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Fruit from Philippines
Kiamoy are dried sour plums, prunes or apricots preserved in brine and vinegar and sold coated in a powder of anise or liquorice, li hing (red plum-seed powder), salt and sugar. Champóy is the Bicol version made from Myrica rubra berries.
A short entry: the sources we found record only what is said here about Kiamoy and champóy itself.
| sour plums, prunes or apricots | |
| salt brine | |
| vinegar | |
| kiamoy powder (anise or liquorice, li hing plum-seed powder, salt and sugar) | |
| champóy uses Myrica rubra berries |
What changes: The fruit is held in salty brine and vinegar
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
Kiamoy are dried sour plums, prunes or apricots preserved in brine and vinegar and sold coated in a powder of anise or liquorice, li hing (red plum-seed powder), salt and sugar. Champóy is the Bicol version made from Myrica rubra berries.
Champóy uses Myrica rubra berries and is sweeter and more tart; kiamoy is saltier.
Every number is labelled with how it is known. How this atlas is made
Kiamoy came to the Philippines with Chinese Filipino immigrants and derives from li hing mui.
