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Fermentation Atlas

Myanmar

42 ferments from Myanmar, with how each is made.

42 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Bazun ngan-pya-ye (shrimp sauce)Sauces and condiments28.8 %7.1
Bu chin (sour bottle gourd)Vegetablesup to 5 days3.7
Dahi (curd)Fermented milk8–12 h37–45 °C
Damin ngapiFish and seafood3.5 days30–40 %
Hmyin ngapi (fine-net shrimp paste)Fish and seafood3–4 months20–25 %
Khantat chin (sour Crateva leaves)Vegetables24 h – 7 days3.3
Khaung ye / hsan khaung ye (Myanmar rice beer)Alcoholic drinksat least 7 days5.4–6.5
LahpetTea leaf14 days – 12 months4.4–4.7
Lashio fermented tofu cubes ("fermented soybean fleshy cakes")Soy and legumes2–7 days12 %
Nan Phat Shin (fermented sesame or groundnut oil cake)Soy and legumes3–5 days4.4
Ngan-pya-yeSauces and condiments2–6 months30–40 %6.9–7.1
Ngapi (general)Fish and seafood14 days – 12 months30 °C30–40 %6.6–8
Ngapi gaung (whole-fish ngapi)Fish and seafood12 months30–40 %6.6–6.8
Palm / toddy vinegar (incl. Myanmar htan-ye vinegar)Vinegar6 months3.9 → 3.09
Pè bok (pe poke) — Myanmar fermented soybeanSoy and legumes3–5 days7.6–8.7
Pè ngan-pya-ye (Lashio soybean sauce)Sauces and condimentsat least 2.3 months
Pè-ti chin (sour mung bean sprouts)Vegetables5 days3.5
Pickled sun-dried green tea (re-fermented lahpet)Tea leaf6–7 months4.4–4.7
Pon ye gyi (Bagan black bean paste)Sauces and condiments12 h28–32 °C7.1 → 6.6
Seinsa ngapi (shrimp paste, "ngapi to eat raw")Fish and seafood3–4 months30 °C20–25 %7.5–8
Basein (Pa'O fermented soy food)Soy and legumes
Chiya (Kayah sorghum beer)Alcoholic drinks5–7 days
Corn zu (Chin maize beer)Alcoholic drinks
Dein chin (Burmese yogurt)Fermented milk
Fermented peanut products (summary)Soy and legumes
Htamin chin (Shan and Intha sour rice)Cereals and bread2–3 h
Kachin sour bamboo shoots (mahkri sum, buried shoots)Vegetables
Lout khu (Kachin rice spirit)Alcoholic drinks
Mohnyin tjin (Burmese sour mustard)Vegetables
Mon-la chin (sour radish)Vegetables24 h – 2 days3.5
Myanmar rice-wine starter ballsStarters and koji7 days
Naw hpu (Kachin fermented soybean)Soy and legumes5–6 days
NgachinFish and seafood3.4–6.6 %4.5–4.9
Panau (Kachin fish paste)Fish and seafood
Pazun chin (sour shrimp with rice)Fish and seafood
Saung-gyan chin (sour Capparis fruit)Fruit7 days4.2
Shan fish paste (Kengtung)Fish and seafood15–30 days
Si su maw (Kayah rice and red-millet beer)Alcoholic drinks
Tar san ron (Mwim Chin red millet beer)Alcoholic drinks14–30 days
Te (Kayan rice spirit) and hpwe ayeqAlcoholic drinks
Wet-tha chin (sour pork with rice)Meat
Yegyo ngapi (salted fish)Fish and seafood

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made