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Soy and legumes from Meghalaya, India
Tungrymbai is the sticky fermented soybean of the Khasi of Meghalaya. Soaked soybeans are cooked soft, drained and packed into a basket lined with fresh slamet leaves and jute, then left near or over the fireplace for three to four days while Bacillus bacteria ferment them.
| Soybeans | Soaked, then cooked until they can be pressed easily[sohliya2009] |
| Fresh slamet leaves (Phrynium pubinerve) and jute bags | To line and cover the fermenting basket[sohliya2009] |
| Starter | spontaneous (microbes come from the leaves, mortar and pestle, and soaking water) |
Total time across the recorded steps: 3.2 days – 4.3 days
What changes: Soybeans soak in water
Output: soaked soybeans.
Microbes at work in this step
lactic acid bacteria and yeasts enter with the soaking water
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
Tungrymbai is the sticky fermented soybean of the Khasi of Meghalaya. Soaked soybeans are cooked soft, drained and packed into a basket lined with fresh slamet leaves and jute, then left near or over the fireplace for three to four days while Bacillus bacteria ferment them. Made in 4 steps over 3.2 days – 4.3 days. The longest step, pack in a leaf-lined basket and ferment by the fire, takes 3–4 days (Sohliya I 2009) and runs at 25–40 °C (Sohliya I 2009). Bacillus subtilis and Bacillus licheniformis do most of the fermenting.
| Main step | 3–4 daysReported[sohliya2009] | Pack in a leaf-lined basket and ferment by the fire |
|---|---|---|
| Temperature | 25–40 °CReported[sohliya2009] | Pack in a leaf-lined basket and ferment by the fire |
Tungrymbai is Meghalaya's member of the sticky Bacillus soybean family, close to kinema. It ferments in a basket lined with slamet leaves and warmed by the household fire.
Like other alkaline Bacillus soybeans it has no acid to protect it. Lactic acid bacteria from tungrymbai inhibited lab strains of Bacillus cereus, Staphylococcus aureus and Salmonella [thokchom2012], but that does not show the food itself is protected. A DNA study of kinema, a related sticky soybean food from Sikkim, detected B. cereus, a food-borne pathogen, and S. aureus in some seasons [Kumar2019].
Every number is labelled with how it is known. How this atlas is made
