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Soy and legumes from Eastern Himalayas — Sikkim and Darjeeling in India, eastern Nepal and Bhutan
Kinema is the sticky fermented soybean of the eastern Himalayas. Soybeans are soaked overnight, boiled soft and drained, then wrapped in leaves in a bamboo basket above the kitchen and left to ferment naturally for one to three days. Bacillus bacteria coat the beans in a whitish, sticky film with a mild ammoniacal flavour, and kinema is eaten as a curry with rice.
| Soybeans | Local varieties[Kharnaior2022] |
| Firewood ash1 % firewood ash | Mixed into the cracked beans in a laboratory preparation; the other sources do not give an amount[Khadka2024] |
| Starter | spontaneous; the microbes come from the soybeans, the equipment, the firewood ash and the wrapping materials |
Total time across the recorded steps: 26 h – 3.1 days
What changes: Soybeans are washed and 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
Kinema is the sticky fermented soybean of the eastern Himalayas. Soybeans are soaked overnight, boiled soft and drained, then wrapped in leaves in a bamboo basket above the kitchen and left to ferment naturally for one to three days. Bacillus bacteria coat the beans in a whitish, sticky film with a mild ammoniacal flavour, and kinema is eaten as a curry with rice. Made in 6 steps over 26 h – 3.1 days. The longest step, wrap and ferment in a leaf-lined basket above the kitchen, takes 24 h – 3 days (Kharnaior P 2022) and runs at 28–32 °C (Khadka D 2024). Bacillus subtilis and Bacillus licheniformis and B. sonorensis do most of the fermenting.
| Main step | 24 h – 3 daysReported[Kharnaior2022][Khadka2024] | Wrap and ferment in a leaf-lined basket above the kitchen |
|---|---|---|
| Temperature | 28–32 °CReported[Khadka2024] | Wrap and ferment in a leaf-lined basket above the kitchen |
Kinema is fermented naturally, without a starter. In one laboratory preparation the cracked beans were mixed with firewood ash and wrapped in leaves. Its stickiness is presumably poly-γ-glutamic acid made by Bacillus [Khadka2024, Chettri2016, Kharnaior2022].
Bacillus cereus is a food-borne pathogen whose effects range from harmless to lethal, and it was the abundant Bacillus in kinema from Bhutan [Kharnaior2022]. A metagenomic study of Sikkim kinema also detected B. cereus, Staphylococcus aureus and Proteus mirabilis in some seasons [Kumar2019]. The sources set no numerical limit.
Hazards the sources name: Bacillus cereus; Staphylococcus aureus and Proteus mirabilis (detected in some seasons by metagenomic sequencing).
Every number is labelled with how it is known. How this atlas is made
Kharnaior and Tamang (2022) say kinema has been eaten in the eastern Himalayan regions of India, Nepal and Bhutan for more than 2,000 years, citing Tamang and Samuel (2010).
