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Starters and koji from Myanmar
Village rice-wine starters in Myanmar's hill states are small cakes of ground rice. In a Kayah account the rice is ground, sun-dried, rolled into balls coated with rice husk, then threaded on bamboo and hung above the kitchen fire for about a week. A Chin household method seeds new cakes with part of an old one.
A short entry: the sources we found record only what is said here about Myanmar rice-wine starter balls itself.
| ground rice | |
| Starter | back-slop in the Chin method (part of an older cake is pounded in); not stated in the Kayah account |
Total time across the recorded steps: 7 days
What changes: Rice is ground and sun-dried
Output: rice powder.
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
Village rice-wine starters in Myanmar's hill states are small cakes of ground rice. In a Kayah account the rice is ground, sun-dried, rolled into balls coated with rice husk, then threaded on bamboo and hung above the kitchen fire for about a week. A Chin household method seeds new cakes with part of an old one. Made in 3 steps over 7 days. The longest step, dry, pierce and thread on bamboo strips, and hang above the stove, takes 7 days (Kite Tales (Myanmar)).
| Main step | 7 daysReported[kite] | Dry, pierce and thread on bamboo strips, and hang above the stove |
|---|
Unlike Thai loog-pang or Indonesian ragi, the Kayah cakes are coated in rice husk and cured in the smoke above the hearth.
Every number is labelled with how it is known. How this atlas is made
