, it could also be

a temperature effect or result of failure to clean the sides of vats, there by causing a heavy

inoculation with homo-fermenting bacteria.

Sometimes pink kraut has been observed in vats of kraut only a few feet from an area of

soft kraut. The latter condition is now associated with insufficient salt. Pederson (1943)

found that these conditions soft kraut and pink kraut were frequently correlative with the

improper distribution of salt. In most cases, the soft kraut occurred in the region where sliced

cabbage had previously been dumped into the vat; where as pink kraut occurred at the

periphery of this area. It was theorized that the weight of falling cabbage tended to comprise

it, forcing the freshly formed high salt brine away from the center are and into the peripheral

areas leading to either soft texture or pink colour.

Stamer (1975) reported that L. brevis produces a red pigment under certain conditions

that can be related to discolouration or darkening of Sauerkraut. The red colour occurs

between pH 4.4 and 5.2 and is mostly readily generated under aerobic conditions. Chemical

reducing agents such as ascarbic acids, cystenine or glutathione inhibit colour fermentation.

The red colour progresses to a brown colour may be related to a grey colour that also is

observed in Sauerkraut.

4. Soibum

Other names, if any: Soijim.

Place of origin/usage: Manipur and Nagaland.


Importance of the food: Therapeutic usage.

Usual composition/ingredients: Bamboo shoots.

Method of preparation: Tender bamboo (Melocanna humilis) shoots removing the sheaths

were cut length wise into slices and soaked in water in a fermented vat at 37°C for 10 days.

Shoots fermented for 3 and 5 days were found to be acceptable to most of the consumers

for the preparation of chutney, paste, curry etc.

It is manufactured by storing thin slices of fresh succulent and soft bamboo shoots

(Melocanna humilis) in specialized containers/chambers for 2–3 month. The fermentation

chambers are either made of bamboo planks or roasted earthen pots. The inner surface of

bamboo chambers are lined with banana leaves and a thin polythene sheet.

Soibum is prepared from succulent bamboo shoots (Dendrocalamus hamiltonii, D.

giganteus, Melacona bambusoide, Bambusa tulda and B. balcona). The outer casing of

young shoots are removed, the inner part is sliced into pieces, washed and placed in a

covered earthen pot and fermented for 3 -12 months. It can be prepared from the single

species of bamboo or from inter mixed of more than one species.

Preparation of Soibum is practiced in the bulky roasted earthen pot by fed batch

fermentation (named as Andro type as it is practiced in the village by name Andro). In this

method, the practitioner fills a portion of pot with the bamboo shoot slices and allows it for

fermentation. When the fermentation occurs and the mash volume is reduced, additional

quantity of fresh bamboo slices are added. After every addition of slices, slight pressure is

given with the hand. This process is repeated till the pot is filled with the bamboo shoot

slices and allowed for fermentation (6-12 months). Here, the fermented juice is not allowed

to drain out. In all types of soibum preparation, aging is very important. When the

incubation is kept for long days, the quality of soibum improves. The immature stage of

above fermented product is called Soijim and the completed fermented one is called

Soibum.

Nature of fermentation: Lactic Acid Fermentation.

Microorganism(s) involved: Lactobacillus plantarum, L. brevi, L. corniformis, L.

delbrueckii, Leuconostoc fallax, L. lactis, L. mesenteroides, Enterococcus durans,

Streptococcus lactis, Bacillus subtilis, B.licheniformis, B.coagulans and yeast Candida,

Saccharomyces and Torulopsis.

Biochemical profile of raw material: The raw bamboo shoots contain 35.10% moisture, 0.02

Total acid (% lactate), 78.40 mg/100g Total sugar, 48.40mg/100g reducing sugar,

0.46mg/100g ascorbic acid, 3.10mg/100g protein and pH is 6.7.

Changes in physical and chemical profile: The 5 days fermented bamboo shoots contain

28.50% moisture, 0.25 Total acid (% lactate), 18.50 mg/100g Total sugar, 51.30mg/100g

reducing sugar, 0.55mg/100g ascorbic acid, 8.10mg/100g protein and pH is 3.2.

