Kargyong - Revision history

CathernQsh at 10:41, 26 November 2025

2025-11-26T10:41:20Z

← Older revision		Revision as of 16:11, 26 November 2025
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	{{short description\|Fermented sausage from Sikkim}}		{{short description\|Fermented sausage from Sikkim}}
	'''Kargyong''' is a ~~meat product, similar to~~ [[sausage]], made with ginger, garlic and salt. It's a product of [[Sikkim]] where it is consumed by the [[Bhutia]], [[Tibetans\|Tibetan]], [[Sherpas\|Sherpa]], [[Lepcha people\|Lepcha]] and [[Ngalop people\|Drukpa]] people mostly. It can be found in the local restaurants and fool stalls of Sikkim, the [[Darjeeling Himalayan hill region]], [[Bhutan]], [[Tibet]] and [[Ladakh]].<ref name=prakash>{{cite book \|last1=Prakash \|first1=Jyoti \|title=Himalayan Fermented Foods \|page=164 \|publisher=CRC Press}}</ref> It is made with beef (''lang kargyong''), [[yak]] (''yak kargyong'') and pork (''faak kargyong'').<ref name=kargyong>{{cite book \|title=Handbook of Fermented Meat and Poultry \|date=2014 \|publisher=Wiley \|page=326 \|url=https://~~www~~.google.com/books~~/edition/Handbook_of_Fermented_Meat_and_Poultry/nu7lBQAAQBAJ~~?hl=~~en&gbpv=1~~&dq=Lang+kargyong&pg=PA326}}</ref>		'''Kargyong''' is a type of [[sausage]], made with ginger, garlic and salt. It's a product of [[Sikkim]] where it is consumed by the [[Bhutia]], [[Tibetans\|Tibetan]], [[Sherpas\|Sherpa]], [[Lepcha people\|Lepcha]] and [[Ngalop people\|Drukpa]] people mostly. It can be found in the local restaurants and fool stalls of Sikkim, the [[Darjeeling Himalayan hill region]], [[Bhutan]], [[Tibet]] and [[Ladakh]].<ref name=prakash>{{cite book \|last1=Prakash \|first1=Jyoti \|title=Himalayan Fermented Foods \|page=164 \|publisher=CRC Press}}</ref> It is made with beef (''lang kargyong''), [[yak]] (''yak kargyong'') and pork (''faak kargyong'').<ref name=kargyong>{{cite book \|title=Handbook of Fermented Meat and Poultry \|date=2014 \|publisher=Wiley \|page=326 \|isbn=9781118522691 \|url=https://books.google.com/books?id=nu7lBQAAQBAJ&dq=Lang+kargyong&pg=PA326}}</ref>

	It's made with natural casing called ''gyuma'' and cooked by boiling, then it is smoked and dried for at least 10 days, but up to 15 days or more. The finished ''lang kargyong'' can be eaten boiled. It is also fried with onion, chillies, salt and onion to be used in curry. The fried sausage is also eaten plain with ''[[raksi]]'' liquor, or ''[[chhaang]]''.<ref name=prakash>{{cite book \|last1=Prakash \|first1=Jyoti \|title=Himalayan Fermented Foods \|page=164 \|publisher=CRC Press}}</ref>		It's made with natural casing called ''gyuma'' and cooked by boiling, then it is smoked and dried for at least 10 days, but up to 15 days or more. The finished ''lang kargyong'' can be eaten boiled. It is also fried with onion, chillies, salt and onion to be used in curry. The fried sausage is also eaten plain with ''[[raksi]]'' liquor, or ''[[chhaang]]''.<ref name=prakash>{{cite book \|last1=Prakash \|first1=Jyoti \|title=Himalayan Fermented Foods \|page=164 \|publisher=CRC Press}}</ref>

