Fig. 4From: Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beveragesHimalayan fermented vegetable products: a Gundruk of Darjeeling hills, Sikkim, Assam, Nepal and Bhutan; b Sinki of Darjeeling hills, Sikkim, Assam, Nepal and Bhutan; c Gundruk pickle and soup; Himalayan fermented bamboo shoot products: d Mesu of Darjeeling hills, Sikkim and eastern Nepal; e Soibum of Manipur; and f Soidon of ManipurBack to article page