Mohnyin Tjin, ( ; also Mon Nyin Jin, Mohn-hnyin Gyin) is a popular

Burmese cuisine Burmese cuisine encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighb ...

fermented Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic compound, Organic molecules, such as glucose or other sugars, are Catabo ...

food dish of vegetables preserved in

rice wine Rice wine is an alcoholic beverage fermentation, fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch, during wh ...

and various seasonings. It is similar to Korean

Kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

and Japanese Takana

Tsukemono are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an '' okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and a ...

. Mohnyin Tjin is popularly associated with the Shan and is a ubiquitous condiment for Shan dishes such as

meeshay Meeshay (, ; also spelt mi shay, mee shay, mee shei) is a Burmese cuisine dish of rice noodles with a meat sauce. The dish originated from the Chinese ''mixian'' (simplified Chinese: 米线) and became a specialty of the Shan people of Easter ...

and

shan khauk swè Shan may refer to; People and languages *Shan (surname), or 单 in Chinese, a Chinese surname *Shan, a variant of the Welsh given name usually spelled Siân *Occasionally used as a short form of Shannen/Shannon (given name), Shannon Ethnic grou ...

. Mohnnyin tjin is refers to a wide number of pickled and fermented vegetables. The name means "sour

mustard green ''Brassica juncea'', commonly mustard greens, brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Cultivar ''Brassica juncea'' cultivars ca ...

" and pickled white

radish The radish (''Raphanus sativus'') is a flowering plant in the mustard family, Brassicaceae. Its large taproot is commonly used as a root vegetable, although the entire plant is edible and its leaves are sometimes used as a leaf vegetable. Origina ...

leaves are also used in the most common version. Generically 'a-chin' (pickle) can be made from almost any vegetable.

Main Ingredients

The most common form of mohnyin tjin is actually a mix of mainly white

leaves, with

mustard greens ''Brassica juncea'', commonly mustard greens, brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Cultivar ''Brassica juncea'' cultivars ca ...

, carrots, leek bulbs, ginger and

Garlic chives ''Allium tuberosum'' (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. It has a numb ...

. 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 Elephant garlic (''Allium ampeloprasum'' var. ''ampeloprasum'') is a plant belonging to the onion genus and a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek. It has a tall, solid, flowering stalk, and flat leaves. The flavor is mil ...

, white

stems,

garlic chives ''Allium tuberosum'' (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. It has a numb ...

cabbage Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.& ...

cauliflower Cauliflower is one of several vegetables cultivated from the species '' Brassica oleracea'' in the genus '' Brassica'', which is in the Brassicaceae (or mustard) family. Cauliflower usually grows with one main stem that carries a large, rou ...

chili pepper Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to ...

bean sprouts Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies ...

, unripe

mango A mango is an edible stone fruit produced by the tropical tree '' Mangifera indica''. It originated from the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South and Southeast As ...

es and

bamboo shoot Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including '' Bambusa vulgaris'' and '' Phyllostachys edulis''. They are used as vegetables in numerous Asian dishes a ...

External links

Shan Pickle - EatingAsia recipe
{{Burmese cuisine Burmese cuisine Pickles Plant-based fermented foods

Main Ingredients

See also

External links