Method of consumption: It is usually consumed with steam rice as regular side dish.

Therapeutic properties: These fermented products have been considered to possess

therapeutic properties for the treatment of various ailments including peptic ulcer, cancer

etc. The Manipur Meitei women use soibum along with fermented fish (Singiamis) against

the plague disease.

Reference(s): Devi and Singh, 1986, Sarangthem and Singh, 2003; Tamang and Tamang,

2009, Jayaram et al., 2009.

5. Soidon

Place of origin/usage: Manipur



Method of preparation: Tips of matured bamboo shoots (Bambusa tulda Roxb.,

Dendrocalamus gigateus Munro and Melocana bambusoides Trin.) are collected, outer

casings and lower portions are removed. Whole tips are submerged in water in an earthen

pot; sour liquid (Soijim) of previous patch is added as starter in 1:1 dilution, covered and

fermented for 3 to 7 days at room temperature. Leaves of Garcinia pedunculata Roxb. may

be added in the fermentation vessel during fermentation to enhance the flavour of soidon.


Microorganism(s) involved: Lactobacillus brevis, Leuconostoc fallax, L. lactis.

Method of consumption: It is consumed as a curry as well as pickle.

Reference(s): Tamang and Tamang, 2009.

6. Kardi

Other names, if any: Handua.

Place of origin/usage: Orissa.


Time of consumption: Taken as a curry throughout the year.


Method of preparation: Shoot tips of youngling bamboo are collected, sliced into pieces that

are called kardi. These pieces are dipped in water for a day for fermentation and

consumption. After a day of fermentation, the bitterness is washed off and further cooked.

It is also sometimes pounded in stone mortar and pestle and sun dried.

Nature of fermentation: Lactic acid fermentation

Therapeutic properties: It is used as a medicine against any digestive problems, particularly

against consumption.

Reference(s): Pandi and Padhy, 2007.

7. Bamboo Tenga



Importance of the food: The bamboo shoot products occupy an inseparable place in

flavouring of dishes of Nyishis, Adis and Apatanis tribes.


Method of preparation: The tender shoots of selected bamboo species (Dendrocalamus

hamiltonii Hook. f.) collected in bulk is prepared by cutting it into strips or pieces and

boiled. The boiled shoots are chopped finely and packed in jars, bamboo tubes (Chunga) or

even in plastic buckets and is kept for 5-10 days for fermentation. After fermentation, the

taste of chopped shoots becomes sour and it is sun dried.


Method of consumption: This type of bamboo shoot product is used with smoked fish

though it is also used in a number of meat dishes and for preparation of pickles.

Method of storage/preservation: In rural areas, villagers store fermented bamboo shoot in

long bamboo tubes, which are stocked in a cool place like a water point or by side of small

streams.

Reference(s): Tiwari and Mahanta, 2007.

8. Hikhu




Method of preparation: The bamboo shoots are collected and properly washed before

peeling and chopped down. They are made into small piece and transferred into the

bamboo basket after putting the ekkam or banana leaves in side the basket. The basket is

covered tightly with banana leaves and left for over 6-8 days for fermentation.


Reference(s): Singh et al., 2007(b).

9. Hiring




Method of preparation: Outer leaf sheaths of young bamboo shoots (Dendrocalamus

giganteus Munro, Phyllostachys assamica Gamble ex Brandis, Bambusa tulda Roxb.) are

removed. The top most tender edible portions of the shoot are either cut longitudinally into

2–3 pieces of size 4-5 cm × 23-38 cm or whole shoots are flattened by crushing and are put

into bamboo baskets lined with leaves. The baskets are placed into the pit, covered with

leaves, sealed and weighted down with heavy stones and fermented for 1-3 months. Then,

the baskets are taken out from pits, hirring is ready for consumption which is sour and has

acidic taste.


Microorganism(s) involved: Lactobacillus plantarum and Lactococcus lactis.

Method of consumption: Hirring is consumed as curry often mixed with vegetables, meat

and fish.

Period of storage/preservation: It can be kept for 2-3 months at ambient temperature.

Reference(s): Singh et al., 2007(b), Tamang and Tamang, 2009.

