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Soy and legumes from Myanmar
Pè bok is an alkaline, sticky soybean ferment of northern Myanmar. Soaked, boiled soybeans are wrapped in leaves and kept warm for three to five days while Bacillus bacteria ferment them. It is eaten fresh, or mashed with salt and chilli, pressed into thin wafers and sun-dried.
| Soybeans | Soaked overnight, drained and boiled soft[tamang2021] |
| Leaves for wrapping | The beans ferment wrapped in leaves; the study does not name the plant[tamang2021] |
| Salt, often with chillias needed for taste | Only for the dried wafers, added after fermenting[tamang2021][swemartin2008] |
| Starter | spontaneous (no starter; bacteria come from the beans, leaves and surroundings) |
Total time across the recorded steps: 5 days – 8 days
What changes: Soybeans soak overnight and boil soft
Output: cooked 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
Pè bok is an alkaline, sticky soybean ferment of northern Myanmar. Soaked, boiled soybeans are wrapped in leaves and kept warm for three to five days while Bacillus bacteria ferment them. It is eaten fresh, or mashed with salt and chilli, pressed into thin wafers and sun-dried. Made in 4 steps over 5 days – 8 days. The longest step, wrap in leaves and ferment in a warm place, takes 3–5 days (Tamang J.P 2021). Bacillus thermoamylovorans and Bacillus subtilis do most of the fermenting.
| Main step | 3–5 daysReported[tamang2021] | Wrap in leaves and ferment in a warm place |
|---|---|---|
| Acidity | pH 7.6–8.7Measured[tamang2021] | Wrap in leaves and ferment in a warm place |
Pè bok is similar to other sticky fermented soybean foods of Asia such as kinema, natto and thua nao, and the flat sun-dried wafers of north-eastern Myanmar are similar to thua nao of northern Thailand [tamang2021]. The fresh ferment is soybeans alone; salt and hot pepper go in only when it is mashed into wafers to dry [tamang2021]. Pè ngapi is a different, salted bean paste made like fish ngapi.
Samples fermented 3 and 4 days were rich in Bacillus, while the 5-day sample was richer in Proteobacteria, a group the authors say contains several pathogenic bacteria. They suggest 3–4 days of fermentation may be suitable for eating. That rests on which bacteria were most abundant in samples from one village, not on tests for named pathogens or on illness records. Across samples the pH was 7.6–8.7, which is alkaline, not acid like a lactic ferment [tamang2021].
Hazards the sources name: Proteobacteria, abundant in the 5-day sample; the authors note the group includes several pathogenic bacteria.
Every number is labelled with how it is known. How this atlas is made
Tamang et al. (2021) found no historical record of where pè bok began; soybeans are believed to have reached Myanmar from Yunnan [tamang2021].
