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Soy and legumes from Mizoram, India
Bekang is the sticky fermented soybean of the Mizo of Mizoram. Soybeans are soaked overnight, boiled, spread on Callicarpa leaves, dusted with wood ash from the hearth, covered with more leaves and left about three days over the fireplace or in the sun. Bacillus subtilis dominates and the pH climbs from slightly acid to above 8.
| Soybeans | Cleaned and soaked overnight[Thanzami2019] |
| Clean wood ash | Sprinkled over the cooked beans[Lalthanpuii2015][Thanzami2019] |
| Hnahkiah leaves (Callicarpa arborea) | Line the basket or sieve and cover the beans[Lalthanpuii2015][Thanzami2019] |
| Starter | spontaneous |
Total time across the recorded steps: 3 days – 4 days
What changes: Cleaned soybeans soak overnight
Output: soaked beans.
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
Bekang is the sticky fermented soybean of the Mizo of Mizoram. Soybeans are soaked overnight, boiled, spread on Callicarpa leaves, dusted with wood ash from the hearth, covered with more leaves and left about three days over the fireplace or in the sun. Bacillus subtilis dominates and the pH climbs from slightly acid to above 8. Made in 5 steps over 3 days – 4 days. The longest step, ferment over the fireplace or in the sun, takes 3–4 days (Lalthanpuii P.B 2015) and runs at 34–36 °C (Thanzami K 2019). Bacillus subtilis and Bacillus licheniformis do most of the fermenting.
| Main step | 3–4 daysReported[Lalthanpuii2015][Thanzami2019] | Ferment over the fireplace or in the sun |
|---|---|---|
| Temperature | 34–36 °CReported[Thanzami2019] | Ferment over the fireplace or in the sun |
| Acidity | pH 5.5 → 8.34Measured[Thanzami2019] | Ferment over the fireplace or in the sun |
Bekang is dusted with hearth ash and fermented whole on Callicarpa leaves in a basket or sieve. In one laboratory preparation of kinema, the beans are cracked in a mortar and mixed with firewood ash before fermenting.
Spontaneous home ferments can carry pathogens; atypical enteropathogenic E. coli was found in a home-made bekang sample sold wrapped in unwashed forest leaves [Roy2026]. A controlled 35 °C incubator shortened the ferment from three days to two in a study [Thanzami2019]. The sources set no numerical limit.
Hazards the sources name: Escherichia coli (atypical enteropathogenic E. coli was isolated from a home-made bekang sample linked to a diarrhoeal outbreak).
Every number is labelled with how it is known. How this atlas is made
A soybean ferment called bekanthu is recorded among the Vaiphei, a tribe of the North Cachar Hills in Assam who also seem to live in Mizoram [Lalthanpuii2015].
