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Soy and legumes from Bhutan
Libi-ippa is listed in earlier research as a Bhutanese fermented soybean food, but no source for the name has been found in any spelling. The fermented soybean food that sources do document for Bhutan is kinema, a sticky Bacillus ferment eaten in southern Bhutan. Until a source appears, this entry holds only the name.
A short entry: the sources we found record only what is said here about Libi-ippa itself. Its own sources do not record how it is made, so the steps and scenes below are those of Kinema, the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Libi-ippa.
| soybeans (presumed) |
Total time across the steps of Kinema: 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
Libi-ippa is listed in earlier research as a Bhutanese fermented soybean food, but no source for the name has been found in any spelling. The fermented soybean food that sources do document for Bhutan is kinema, a sticky Bacillus ferment eaten in southern Bhutan. Until a source appears, this entry holds only the name.
Nothing about the process is documented. Kinema, the Bhutanese food sources do describe, is a sticky fermented soybean food of north-east India, east Nepal and south Bhutan.
Every number is labelled with how it is known. How this atlas is made
