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Soibum Achar (Fermented Bamboo Shoot - Pickle) - 250 g (veg)

Now you can rest assured that every meal is going to be extra delightful and delicious, because Soibum Achar (fermented bamboo shoot pickle) is here to save your boring routine meal. Made in Manipur

Weight: 250 g

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Specifications

Manufacturer: Mumu Foods
SKU: 03033201354
Weight: 250 g

 

Note: This pickle is made from bamboo shoot which has been fermented. Some people may find the smell of fermented bamboo shoot unpleasant, especially newbies who are not used to fermented food. There are also many other pickles on giskaa.com (www.giskaa.com/search?as=true&cid=0&q=bamboo%20shoot&Sid=False&Isc=true) which are made from fresh bamboo shoot if you prefer fresh.

Fermentation is one of the oldest and most economical methods for producing and preserving foods. In addition to preservation, fermented foods can also have the added benefits of enhancing flavour, increased digestibility, improving nutritional value and pharmacological values. In Manipur, traditional fermented foods and beverages have been consumed as a regular food in different recipe over a long period of time. These household arts are handed down through generation by generation. Soibum, an indigenous fermented food, exclusively produced from succulent bamboo shoots is consumed as an indispensable constituent of the diets, familiar with social customs of Manipur and neighboring states since time immemorial. In the traditional method, succulent bamboo shoot sprouts are defoliated, chopped, pressed tightly into the wooden or earthen pots to ferment for 6-12 months.

Mumu foods, Khagempalli Imphal is owned by Gurumayum Devi and prepares various indigenous food items like Chicken Bhujiya, Pork achar, U-Morok achar, fish achar, ngari achar, Mushroom achar, Ginger achar, hentak achar. 

 

Note: This pickle is made from bamboo shoot which has been fermented. Some people may find the smell of fermented bamboo shoot unpleasant, especially newbies who are not used to fermented food. There are also many other pickles on giskaa.com (www.giskaa.com/search?as=true&cid=0&q=bamboo%20shoot&Sid=False&Isc=true) which are made from fresh bamboo shoot if you prefer fresh.

Fermentation is one of the oldest and most economical methods for producing and preserving foods. In addition to preservation, fermented foods can also have the added benefits of enhancing flavour, increased digestibility, improving nutritional value and pharmacological values. In Manipur, traditional fermented foods and beverages have been consumed as a regular food in different recipe over a long period of time. These household arts are handed down through generation by generation. Soibum, an indigenous fermented food, exclusively produced from succulent bamboo shoots is consumed as an indispensable constituent of the diets, familiar with social customs of Manipur and neighboring states since time immemorial. In the traditional method, succulent bamboo shoot sprouts are defoliated, chopped, pressed tightly into the wooden or earthen pots to ferment for 6-12 months.

Mumu foods, Khagempalli Imphal is owned by Gurumayum Devi and prepares various indigenous food items like Chicken Bhujiya, Pork achar, U-Morok achar, fish achar, ngari achar, Mushroom achar, Ginger achar, hentak achar. 

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Weight 250 g
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