Soibum - Fermented Bambooshoot | Lokqua

Soibum, or fermented bamboo shoot, is a key part of the cuisine in Manipur, particularly loved for its unique flavor and cultural significance. The process of making Soibum involves selecting tender bamboo shoots, which are cleaned, cut, and submerged in water along with a starter from previous batches. These shoots ferment naturally for 3 to 12 months, developing a distinctive taste and aroma. Some varieties, like Kwatha Soibum, are especially prized for their tenderness and flavor.

Rich in nutrients, Soibum is not only a flavor enhancer in curries, pickles, and other dishes but also provides health benefits due to its high protein content, low fat, and notable minerals like calcium and potassium​.