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HIMALAYAN

FERMENTED

FOODS

Microbiology, Nutrition,

and Ethnic Values

HIMALAYAN

FERMENTED

FOODS

Microbiology, Nutrition,

and Ethnic Values

Jyoti Prakash Tamang

Boca Raton London New York

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Library of Congress Cataloging-in-Publication Data

Tamang, Jyoti Prakash.

Himalayan fermented foods : microbiology, nutrition, and ethnic values / Jyoti Prakash

Ta ma ng.

p. ; cm.

“A CRC title.”

Includes bibliographical references and index.

ISBN-13: 978-1-4200-9324-7 (hardcover : alk. paper)

ISBN-10: 1-4200-9324-X (hardcover : alk. paper)

1. Fermented foods--Himalaya Mountains Region. I. Title.

[DNLM: 1. Food Microbiology--Asia. 2. Fermentation--Asia. QW 85 T153h 2010]

TP371.44.T36 2010

641.095496--dc22

20 09011498

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and the CRC Press Web site at

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Contents

Preface............................................................................................................... .xv

Acknowledgments ........................................................................................ xvii

About the Author ........................................................................................... .xix

Chapter

The Himalayas and food culture............................................. 1

1.1

The Himalayas ......................................................................................... 1

1.2

Agriculture in the Himalayas................................................................ 2

1.3

Ethnic people............................................................................................ 4

1.4

Food culture ............................................................................................. 6

1.5

Fusion of Western and Eastern food cultures ..................................... 9

1.6

What are ethnic fermented foods? ...................................................... 11

1.6.1

Microbiology of fermented foods.......................................... 21

1.6.2

Consumption patterns of fermented foods and

beverages................................................................................... 23

Chapter

Fermented vegetables............................................................... 25

2.1

Important fermented vegetables ......................................................... 25

2.1.1

Gundruk ..................................................................................... 25

2.1.1.1

Indigenous knowledge of preparation ................ 26

2.1.1.2

Culinary practices and economy .......................... 26

2.1.1.3

Microorganisms ...................................................... 28

2.1.2

Sinki ............................................................................................ 28

2.1.2.1

Indigenous knowledge of preparation ................ 28

2.1.2.2

Culinary practices and economy .......................... 29

2.1.2.3

Microorganisms ...................................................... 31

2.1.3

Goyang ....................................................................................... 31

2.1.3.1

Indigenous knowledge of preparation ................ 32

2.1.3.2

Culinary practices and economy .......................... 32

2.1.3.3

Microorganisms ...................................................... 33

2.1.4

Inziangsang ................................................................................ 33

2.1.4.1

Indigenous knowledge of preparation ................ 33

2.1.4.2

Culinary practices and economy .......................... 34

2.1.4.3

Microorganisms ...................................................... 34

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