Sunki
Fermented turnip, leaves of otaki-turnip - Japan, South East Asia. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Salt
- None added
- Temperature
- Low, produced in the winter season
- Fermentation time
- one to two months
- Organisms named
- Lactobacillus plantarum, L. brevis, Bacillus coagulans, Pediococcus pentosaceus
Sunki is a non-salted and fermented vegetable product prepared from the leaves of "Otaki-turnip" in Kiso district, Nagano prefecture, Japan.
Sunki is produced under low temperature (in winter season).
The Otaki-turnip is boiled, inoculated with "Zumi" (a wild small apple) dried Sunki from the previous year and allowed to ferment for one to two months.
Micro-organisms involved include Lactobacillus plantarum, L. Brevis, Bacillus coagulans and Pediococcus pentosaceus (Makayama,1957).
How it is made, step by step - 2 steps, each one quoted from FAO Bulletin 134 6.3.4.
Character
Described in the literature as acidic, sour, wet.
Other ingredients: Wild apple.
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 plantarum
- Bacillus coagulans
- Pediococcus pentosaceus
- Lactobacillus fermentum
- Lactobacillus delbrueckii
- Lactobacillus parabuchneri
- Lactobacillus kisonensis
- Lactobacillus otakiensis
- Lactobacillus rapi
- Lactobacillus sunkii
- Lactobacillus brevis
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). |
| 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
Same region
- Asazuke
- Beni shōga
- Fukujinzuke
- Kasuzuke
- Menma
- Nozawana-Zuke
- Nukazuke
- Takuanzuke
- Tataki gobo
- Umeboshi
- 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
- Sayur asin
- Si-sek-chai
- Tang-chai
- Tempoyak
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.