10. Ekung

Place of origin/usage: Manipur.


Time of consumption: Festival seasons.


Method of preparation: The women of Adi and Meitei community prepare ekung using

bamboo shoots. They knew the problem of toxicity (due to the presence of cyanide) that

causes several diseases/ disorders related to nerve system, miscarriage, abnormal child birth

and goiter problems. Due to this, still old aged women advise the pregnant women not to

eat any bamboo based food product unless it is rigorously processed. They perform

fermentation coupled with the removal of toxicity by washing with running water. The

small packets of already semi-fermented shoots are wrapped in ekkam leaves and made

airtight using cane or bamboo rope. These packets are then pressed under the stone near

the water stream coming from top of the hills, for several months (3-4 months) to reduce

the bitterness. This also significantly helps in reducing the cyanogenic glycoside content

due to the activity of yeast and bacteria such as Lactobacillus lactis, which causes major

diseases related to nervous system, goiter and miscarriage There are three methods of

anaerobic fermentation;

1. Using bamboo basket and airtight covering with banana leaves. The basket is left for 5-6

days in summer and 8-10 days in winter for complete fermentation.

2. Pit method where pit is dug is the forest in and around water source and lined as well as

sealed with leaves. Heavy stones are kept to give weight to drain excess water from the

bamboo shoots and fermented for 1-3 months.

3. Pot method where the dried bamboo shoot pieces are kept in the earthen pot made of

black clay soil after adding small amount of water and salt (thum). This pot is made

airtight and left for over 2-3 months. After fermentation due to the anaerobic condition,

bamboo shoots are taken out and dried in sunlight to about 50% moisture level. Then it is

mixed with small amount of thum and basket made of cane/bamboo (thuntak) and dried

completely by keeping in the vessels. During old days, women were also adding the

turmeric powder.


Microorganism(s) involved: Lactic acid bacteria (Lactobacillus plantarum, L. brevis, L.

casei, Tetragenococcus halophilus) and yeast.

Method of cooking: During cooking, small fishes break easily into pieces. To minimize it

and to improve the taste, Adi women add ekung. Ekung is the part and parcel of diet of Adi

tribe and is mixed not only in large number of leafy vegetables, but also in pork, mithun

meat (Bos frontalis Gaur), etc.

Method of consumption: Ekung is consumed raw or are cooked with meat, fish and

vegetables by the Nyishing. Ekung is used in many cultural occasions and festivals.


11. Eup




Method of preparation: Edible bamboo shoots (Dendrocalamus hamiltonii Nees. et Arn. Ex

Munro, Bambusa balcooa Roxb., Dendrocalamus giganteus Munro, Phyllostachys assamica

Gamble ex Brandis, Bambusa tulda Roxb.) are collected, outer casings are peeled off and

washed. Bamboo shoots are chopped into small pieces and fermented similar to ekung.

Fermentation is completed within 1-3 months. Unlike ekung, eup is a dry product. Eup is

again cut into smaller pieces and then dried in the sun for 5-10 days until its colour changes

from whitish to chocolate brown. It is kept up to 2 years at ambient temperature.


Microorganism(s) involved: Lactobacillus plantarum and L. fermentum.

Method of cooking: It is consumed as a curry along with meat, fish or vegetables. Curry of

eup with meat is considered highly delicious by the people of Arunachal Pradesh.


12. Bamboo shoot

Place of origin/usage: Northeastern of India.


Usual composition/ingredients: Bamboo shoot.

Method of preparation: Bamboo shoots are fermented and consumed by Naga tribes of

Northeastern of India. Bamboo shoot fermentation process is done during May to June when

new shoots are formed. Young and tender bamboo shoots are collected; the sheaths

removed, pounded or sliced into small pieces and put in a conical bamboo basket with the

inner wall lined with banana leaves. Prior to this, a hole is made at the bottom (tapered end)

of the basket and a pointed bamboo stick a little longer than the length of the basket is

inserted in the hole passing through the centre for draining the juice/sap. The basket is tied

to a post, the upper portion covered with banana leaves and stones are placed above it as

weight. The stick passing through the centre of the basket is turned/twisted from time to

time to ensure proper drainage of the juice that comes out from the ground bamboo shoots

which is collected in a container.

