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Goyang is a fermented, lightly acidic vegetable food of the Himalayan Sherpa people of Sikkim state and Darjeeling hills of India, and Nepal. It is prepared during the summer monsoon season when the leaves of the wild plant Cardamine macrophylla Willd., with the local name magane-saag, belonging to the family Brassicaceae are available abundantly for the picking in the surrounding hillside.
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