{"id":144525,"title":"M\u1ebb: Vietnam usul\u00fc fermente pirin\u00e7","modified":"2026-06-16T14:55:38+02:00","plain":"Fermentasyon, g\u0131dalar\u0131 uzun s\u00fcre koruman\u0131n ve besin de\u011ferlerini art\u0131rman\u0131n en eski y\u00f6ntemlerinden biridir; Asya’da ise \u00f6zellikle pirin\u00e7 bu gelene\u011fin merkezinde yer al\u0131r. Asya mutfa\u011f\u0131nda pirincin fermente edilmesi, say\u0131s\u0131z lezzetli yeme\u011fin do\u011fmas\u0131n\u0131 sa\u011flam\u0131\u015ft\u0131r. \n\n\n\n\u00d6rne\u011fin fermente pirin\u00e7 s\u00f6z konusu oldu\u011funda, koji adl\u0131 Japon mutfa\u011f\u0131 \u00fcr\u00fcn\u00fc, jiuniang ya da c\u01a1m r\u01b0\u1ee3u adl\u0131 \u00c7in mutfa\u011f\u0131 ve Vietnam mutfa\u011f\u0131 \u00fcr\u00fcnleri, Endonezya mutfa\u011f\u0131ndaki tapai ya da pirin\u00e7 sirkesi \u00f6rnek g\u00f6sterilebilir. Vietnam’da ayr\u0131ca daha az bilinen ama \u00e7ok lezzetli bir fermente pirin\u00e7 tarifi daha vard\u0131r: m\u1ebb. \n\n\n\nBu \u00e7e\u015fni, hatta tarifi bile (denemeye cesaret ederseniz!) o kadar az biliniyor ki, asl\u0131nda Frans\u0131zcada bu yiyece\u011fe dair neredeyse hi\u00e7bir bilgi yok. \u0130ngilizce bir forumda k\u00fc\u00e7\u00fck bir tart\u0131\u015fma ba\u015fl\u0131\u011f\u0131 buldum ama hepsi bununla s\u0131n\u0131rl\u0131yd\u0131… Varl\u0131\u011f\u0131n\u0131, site ekibine yeni kat\u0131lan Vietnaml\u0131 Loan sayesinde \u00f6\u011frendim.\n\n\n\nM\u1ebb nedir?\n\n\n\nM\u1ebb, c\u01a1m m\u1ebb ya da m\u1ebb chua, Vietnam’da ek\u015fi fermente pirin\u00e7 i\u00e7in kullan\u0131lan adlard\u0131r. Do\u011fdu\u011fu yer olan Kuzey Vietnam’da ve \u00fclkenin Orta ve G\u00fcney b\u00f6lgelerinin baz\u0131 kesimlerinde \u00e7ok sevilen geleneksel bir \u00e7e\u015fnidir.\n\n\n\nM\u1ebb, yap\u0131\u015fkan olmayan pirincin laktik fermantasyonu sonucu elde edilir; bu da onu, yap\u0131\u015fkan pirincin alkolik fermantasyonu sonucu ortaya \u00e7\u0131kan koji ve jiuniang gibi di\u011fer fermente pirin\u00e7 t\u00fcrlerinden ay\u0131r\u0131r. \n\n\n\nFermentasyon s\u00fcreci, mayalar\u0131n, Panagrellus redivivus adl\u0131 nematodlar\u0131n (Vietnamcada con m\u1ebb) ve pirincin \u015fekerini laktik aside d\u00f6n\u00fc\u015ft\u00fcren laktik asit bakterilerinin geli\u015fmesini sa\u011flar. Bunlar da m\u1ebb’ye kendine \u00f6zg\u00fc ek\u015fi tad\u0131n\u0131 ve aromas\u0131n\u0131 verir. Lezzetini daha somut d\u00fc\u015f\u00fcnmek isterseniz, biraz nem chua’y\u0131 and\u0131r\u0131r.\n\n\n\nVietnam usul\u00fc nem chua\n\n\n\nKaliteli bir m\u1ebb nas\u0131l ay\u0131rt edilir?\n\n\n\nVietnam’da, y\u00fczeyinde k\u0131p\u0131rdayan minicik nematodlar sayesinde tan\u0131n\u0131r (\u00e7ok ama \u00e7ok k\u00fc\u00e7\u00fck, ama \u00e7\u0131plak g\u00f6zle g\u00f6r\u00fclebilen beyaz kurt\u00e7uklar). Afiyet olsun.\n\n\n\nM\u1ebb’nin mutfakta kullan\u0131m\u0131\n\n\n\nM\u1ebb, kendine \u00f6zg\u00fc ek\u015fi aromas\u0131 sayesinde bir\u00e7ok Vietnam yeme\u011fine karakteristik lezzetini katar.