Mohnyin tjin

Mohnyin Tjin Seller at Taunggyi, May 2010
Place of origin	Burma
Associatedcuisine	Burmese cuisine
Main ingredients	vegetables rice wine various seasonings
Similar dishes	Kimchi,Chinese pickles

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Mohnyin Tjin, (မုန်ညင်းချဉ်[mòʊɰ̃ɲɪ́ɰ̃dʑɪ̀ɰ̃]; alsoMon Nyin Jin,Mohn-hnyin Gyin) is a popularBurmese cuisinefermented food dish of vegetables preserved inrice wine and various seasonings. It is similar to KoreanKimchi and Japanese TakanaTsukemono. Mohnyin Tjin is popularly associated with theShan and is a ubiquitous condiment for Shan dishes such asmeeshay andshan khauk swè.

Mohnnyin tjin is refers to a wide number of pickled and fermented vegetables. The name means "sourmustard green" and pickled whiteradish leaves are also used in the most common version.

Generically 'a-chin' (pickle) can be made from almost any vegetable.

The most common form of mohnyin tjin is actually a mix of mainly whiteradish leaves, withmustard greens, carrots, leek bulbs, ginger andgarlic chives. These vegetables are pickled in glutinous rice, rice wine, fresh crushed chillis, spices and cane sugar.

The variety is achieved by substituting the vegetables. Other popular 'a-chin' are made with babyelephant garlic, whiteradish stems,garlic chives,cabbage,cauliflower,chili pepper,bean sprouts, unripemangoes andbamboo shoots.

• Kimchi – Korean side dish of fermented vegetables
• Chinese pickles – Vegetables or fruits that have been fermented by pickling with salt and brine

• Shan Pickle - EatingAsia recipe

• Burmese cuisine
• Pickles
• Plant-based fermented foods

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• Short description is different from Wikidata
• Articles containing Burmese-language text
• Pages with Burmese IPA