Hum choy
Fermented leafy vegetables - China. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Fermentation time
- four days
- Covered with
- Rice water, from washing rice grains
- Keeps for
- up to two months if the seal is not broken
The pots are sealed and the leaves allowed to ferment for four days.
The wilted leaves are placed in earthenware pots and covered with rice water, obtained after washing rice grains.
The product can be stored for up to two months if the seal is not broken (Steinkraus, 1996).
How it is made, step by step - 4 steps, each one quoted from FAO Bulletin 134 6.1.3.
Same substrate
Same region
Fields on this page come from FAO 134. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.