	The microorganisms ~~associate~~ with kargyong as various types of ''[[lactobacilli]]'', ''[[bacillus]]'', ''[[micrococcus]]'' and ''[[staphylococcus]]'', and some [[yeast]] and other [[fungal]] species with mycelia.<ref name=kargyong/>		The microorganisms associated with kargyong include various types of ''[[lactobacilli]]'', ''[[bacillus]]'', ''[[micrococcus]]'' and ''[[staphylococcus]]'', and some [[yeast]] and other [[fungal]] species with mycelia.<ref name=kargyong/>

	==References==		==References==
	{{reflist}}		{{reflist}}

	[[Category:Northeast ~~Indian~~ cuisine]]		[[Category:Cuisine of Northeast India]]
			[[Category:Bengali cuisine]]
			[[Category:Bhutanese cuisine]]
			[[Category:Tibetan cuisine]]
	[[Category:Fermented sausages]]		[[Category:Fermented sausages]]
	[[Category:Indian sausages]]		[[Category:Indian sausages]]

UpdateBot: robot: Update article (please report if you notice any mistake or error in this edit)

2021-07-24T16:27:05Z

robot: Update article (please report if you notice any mistake or error in this edit)

← Older revision		Revision as of 21:57, 24 July 2021
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	[[Category:Northeast Indian cuisine]]		[[Category:Northeast Indian cuisine]]
	[[Category:Fermented sausages]]		[[Category:Fermented sausages]]
			[[Category:Indian sausages]]


	{{India-cuisine-stub}}		{{India-cuisine-stub}}
	~~{{en-Wikipedia}}~~

CleanupBot: /* References */clean up, add source tag

2021-06-01T21:27:41Z

References: clean up, add source tag

← Older revision		Revision as of 02:57, 2 June 2021
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	{{India-cuisine-stub}}		{{India-cuisine-stub}}
			{{en-Wikipedia}}

>Graeme Bartlett: myceliate is too rare and not used as an adjective

2021-03-19T11:11:03Z

myceliate is too rare and not used as an adjective

New page

{{short description|Fermented sausage from Sikkim}}
'''Kargyong''' is a meat product, similar to [[sausage]], made with ginger, garlic and salt. It's a product of [[Sikkim]] where it is consumed by the [[Bhutia]], [[Tibetans|Tibetan]], [[Sherpas|Sherpa]], [[Lepcha people|Lepcha]] and [[Ngalop people|Drukpa]] people mostly. It can be found in the local restaurants and fool stalls of Sikkim, the [[Darjeeling Himalayan hill region]], [[Bhutan]], [[Tibet]] and [[Ladakh]].<ref name=prakash>{{cite book |last1=Prakash |first1=Jyoti |title=Himalayan Fermented Foods |page=164 |publisher=CRC Press}}</ref> It is made with beef (''lang kargyong''), [[yak]] (''yak kargyong'') and pork (''faak kargyong'').<ref name=kargyong>{{cite book |title=Handbook of Fermented Meat and Poultry |date=2014 |publisher=Wiley |page=326 |url=https://www.google.com/books/edition/Handbook_of_Fermented_Meat_and_Poultry/nu7lBQAAQBAJ?hl=en&gbpv=1&dq=Lang+kargyong&pg=PA326}}</ref>

It's made with natural casing called ''gyuma'' and cooked by boiling, then it is smoked and dried for at least 10 days, but up to 15 days or more. The finished ''lang kargyong'' can be eaten boiled. It is also fried with onion, chillies, salt and onion to be used in curry. The fried sausage is also eaten plain with ''[[raksi]]'' liquor, or ''[[chhaang]]''.<ref name=prakash>{{cite book |last1=Prakash |first1=Jyoti |title=Himalayan Fermented Foods |page=164 |publisher=CRC Press}}</ref>

The microorganisms associate with kargyong as various types of ''[[lactobacilli]]'', ''[[bacillus]]'', ''[[micrococcus]]'' and ''[[staphylococcus]]'', and some [[yeast]] and other [[fungal]] species with mycelia.<ref name=kargyong/>

==References==
{{reflist}}

[[Category:Northeast Indian cuisine]]
[[Category:Fermented sausages]]

{{India-cuisine-stub}}