Khalpi
Fermented cucumber - India, Nepal. Region and substrate as published. No source consulted here states its fermentation parameters.
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Khalpi. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Character
Described in the literature as acidic, sour, wet, pickle.
Organisms
As named by the sources, under the names those sources used. Where a name has since been reassigned, the organism page says so and gives the current one.
- Lactobacillus brevis
- Lactobacillus plantarum
- Pediococcus pentosaceus
- Pediococcus acidilactici
- Leuconostoc fallax
The published record
| Source | What it says |
|---|---|
| FAO Bulletin 134 6.1.2 | Khalpi is a cucumber pickle popular during the summer months in Nepal (Karki, 1986). |
| Tamang, J.P., Watanabe, K. and Holzapfel, W.H. | Microorganisms isolated from some common and uncommon fermented vegetable products of the world. |
| Swain, M.R., Anandharaj, M., Ray, R.C. and Parveen Rani, R. | Examples of traditional fermented fruits and vegetables, which are used in various parts of Asian subcontinent. |
Same substrate
- Asinan
- Brined cucumber pickles
- Dry-salted cucumber pickle
- Fermented cucumbers
- Fermented dill pickles (USDA home method)
- Jiang-gua
- Oiji
- Pao cai
Same region
- Bori
- Chamba chukh
- Chhundo
- Dry-salted lime pickle
- Ekung
- Eup
- Ginger pickle
- Goyang
- Green mango pickle
- Gundruk
- Hirring
- Inziangsang
- Jackfruit pickle
- Kanji
- Lime pickle (brined)
- Mesu
- Sinki
- Soibum
- Soidon
- Tuaithur
- Dry-salted cucumber pickle
Fields on this page come from Literature 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.