Abstract:

Biopreservation of perishable vegetables is a native skill of Northeast Indian women. Lactic acid fermentation is the actual mechanism involve in the biopreservation process of perishable vegetable and bamboo shoots. Some ethnic fermented vegetables of Northeast India are gundruk, sinki, goyang, inziangsang, khalpi, anishi, etc. and ethnic fermented bamboo shoot products are mesu, soidon, soibum, soijim, ekung, eup, hiring, and lung-siej.