Kasam sabi—pleasantly tangy and salty fermented mustard greens—is commonly eaten as a side dish with rice or combined with meats on the hot and humid island of Borneo.
Kasam sabi—pleasantly tangy and salty fermented mustard greens—is commonly eaten as a side dish with rice or combined with meats on the island of Borneo.Wild bacteria converts the starch from the rice into lactic acid, fermenting the mustard greens.
Lacto-fermentation's simplicity—along with the rare salt springs dotting the highlands and the robust salt trade between the coast and the islands—made it the most efficient method for preserving food before refrigeration. What started as a necessity soon overtook the local palate as people came to know and love the distinct taste and aroma of lacto-fermented food. Even with the availability of modern refrigeration today, lacto-fermented food remains an essential part of the Dayak diet.
The process is simple. After washing and drying the ensabi—which is kept whole, minus the roots—you mix the greens with 2% of its weight in salt. The salt not only draws out water in the mustard greens to form the brine in which the greens will ferment, but also minimizes risk of spoilage by preventing less salt-tolerant microorganisms that could cause spoilage or foodborne illness from becoming dominant.There are several ways to make kasam sabi.
As for how to use it, kasam sabi is commonly eaten both as a side dish with rice during mealtimes or combined with meats and/or starches like rice or potatoes to make flavorful stews., cooked according to package instructions and cooled to room temperature
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