Sayur asin
Fermented mustard leaf, cabbage, coconut - South East Asia, Indonesia. 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 Sayur asin. 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, salad.
Other ingredients: Salt, Liquid from boiled rice.
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.
- Leuconostoc mesenteroides
- Lactobacillus plantarum
- Lactobacillus brevis
- Lactobacillus confuses
- Pediococcus pentosaceus
The published record
| Source | What it says |
|---|---|
| FAO Bulletin 134 Table 2.1 | Listed as pickled fruit and vegetables of the South East Asia. Taken by the bulletin from G. Campbell-Platt (1987). |
| FAO Bulletin 134 6.2.9 | Sayur asin fermented wilted mustard cabbage (Brassica juncea) from Indonesia. |
| 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
- Burong mustala
- Dakguadong
- Dha muoi
- Dua muoi
- Fu-tsai
- Gundruk
- Inziangsang
- Pak-gard-dong
- Suan-tsai
- Kimchi
- Pao cai
- Sauerkraut
- Sauerkraut (USDA home method)
Same region
- Asinan
- Bai-ming
- Burong mangga
- Dalok
- Jeruk
- Kiam-chai
- Kiam-cheyi
- Kong-chai
- Leppet-so
- Miang
- Naw-mai-dong
- Pak-siam-dong
- Paw-tsay
- Phak-dong
- Phonlami-dong
- Sambal tempo-jak
- Santol
- Si-sek-chai
- Sunki
- Tang-chai
- Tempoyak
- Acar
- Mandai
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.