Goyang is an ethnic, fermented wild plant food of: | Agrigyan

Goyang is a unique traditional fermented vegetable product prepared by the indigenous Rai and Limbu communities of Sikkim and Nepal. It is made from wild Cardamine macrophylla (locally called 'magori') leaves harvested from high-altitude Himalayan forests, withered, tightly pressed into bamboo baskets or pits, and anaerobically fermented by lactic acid bacteria (Lactobacillus and Pediococcus) to serve as a sour soup base.

Option analysis:

• Tamil Nadu: Known for fermented rice foods like koozh.
• Rajasthan: Known for dried ker-sangri and rabadi.
• Sikkim and Nepal: Correct, traditional habitat and culinary culture of goyang preparation.
• Kerala: Known for fermented coconut and rice batters (appam).