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Vegetables from Cần Thơ and Cà Mau, Mekong Delta, Vietnam
The young bases of bồn bồn, a cattail (Typha orientalis), are steeped in salted rice water and soured by lactic bacteria. In a lab study with a strain taken from the plant, about 4% salt gave the most lactic acid in six days.
| Young bases of bồn bồn | [viwiki][tam2020] |
| Rice water | [viwiki] |
| SaltAbout 4.08% | The best of the levels tested in an inoculated lab ferment[tam2020] |
| Starter | in the lab study, an added strain of Lactobacillus plantarum (CMT2) isolated from bồn bồn |
Total time across the recorded steps: 6 days
What changes: The young bases of the cattail shoots are washed and cut into short pieces
In the lab study the washed shoots were cut into 3–4 cm pieces [tam2020]. Output: washed shoot pieces.
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
The young bases of bồn bồn, a cattail (Typha orientalis), are steeped in salted rice water and soured by lactic bacteria. In a lab study with a strain taken from the plant, about 4% salt gave the most lactic acid in six days. Made in 4 steps over 6 days. The longest step, ferment at room temperature until sour, takes 6 days (Tâm H.N.T 2020). Salt is 4.1 % (Tâm H.N.T 2020). Lactobacillus plantarum does most of the fermenting.
| Main step | 6 daysReported[tam2020] | Ferment at room temperature until sour |
|---|---|---|
| Salt | 4.1 %Reported[tam2020] | Pack the shoots and cover with salted rice water |
| Acidity | pH 4.9 → 3.26Reported[tam2020] | Ferment at room temperature until sour |
Dưa bồn bồn is made from the young base of a cattail, not from a leafy green, and Vietnamese Wikipedia calls it a characteristic dish of the Cần Thơ and Cà Mau area.
In the lab ferment with an added starter the pH fell to 3.26 in six days [tam2020]; the study did not test household batches made without a starter. As general guidance for home-fermented vegetables, the USDA National Center for Home Food Preservation advises keeping the vegetables covered by brine, removing scum when it forms and fermenting at 70–75 °F, since above 75 °F kraut may become soft [nchfp-ferment].
Every number is labelled with how it is known. How this atlas is made
In March 2019 the Cà Mau People's Committee planned to expand the area under bồn bồn because demand for the inner part of its lower stalk, used in salads, hotpots and pickles, was high; Cái Nước district then had more than 150 households growing it on 90 ha (Viet Nam News 2019).
