Mohnyin tjin
Myanmar. 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 Mohnyin tjin. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Why this is here
Mohnyin Tjin, (မုန်ညင်းချဉ် [mòʊɰ̃ɲɪ́ɰ̃ dʑɪ̀ɰ̃]; also Mon Nyin Jin, Mohn-hnyin Gyin) is a popular Burmese cuisine fermented food dish of vegetables preserved in rice wine and various seasonings.
English Wikipedia, Mohnyin tjin, CC BY-SA 4.0.
Same region
Fields on this page come from Wikipedia. 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.
Name, region and substrate partly from English Wikipedia (CC BY-SA 4.0) and Wikidata (CC0). Neither supplies a number on this site.