\n\n\n\nYenge\u00e7li, bal\u0131kl\u0131 ya da salyangozlu eri\u015fte \u00e7orbalar\u0131 (b\u00fan ri\u00eau) gibi tariflerde, birka\u00e7 ka\u015f\u0131k m\u1ebb k\u00fc\u00e7\u00fck bir k\u00e2se so\u011fuk suyla kar\u0131\u015ft\u0131r\u0131l\u0131r; ard\u0131ndan kar\u0131\u015f\u0131m s\u00fcz\u00fclerek \u00e7orbalara eklenebilecek m\u1ebb suyu elde edilir.\n\n\n\nBaz\u0131 etler ve bal\u0131klar, istenmeyen kokular\u0131n\u0131 gidermek i\u00e7in m\u1ebb ile marine edilebilir. Bunun en iyi \u00f6rneklerinden biri, Hanoi’nin vazge\u00e7ilmez spesiyalitelerinden \u0131zgara bal\u0131kt\u0131r (ch\u1ea3 c\u00e1).\n\n\n\nAyr\u0131ca Vietnaml\u0131lar, \u00f6rne\u011fin nemler’in yan\u0131nda servis etmek i\u00e7in n\u01b0\u1edbc ch\u1ea5m haz\u0131rlarken m\u1ebb’yi bal\u0131k sosu ve di\u011fer \u00e7e\u015fnilerle kar\u0131\u015ft\u0131rarak kullan\u0131r.\n\n\n\nm\u1ebb bazl\u0131 sosla yenen ha\u015flanm\u0131\u015f salyangozlar\n\n\n\nM\u1ebb nas\u0131l saklan\u0131r?\n\n\n\nm\u1ebb uzun s\u00fcre saklamak i\u00e7in \u015fu \u00fc\u00e7 kurala dikkat etmek gerekir:\n\n\n\n\nBu \u00e7e\u015fniyi haz\u0131rlamak i\u00e7in kullan\u0131lan malzemeler zararl\u0131 bakterilerle kirlenmi\u015f olmamal\u0131d\u0131r. Bu y\u00fczden her \u015feyi iyice sterilize edin.\n\n\n\nm\u1ebb’yi haz\u0131rlarken, saklarken ve kullan\u0131rken yararland\u0131\u011f\u0131n\u0131z t\u00fcm gere\u00e7leri temiz tutun. Kullan\u0131mdan \u00f6nce sterilize edip kurutun.\n\n\n\nNematodlar\u0131 d\u00fczenli olarak besleyin. Kavanoza haftada bir kez k\u00fc\u00e7\u00fck bir k\u00e2se pirin\u00e7 ekleyin.\n\n\n\n\n\u0130yi ko\u015fullarda saklanan m\u1ebb, birka\u00e7 ay boyunca yenilebilir kal\u0131r. Ancak k\u00fcf gibi en ufak bir bozulma belirtisi fark ederseniz, \u00e7e\u015fniyi hemen \u00e7\u00f6pe at\u0131n.\n\n\n\nM\u1ebb nereden sat\u0131n al\u0131nabilir?\n\n\n\nVietnam d\u0131\u015f\u0131nda m\u1ebb sat\u0131n almak kolay de\u011fildir. Yine de Avrupa’da, Vietnam \u00fcr\u00fcnleri konusunda uzmanla\u015fm\u0131\u015f baz\u0131 marketlerde ve d\u00fckk\u00e2nlarda sat\u0131l\u0131r. Ng\u1ecdc Li\u00ean ve H\u01b0\u01a1ng Sen markalar\u0131 en bilinenleridir.\n\n\n\nM\u1ebb’nin yerine ne kullan\u0131labilir?\n\n\n\nYak\u0131n\u0131n\u0131zda m\u1ebb bulam\u0131yorsan\u0131z ya da evde haz\u0131rlamak istemiyorsan\u0131z, ek\u015fi tad\u0131 yakalamak i\u00e7in limon, pirin\u00e7 sirkesi, demirhindi veya \u015fekersiz yo\u011furt kullanabilirsiniz. Ancak bu \u00e7e\u015fninin kendine has n\u00fcans\u0131n\u0131 tam olarak yakalayamazs\u0131n\u0131z.