Baku Kitchen! An independent reference of traditional food

Chinbat

Vegetables soured in brine and rice wash, eaten as a sharp side dish

Myanmar Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Burmese households ferment mustard greens, radish and cabbage this way to carry them through the dry season.

Frequently asked questions

What is Chinbat?

Chinbat is a fermented & pickled from Myanmar: vegetables soured in brine and rice wash, eaten as a sharp side dish. Burmese households ferment mustard greens, radish and cabbage this way to carry them through the dry season.

Made with

vegetablesrice

Cooked

fermentedpickled

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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