Mohnyin tjin

Mohnyin Tjin is a cherished Burmese fermented delicacy made from vegetables preserved with rice wine and various seasonings. It is often regarded as Burma’s equivalent to Korean Kimchi or Japanese Takana Tsukemono. This dish has profound significance in Shan culture and is frequently enjoyed alongside traditional Shan meals like meeshay and shan khauk swè.

The term "mohnyin tjin" encompasses a wide array of pickled and fermented vegetables. Although the name translates to "sour mustard green" the classic version predominantly features pickled white radish leaves. Generally referred to as 'a-chin,' this dish can be crafted from a variety of vegetables.

Typically, the primary ingredients in mohnyin tjin include white radish leaves, mustard greens, carrots, leek bulbs, ginger, garlic chives, glutinous rice, rice wine, crushed chilies, spices, and cane sugar. However, there are numerous variations of 'a-chin' that incorporate different ingredients such as baby elephant garlic, white radish stems, cabbage, cauliflower, chili peppers, bean sprouts, unripe mangoes, and bamboo shoots.