https://en.bharatpedia.org/w/index.php?action=history&feed=atom&title=Goyang_%28fermented_food%29Goyang (fermented food) - Revision history2026-09-24T09:30:08ZRevision history for this page on the wikiMediaWiki 1.43.6https://en.bharatpedia.org/w/index.php?title=Goyang_(fermented_food)&diff=501154&oldid=prevNoellaXgt402: creating new post w/ sources.2024-01-05T09:37:56Z<p>creating new post w/ sources.</p>
<p><b>New page</b></p><div>{{Short description|Fermented vegetable food of the Sherpa}}<br />
{{Use dmy dates|date=January 2023}}<br />
{{Use Indian English|date=January 2023}}<br />
'''Goyang''' is a fermented, lightly acidic vegetable food of the Himalayan Sherpa people of [[Sikkim]] state and [[Darjeeling]] hills of India,{{sfn|Tamang|Thapa|Bhalla|Savitri|2016|p=26}} and [[Nepal]].{{sfn|Tamang|2010|p=31}} It is prepared during the [[summer monsoon]] season when the leaves of the wild plant [[List of Cardamine species|Cardamine macrophylla Willd.]], with the local name ''magane-saag'', belonging to the family [[Brassicaceae]] are available abundantly for the picking in the surrounding hillside.{{sfn|Tamang|2010|p=31}}<br />
==Preparation==<br />
The ''magane-saag'' leaves are collected, washed, cut, drained, and pressed into bamboo baskets lined with local fig leaves.{{sfn|Tamang|2010|p=32}} The baskets are covered with more fig leaves and stored at room temperature for nearly a month, allowing the ''magane-saag'' leaves to ferment. The ''goyang'' is now ready and transferred to airtight containers where it is stored for two or three months. If the fermented ''goyang'' is shaped into tightly-pressed balls and dried in the sun for several days, its shelf life may be extended.{{sfn|Tamang|2010|p=32}}<br />
==Culinary practice==<br />
Goyang is most commonly prepared in Sherpa homes, there being no reports of its sale in the markets. It is generally boiled with [[yak]] meat or beef, along with noodles, to make a [[thukpa]] of heavy consistency, a regularly eaten Sherpa food.{{sfn|Tamang|2010|pp=32&ndash;33}}<br />
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==Notes==<br />
{{reflist}}<br />
==Bibliography==<br />
*{{citation|last=Tamang|first=Jyoti Prakash|title=Himalayan fermented foods: Microbiology, Nutrition and Ethnic Values|publisher= CRC Press|location=Boca Raton|isbn= 978-1-4200-9324-7|year=2010}}<br />
*{{citation|last1=Tamang|first=Jyoti Prakash|last2=Thapa|first2=Namrata|last3=Bhalla|first3=Tek Chand|last4=Savitri|chapter=Ethnic Fermented Foodsand Beverages of India <br />
|pages=17&ndash;72|title=Ethnic Fermented Foods and Alcoholic Beverages of Asia|editor-last=Tamang|editor-first=J. P.|publisher=Springer|isbn=978-81-322-2798-4|year=2016}}<br />
[[Category:Darjeeling]]<br />
[[Category:Indian cuisine]]<br />
[[Category:Nepalese cuisine]]<br />
[[Category:Fermented foods]]</div>NoellaXgt402