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Vegetables from North East India
Sinnamani is a radish ferment of the Gorkha, eaten freshly fermented and sour as a pickle. Sinki, the Gorkha's other radish ferment, is dried.
A short entry: the sources we found record only what is said here about Sinnamani itself.
| Radish | [tamang2012] |
What changes: Starting material: fresh radish
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
Sinnamani is a radish ferment of the Gorkha, eaten freshly fermented and sour as a pickle. Sinki, the Gorkha's other radish ferment, is dried.
Sinki, the Gorkha's other radish ferment, is made from the radish tap-root and is dried. Sinnamani is eaten freshly fermented.
Every number is labelled with how it is known. How this atlas is made
