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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Vegetables from Manipur and Nagaland, India
Inziangsang is mustard leaf (hangam) crushed, soaked in warm water, squeezed and pressed airtight into a container, where lactic acid bacteria ferment it for 7–10 days. The leaves are then sun-dried, to be cooked in soups. A review says the dried leaves are stored in a closed container for a year or more at room temperature. It is made much like gundruk.
| Mustard leaves (hangam, Brassica juncea) | [swain2014] |
| Warm water | For soaking the crushed leaves[swain2014] |
Total time across the recorded steps: 11 days – 15 days
What changes: Crushed mustard leaves soak in warm water
Output: soft, crushed leaves.
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
Inziangsang is mustard leaf (hangam) crushed, soaked in warm water, squeezed and pressed airtight into a container, where lactic acid bacteria ferment it for 7–10 days. The leaves are then sun-dried, to be cooked in soups. A review says the dried leaves are stored in a closed container for a year or more at room temperature. It is made much like gundruk. Made in 4 steps over 11 days – 15 days. The longest step, squeeze out the water and press the leaves airtight into a container, takes 7–10 days (Swain M.R 2014) and runs at 20–30 °C (Swain M.R 2014). Lactobacillus plantarum and Lactobacillus brevis, Pediococcus pentosaceus, P. acidilactici and Leuconostoc fallax do most of the fermenting.
| Main step | 7–10 daysReported[swain2014] | Squeeze out the water and press the leaves airtight into a container |
|---|---|---|
| Temperature | 20–30 °CReported[swain2014] | Squeeze out the water and press the leaves airtight into a container |
Made like gundruk, but from mustard leaf only and in Manipur and Nagaland; the leaf is soaked in warm water before it is pressed.
Swain et al. describe the leaves as pressed into the container and made airtight to keep the conditions anaerobic. After the 7-10 day ferment they are sun-dried for 4-5 days and kept in a closed container at room temperature for a year or more. No pH or salt figure is given. Fresh vegetables are low-acid foods (CDC), and Clostridium botulinum will not grow in food more acidic than pH 4.6 (WHO). So during the airtight 7–10 day stage the ferment relies on lactic acid reaching that level, which no source we read measures. The toxin cannot be seen, smelled or tasted (CDC). WHO says boiling destroys it, for example above 85 °C inside the food for 5 minutes or longer.
Every number is labelled with how it is known. How this atlas is made
