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Other NE Indian soybean ferments (bemerthu, bekanthu, bezeithu, grep-chhurpi, peha, peron namsing, pehak)
A group entry for lesser-known home-made soybean ferments of north-east India, known mostly by name. A 2023 metagenome study of grep-chhurpi, peha and peron namsing from Arunachal Pradesh found Bacillus subtilis to be the main species in all of them. Their making is not yet described in any source read.
A short entry: the sources we found record only what is said here about Other NE Indian soybean ferments 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 Other NE Indian soybean ferments.
Short entrySoy and legumes
Recipe
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
soybeans; pehak adds bhut jolokia chilli
Total time across the steps of Kinema: 26 h – 3.1 days
Start
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What changes:Soybeans are washed and soak overnight
Step 1 of 6 · steps of Kinema
Select, wash and soak the soybeans
Time
Overnight
Reported
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Bacillus
Output: soaked beans.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
At a glance
A group entry for lesser-known home-made soybean ferments of north-east India, known mostly by name. A 2023 metagenome study of grep-chhurpi, peha and peron namsing from Arunachal Pradesh found Bacillus subtilis to be the main species in all of them. Their making is not yet described in any source read. Bacillus subtilis does most of the fermenting.
Like kinema, the grep-chhurpi, peha and peron namsing studied are Bacillus-fermented soybeans; the 2023 study found the microbiome and metabolites of grep-chhurpi, peron namsing and peruñyaan clearly different from other Asian fermented soybean foods.
The round-2 notes, from Tamang 2024, assign bemerthu and bekanthu to Assam, grep-chhurpi, peha and peron namsing to Arunachal Pradesh, and bezeithu to Tripura.