The bamboo shoots and juice get fermented within two weeks, which are now ready

for use in cooking. In olden day they were stored in hollow internodes of bamboo with one

end of the node removed and plugged with a leaf or a vat made of wood and covered with

banana leaves. The juice is stored in Gourd (Lagenaria siceraria Standl., Molina)

(Cucurbitaceae) shell/jar commonly used by the Nagas as container. Also the fermented

bamboo shoots are dried in the sun as it produces a different aroma after drying and for

longer storage. The dried bamboo shoots are graded according to size for preparing different

dishes. Thus, from the above methods three products of fermented bamboo shoots such as

wet, dry and juice are obtained. Three products mentioned above are used in cooking meat

or vegetable dishes. However, choice of the products for cooking depends on individual or

tribes. The juice has preservative property similar to vinegar and meat, fish or vegetables are

cooked with it have longer shelf life.

Nature of fermentation: Latic acid fermentation.

Reference(s): Mao and Odyuo, 2007.

13. Lungsiej

Other names, if any: Lungseij.

Place of origin/usage: Maghalaya.



Method of preparation: Tender bamboo shoots (Dendrocalamus hamiltonii) are selected and

cut from the bamboo grooves. Only tender shoots of about 0.5 meters in length are selected

for this purpose and cut off form the main stem. The bamboo shoot, which is brought from

the forest, is dirty and the cuter skin is full of tiny hair, which causes itching when touched.

The skin and hair are removed carefully by cutting till the fleshy white portion is obtained.

The bamboo shoots are then washed thoroughly with water to remove the hair and dirt. The

properly cleaned bamboo shoots are sliced or cut into small pieces. Fermentation of sliced

bamboo shoots is carried out in two different ways: inside the bamboo cylinder or inside the

glass bottle.

Fermentation inside the bamboo cylinder: Bamboo cylinders are made by cutting the

bamboo nodes in such a way that one side is closed while the other side remains open. The

sliced bamboo shoots are filled inside the bamboo cylinder to its full capacity and the open

side is closed with the help of leaves and sealed by tying up the rim with thread or grass.

The ends are sealed to prevent any accidental seepage of water into the cylinder which

would turn the shoots black making the final product unfit for consumption. The bamboo

cylinders are then immersed in the nearby stream upside down for a period of about 1-2

months for fermentation. Care is taken that the water of the stream, where bamboo shoots

are kept for fermentation, is cold, otherwise it is thought that shoots will not ferment

properly and will spoil.

Fermentation inside the glass bottle: In this process, the sliced bamboo shoots are filled

inside the glass bottle is closed tightly with the cap and kept in the corner of room or above

the cooking place of the house for fermentation. The keeping quality of fermented bamboo

shoots inside the bottle is better than the fermentation inside the bamboo cylinders. Shoots

in the bottle can be kept up to 1 year whereas in the case of bamboo cylinders, the product

has to be consumed within 1 or 2 months. Fermentation of the bamboo shoots in glass

bottles is more popular among the people of urban areas, whereas fermentation of bamboo

shoots inside the bamboo cylinder is preferred by the farmers and rural people.

Nutritional profile of food: The fermented Lungseij contains 8.1g dry matter, 8.5g protein,

0.6g fat, 11.1g fiber and ash 14.8g per 100g on dry matter basis.

Method of consumption: Tungtep (small dry fish) and Ktungmluh (big dry fish) are added

to fermented bamboo shoots to make the curry.

Reference(s): Murughar and Subbulakshmi, 2006 and Singh et al., 2007(b).

14. Khalpi

Place of origin/usage: Sikkim.


Usual composition/ingredients: Cucumber.

Method of preparation: The cucumber is washed; sliced lengthwise; the inner soft portion

removed; cut into pieces (5–8 cm); mixed with rapeseed powder, red chili powder, turmeric

powder, and salt; and heated with mustard oil. The mixture is transferred to an earthen or

glass pot, covered with cloth or lid, and allowed to ferment 3 days.


