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Vegetables from Meghalaya, India
Young bamboo shoots of Dendrocalamus hamiltonii are cut small and sealed in a bamboo tube kept upside down near water for one to two months, or pressed under water in a glass bottle near the kitchen fire for about a month. The sour shoots are cooked as a curry with fish or meat.
| Young bamboo shoots, leaves removed, cut into small pieces | Dendrocalamus hamiltonii from the Meghalaya hills[behera2021] |
| Water, to cover (bottle method only) | [behera2021] |
| Starter | spontaneous |
Total time across the recorded steps: 2 months – 3 months
What changes: Young bamboo shoots are stripped of their leaves and cut into small pieces
Output: small pieces of 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
Young bamboo shoots of Dendrocalamus hamiltonii are cut small and sealed in a bamboo tube kept upside down near water for one to two months, or pressed under water in a glass bottle near the kitchen fire for about a month. The sour shoots are cooked as a curry with fish or meat. Made in 5 steps over 2 months – 3 months. The longest step, seal in a bamboo tube and set it in water, takes 30 days – 2 months (Behera P 2021). Lactiplantibacillus, which prevailed in lung-seij (21.00–28.58 % across it and two other products); a L. plantarum genome was recovered from the lung-seij sample and Leuconostoc fallax, L. mesenteroides, Lactobacillus brevis, L. curvatus and Lactococcus lactis do most of the fermenting.
| Main step | 30 days – 2 monthsReported[behera2021] | Seal in a bamboo tube and set it in water |
|---|
The bamboo-tube method sets the sealed tube upside down near water for one to two months. Urban makers prefer glass bottles, which keep far longer.
The bamboo tube must be sealed well. Water that seeps in turns the shoots black and unfit to eat. Shoots kept in a glass bottle keep for 10–12 months, but those from a bamboo tube only for 1–2 months (Behera 2021, quoting Tamang and Tamang 2009). Raw bamboo shoots contain cyanogenic glycosides that can release toxic hydrogen cyanide if not properly processed. Thorough washing, prolonged boiling, fermentation and sun-drying reduce it (Das and Tamang 2026, on another Northeast Indian fermented bamboo shoot). Behera 2021 says eating fermented bamboo shoots can still sometimes cause toxicity, and reports cyanide poisoning from breathing hydrogen cyanide gas given off by pickled shoots. No source we read measured cyanide in lung-siej, and the method described here names no boiling before fermentation.
Every number is labelled with how it is known. How this atlas is made
