FOOD Fermentation IN NORTHEAST INDIA

Northeast has been the home to a wide range of ethnic tribes and communities and each tribe boasts of its own unique culture, customs and cuisines. When it comes to food, the tribes of Northeast have acquired a very rich melange of traditional knowledge as they have always had the exposure and accessibilty to forests, plants and plant products. These food habits are then passed on from generations to generations which changed along with time depending on the availability of resources.

- Chirsamrita Devi

One such common food habit that still exits since millenia and is found in almost all the tribes is the process of food Fermentation.

Fermentation is one of the archaic and economical methods of preserving food as well as enhancing its taste & nutritional qualities. It is basically a metabolical process in which microorganisms like yeasts or bacteria, convert carbohydrates into alcohol or organic acids.

Scientifically, fermentation promotes growth of beneficial bacteria known as probiotics. According to studies, supplementation of probiotics to food provides health benefits like improving digestion, boosting immune system etc.

Fermented food of northeast have unique flavour, texture, appearances and funtionalities based on the substrates and raw material. Considering these aspects, the fermented foods of Northeast can be categorized in many different categories like Fermented Vegetables, fish, meat, alcohol beverage, soyabean, bamboo shoot, dairy products etc. Let's discuss few of the categories.

1. Fermented Vegetables

Sinki: Consumed in Sikkim, Sinki is a form of fermented radish tap root. The vegetable is abundantly available in winter season, hence Sinki is mostly prepared in less humid atmosphere. After the process of fermentation, the food comes out as a mass which is then cut into small pieces and sun-dried for 3-5 days. It can be stored for 2 or more years at room temperature giving it periodical exposure to sunlight.