Microorganism(s) involved: Lactic acid bacteria.

Method of consumption: Consumed as a soup base and pickle.

Reference(s): Karki, 1986; Tamang, 1998.

15. Rai (Brassica juncea) seeds



Usual composition/ingredients: Mustard seeds.

Method of preparation: Desired quantity of rai seeds are taken washed properly and boiled

in water. The lukewarm seeds are kept in earthen pot and pressed with stone to airtight.

The pot is left for 2-3 months for fermentation of seeds inside.

Therapeutic properties: The fermented seeds used with many food helps in curing stomach

pain, gas trouble and significantly improve digestion.


16. Goyang

Place of origin/usage: Darjeeling hills and Sikkim.


Usual composition/ingredients: Cardamine macrophylla leaves.

Method of preparation: It is prepared during rainy season when the leaves of wild plant,

magane-saag (Cardamine macrophylla Willd.) are plenty. Leaves of wild edible plant,

magane-saag are collected, washed, cut into pieces, then squeezed to drain off excess

water, and are tightly pressed into the bamboo baskets lined with 2-3 layers of leaves of

fig plants. Top of the baskets are then covered with fig plant leaves, and fermented at room

temperature (~15 -25°C) for a month. After completion of desired fermentation, fresh

goyang is transferred into an air tight container which can be stored for 2-3 months.

Goyang can be kept longer by making the freshly fermented goyang into balls and sun dry,

which can be kept for several months.


Microorganism(s) involved: Lactobacillus plantarum, L.brevis, Lactococcus lactis,

Enterococcus faecium, and Pediococcus pentosaceus.

Method of cooking: Goyang is boiled in a soup along with yak or beef meat and noodles.

Method of consumption: Goyang is boiled in a soup along with yak or beef meat and

noodles to make a thick thukpa, a common staple food of the Sherpa. It is generally

prepared at home.


17. Ziangsang

Place of origin/usage: Nagaland and Manipur.

Nature of food: Vegetables based.

Usual composition/ingredients: Mustard leaves.

Method of preparation: Leaves of mustard (hangam) are crushed and soaked in warm water.

Leaves are then squeezed to remove excess water and put into air tight container and

fermented at ambient temperature (20-30°C) for 7-10 days. It is sun dried for 4-5 days and

stored in a closed container for a year or more at room temperature for future consumption.

The juice is also extracted, instead of sun-drying, by squeezing with hand and concentrated

by boiling. The liquid form of fermented extract is called ‘ziang dui’ and the concentrated

paste is ‘ziang sang’. Extract concentrate can be stored in traditional bamboo container for

a year.


Microorganism(s) involved: Lactobacillus plantarum, L. brevis and Pediococcusacidilactici.

Method of consumption: Ziangsang is consumed as soup with boiled rice. Fermented extract

ziang dui is used as condiment in meals.


18. Kanji

Place of origin/usage: North India.

Nature of food: Vegetable and cereal based.

Importance of the food: It has cooling and soothing properties and to be of high nutritional

value.

Usual composition/ingredients: Carrot crushed mustard seeds and hot chilli powder.

Method of preparation: Each kilogram of grated carrot is mixed with 7 litres of water, 200 g

of salt, 40 g of crushed mustard seed and 8 g of hot chilli powder. The mixture is then

placed in a glazed earthenware vessel which is almost entirely sealed, leaving only a tiny

hole for gases released during fermentation to escape. The mixture is then allowed to

ferment for seven to ten days. Each kilogram of grated carrot yields just over 7 litres of

Kanji. It is consumed within 3 or 4 days after which it goes bad.


Condition(s) of fermentation: In the absence of air.

Microorganism(s) involved: Lactic Acid Bacteria.

Changes in physical and chemical profile: pH 3.15, Acidity % 0.43, Brix° 4.10, Salt %

2.50, Total sugars % 1.94, Reducing sugars % 1.10, Minerals as ash % 0.40.

Reference(s): http://practicalaction.org/docs/agroprocessing/food_chain_23.pdf.

· web viewmethod of storage/preservation: in rural areas, villagers store fermented bamboo shoot...

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