\n\n\n\nM\u1ebb’nin sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan faydalar\u0131\n\n\n\nYo\u011furt gibi m\u1ebb de sindirim sistemini destekleyen laktik asitler, vitaminler ve proteinler a\u00e7\u0131s\u0131ndan zengindir. Bu nedenle sindirimi kolayla\u015ft\u0131rabilir, ge\u011firmeyi hafifletebilir ve i\u015ftah\u0131 a\u00e7abilir. \n\n\n\nAyr\u0131ca E. coli ve Salmonella gibi zararl\u0131 bakterilere kar\u015f\u0131 etkili olabilir; b\u00f6ylece sindirim sisteminin korunmas\u0131na katk\u0131 sa\u011flar. \n\n\n\nM\u1ebb nas\u0131l yap\u0131l\u0131r?\n\n\n\nm\u1ebb haz\u0131rlaman\u0131n birka\u00e7 yolu vard\u0131r. \u0130\u015fte en basit iki tarif. Ne yaz\u0131k ki kesin \u00f6l\u00e7\u00fcler hen\u00fcz yok; ileride yapaca\u011f\u0131m denemelerle bunlar\u0131 daha net h\u00e2le getirebilece\u011fim:\n\n\n\n\n\n\tOtantik m\u1ebb: Vietnam usul\u00fc fermente pirin\u00e7\n\t\t\n\t\t\t\n\t\n\t\tcuiseur \u00e0 riz\t\n\t\n\t\tGeleneksel y\u00f6ntemyap\u0131\u015fkan olmayan pirin\u00e7pirinci pi\u015firmek i\u00e7in supirinci y\u0131kamak i\u00e7in sutemiz cam kavanozH\u0131zl\u0131 y\u00f6ntem1 bir kase fazla pi\u015fmi\u015f yap\u0131\u015fkan olmayan pirin\u00e73 yemek ka\u015f\u0131\u011f\u0131 \u0131l\u0131k su2.5 \u00e7ay ka\u015f\u0131\u011f\u0131 oda s\u0131cakl\u0131\u011f\u0131nda \u015fekersiz yo\u011furttemiz cam kavanoz\t\n\t\n\t\tGeleneksel y\u00f6ntemPi\u015firmeden \u00f6nce pirinci y\u0131kay\u0131n.Pirinci, pirin\u00e7 pi\u015firicide bol suyla iyice yumu\u015fay\u0131p sulu bir k\u0131vam alana kadar uzun s\u00fcre pi\u015firin.Pirinci y\u0131kad\u0131\u011f\u0131n\u0131z suyu yakla\u015f\u0131k 10 dakika kaynat\u0131n.Kaynatt\u0131\u011f\u0131n\u0131z suyu cam kavanoza d\u00f6k\u00fcn.Pirinci ve kaynatt\u0131\u011f\u0131n\u0131z suyu oda s\u0131cakl\u0131\u011f\u0131na gelene kadar so\u011fumaya b\u0131rak\u0131n.Pirinci kavanoza al\u0131n ve tamamen suyun i\u00e7inde kald\u0131\u011f\u0131ndan emin olun.Kavanozu kapat\u0131n (\u00e7ok s\u0131kmay\u0131n).Kavanozu kuru, serin olmak zorunda olmayan ve \u0131\u015f\u0131ktan uzak bir yerde bekletin.M\u1ebb haz\u0131r olana kadar 7 ila 10 g\u00fcn bekleyin.H\u0131zl\u0131 y\u00f6ntemIl\u0131k suyu fazla pi\u015fmi\u015f pirincin \u00fczerine d\u00f6k\u00fcn.Pirinci yo\u011furtla kar\u0131\u015ft\u0131r\u0131n.Kar\u0131\u015f\u0131m\u0131 temiz bir cam kavanoza aktar\u0131n.Kavanozu hava almayacak \u015fekilde kapat\u0131n.Kavanozu, 80\u00b0C su dolu bir kaseye yerle\u015ftirin ve burada bekletin.M\u1ebb haz\u0131r olana kadar 2 ila 3 g\u00fcn bekleyin. 80 dereceyi s\u00fcrekli korumak i\u00e7in f\u0131r\u0131n kullan\u0131rsan\u0131z, \u00fcr\u00fcn 9 saatte haz\u0131r olur.\t\n\t\n\t\tM\u1ebb mat beyaz renkte olmal\u0131d\u0131r.\nEk\u015fimsi bir tada ve yumu\u015fak bir dokuya sahip olmal\u0131d\u0131r.\nM\u1ebb \u00e7ok suluysa ya da alkol kokuyorsa, haz\u0131rl\u0131k tutmam\u0131\u015f demektir.\n\t\n\t\n\t\tVietnamienneriz ferment\u00e9","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144525"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144525\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/8719"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}