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Vegetables from Assam, India
Khorisa is young bamboo shoot, grated and packed tight, often with a little dried Garcinia pedunculata fruit as an acidifier, and left to ferment without air until sour. In a 2014 laboratory study, lactic bacteria lowered the pH from about 6.4 to near 4 in under two weeks. A 2025 paper describes the traditional product as fermented 5–6 days in airtight containers.
| Young bamboo shoots (Bambusa balcooa) | Defoliated, trimmed to the soft edible part, washed and grated[badwaik2014] |
| Dried Garcinia pedunculata fruit (thekera)1 % | Small pieces added as an acidifier; optional[badwaik2014][borthakur2025] |
| Water and chillies | In the method described by Borthakur 2025, citing Barooah et al., the pounded shoots are mixed with water, chillies and thekera; no amounts are given[borthakur2025] |
| Starter | spontaneous |
Total time across the recorded steps: 12 days
What changes: Young bamboo shoots are trimmed and grated
Output: grated bamboo shoot.
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
Khorisa is young bamboo shoot, grated and packed tight, often with a little dried Garcinia pedunculata fruit as an acidifier, and left to ferment without air until sour. In a 2014 laboratory study, lactic bacteria lowered the pH from about 6.4 to near 4 in under two weeks. A 2025 paper describes the traditional product as fermented 5–6 days in airtight containers. Made in 4 steps over 12 days. The longest step, ferment, takes 12 days (Badwaik L.S 2014) and runs at 32 °C (Badwaik L.S 2014). Lactic acid bacteria, rising from 5.24 to about 7 log CFU/g by day 6 does most of the fermenting.
| Main step | 12 daysReported[badwaik2014] | Ferment |
|---|---|---|
| Temperature | 32 °CReported[badwaik2014] | Ferment |
| Acidity | pH 6.4 → 4.09Measured[badwaik2014][singhal2021] | Ferment |
Khorisa shoots are grated in the 2014 laboratory batch, and chopped and pounded in the traditional method, and they can be soured further with dried Garcinia pedunculata fruit. In the 2014 study the Garcinia batch reached a lower pH, 4.09 against 4.52.
In one laboratory study, fresh shoots carried Salmonella and Shigella at 4.49 log CFU, which were no longer found by day 8 as the pH fell. The traditional method described on this page runs only 5–6 days. Fermentation that does not sour enough would not give this protection. Young bamboo shoots also contain a cyanogenic compound, taxiphyllin. In a laboratory study of fermented Bambusa vulgaris shoots, cyanide content fell from about 435 ppm to 165 ppm over 30 days. The authors cite a permissible limit of approximately 10 ppm (WHO) and say the content could fall further if fermentation continued; the study did not test khorisa.
Hazards the sources name: Salmonella and Shigella in fresh shoots (4.49 log CFU), gone by day 8 of fermentation in a laboratory study.
Every number is labelled with how it is known. How this atlas is made
Khorisa is a traditional fermented bamboo shoot of Assamese cuisine, made from shoots harvested in June to September (Borthakur 2025, citing Barooah et al.). Badwaik and colleagues followed a laboratory batch in 2014, and Borthakur and colleagues isolated Bacillus sp. FPIK1 from 15 khorisa samples from five Assam districts in 2025.
