- Mohnyin tjin
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Mohnyin Tjin Seller at Taunggyi, May 2010
Mohnyin Tjin, (မုန်ညင်းချဉ်, pronounced [mòuɴɲɪ́ɴ dʑɪ̀ɴ]; also Mon Nyin Jin, Mohn-hnyin Gyin) is a popular Burmese fermented foodstuff made of vegetables preserved in rice wine and various seasonings. Similar to Korean Kimchi, the delicacy is popularly associated with the Shan, as it is an ubiquitous condiment for Shan dishes, such as Meeshay and Shan khauk swè.
The name means "sour mustard green", as pickled mustard green leaves are the most common version. However, mohnnyin tjin is used to refer to a wide number of pickled and fermented vegetables.
Generically 'a-chin' (which means pickle) can be made from almost any vegetable.
Main Ingredients
The most common form of mohnyin tjin is actually a mix of mainly daikon leaves, with mustard greens, carrots, leek bulbs, ginger and Garlic chives. These vegetables are pickled in glutinous rice, rice wine, fresh crushed chillis, spices and cane sugar.
The variety is achieved by substituting the vegetables. Other popular 'a-chin' are made with baby elephant garlic, daikon stems, garlic chives, cabbage, cauliflower, chili pepper, bean sprouts, unripe mangoes and bamboo shoots.
See also
External links
Categories:- Burmese cuisine
- Pickles
- Fermented foods
- Burmese words and phrases
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