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Chapter 4: Plant-Based Fermented Foods and Beverages of Asia

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Chapter 4: Plant-Based Fermented Foods and Beverages of Asia 4 Plant-Based Fermented Foods and Beverages of Asia Jyoti Prakash Tamang CONTENTS 4.1 Introduction .....................................................................................................................................51 4.2 Fermented Vegetables .................................................................................................................... 57 4.2.1 Gundruk ............................................................................................................................. 57 4.2.2 Kimchi ............................................................................................................................... 57 4.2.3 Sinki ................................................................................................................................... 58 4.2.4 Sunki .................................................................................................................................. 58 4.2.5 Khalpi ................................................................................................................................ 58 4.2.6 Goyang ............................................................................................................................... 58 4.2.7 Pao Cai and Suan Cai ........................................................................................................ 58 4.2.8 Fu-tsai and Suan-tsai ......................................................................................................... 59 4.2.9 Jeruk .................................................................................................................................. 59 4.2.10 Pak-gard-dong ................................................................................................................... 59 4.2.11 Pak-sian-dong .................................................................................................................... 59 4.2.12 Sayur Asin ......................................................................................................................... 59 4.3 Fermented Bamboo Shoots ............................................................................................................ 60 4.3.1 Mesu .................................................................................................................................. 60 4.3.2 Soibum ............................................................................................................................... 60 4.3.3 Soidon ................................................................................................................................ 60 4.3.4 Ekung ................................................................................................................................. 60 4.3.5 Eup ..................................................................................................................................... 60 4.3.6 Hirring ................................................................................................................................61 4.3.7 Naw-mai-dong ....................................................................................................................61 4.4 Fermented Legumes ........................................................................................................................61 4.4.1 Kinema ...............................................................................................................................61 4.4.1.1 KNT Triangle Hypothesis .................................................................................. 62 4.4.2 Natto .................................................................................................................................. 63 4.4.3 Thua Nao ........................................................................................................................... 63 4.4.4 Chungkokjang .................................................................................................................... 64 4.4.5 Pepok ................................................................................................................................. 64 4.4.6 Sieng .................................................................................................................................. 64 4.4.7 Tempe ................................................................................................................................ 64 4.4.8 Douchi ............................................................................................................................... 65 4.4.9 Sufu .................................................................................................................................... 65 4.4.10 Miso ................................................................................................................................... 66 49 50 Handbook of Plant-Based Fermented Food and Beverage Technology 4.4.11 Doenjang .......................................................................................................................... 66 4.4.12 Shoyu ................................................................................................................................ 66 4.4.13 Tauco ................................................................................................................................ 67 4.4.14 Maseura ............................................................................................................................ 67 4.4.15 Wari .................................................................................................................................. 67 4.4.16 Dhokla and Khaman ........................................................................................................ 68 4.4.17 Oncom .............................................................................................................................. 68 4.5 Fermented Cereals ......................................................................................................................... 68 4.5.1 Idli .................................................................................................................................... 68 4.5.2 Dosa .................................................................................................................................. 68 4.5.3 Selroti ............................................................................................................................... 69 4.5.4 Rabadi .............................................................................................................................. 69 4.5.5 Jalebi ................................................................................................................................. 69 4.5.6 Nan ................................................................................................................................... 70 4.6 Fermented Tea ................................................................................................................................ 70 4.6.1 Miang ............................................................................................................................... 70 4.6.2 Puer Tea ............................................................................................................................ 70 4.6.3 Fuzhuan Brick Tea ........................................................................................................... 71 4.6.4 Kombucha......................................................................................................................... 71 4.7 Vinegar ........................................................................................................................................... 71 4.8 Nata ................................................................................................................................................ 72 4.9 Amylolytic Mixed Cultures ........................................................................................................... 72 4.9.1 Koji ................................................................................................................................... 72 4.9.2 Marcha .............................................................................................................................. 72 4.9.3 Mana ................................................................................................................................. 73 4.9.4 Ragi .................................................................................................................................. 73 4.9.5 Bubod ............................................................................................................................... 73 4.9.6 Nuruk................................................................................................................................ 74 4.9.7 Loogpang .......................................................................................................................... 74 4.9.8 Men ................................................................................................................................... 74 4.9.9 Chiu-yueh ......................................................................................................................... 74 4.10 Fermented Beverages and Alcoholic Drinks ................................................................................
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