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Vegetables from Indonesia, especially East Java
Sayur asin is Indian mustard that is withered in the sun, salted and left in brine with coconut water for three to seven days. Lactobacillus plantarum leads the fermentation, and the finished liquor is salty and sour, about pH 3.5–4.6.
| Indian mustard (Brassica juncea), washed and withered in the sun1.5 kg per jar group | [nugrahedi2013][nugrahedi2015] |
| Salt, rubbed in by hand, then kept in the liquor2.5 % or 10 % of the mustard weight | The East Java producers' liquor held 3.60–5.67 % salt when sampled[nugrahedi2013][mangunwardoyo2016] |
| Coconut water1 part mustard to 5 parts coconut water (w/v) | The ratio was estimated by the study authors after they interviewed two local sayur asin producers[nugrahedi2013][mangunwardoyo2016] |
| Starter | spontaneous; the Kediri maker also backslops from the previous batch |
Total time across the recorded steps: 3.2 days – 7.2 days
What changes: Mustard leaves wilt in the sun before salting
The withering method decides how much of the mustard's sinigrin survives the ferment. Output: withered leaves.
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
Sayur asin is Indian mustard that is withered in the sun, salted and left in brine with coconut water for three to seven days. Lactobacillus plantarum leads the fermentation, and the finished liquor is salty and sour, about pH 3.5–4.6. Made in 4 steps over 3.2 days – 7.2 days. The longest step, ferment, takes 3–7 days (Mangunwardoyo W 2016) and runs at 28–30 °C (Mangunwardoyo W 2016). Salt is 2.5–10 % (Nugrahedi P.Y 2013). Lactobacillus plantarum and Lactobacillus farciminis do most of the fermenting.
| Main step | 3–7 daysReported[mangunwardoyo2016] | Ferment |
|---|---|---|
| Temperature | 28–30 °CReported[mangunwardoyo2016] | Ferment |
| Salt | 2.5–10 %Reported[nugrahedi2013] | Salt and pack in brine with coconut water |
| Acidity | pH 3.5–4.6Measured[mangunwardoyo2016] | Ferment |
Sayur asin is mustard withered whole before brining with coconut water, and it ferments warm and fast, in three to seven days. Lactobacillus plantarum leads it rather than Weissella.
In four East Java samples taken 3–7 days into fermentation, the liquor measured pH 3.50–4.57 and 3.60–5.67 % (w/v) salt [mangunwardoyo2016]. That study isolated and identified lactic acid bacteria and reports no pathogen testing. The sources read give no storage or shelf-life limit.
Every number is labelled with how it is known. How this atlas is made
Puspito and Graham published a study of the microbiology of sayur asin fermentation in 1985. As Mangunwardoyo and colleagues describe it in 2016, it noted slight differences in how mustard is fermented across Indonesian regions and named L. confusus, L. curvatus and L. plantarum as its lactic bacteria. The 2016 study revised that list and called its L. parafarraginis the first report from sayur asin in Indonesia [mangunwardoyo2016].
