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Fruit from Malaysia
Jeruk is the Malay name for pickled vegetables and fruit, including ginger and papaya, from Malaysia. The one source we read names it in a single line and gives no method.
A short entry: the sources we found record only what is said here about Jeruk itself. Its own sources do not record how it is made, so the steps and scenes below are those of Tempoyak, the closest documented fruit ferment, shown as a guide to the method, not as a record of Jeruk.
| ginger | |
| papaya | |
| other pickled vegetables and fruit |
Total time across the steps of Tempoyak: 31 days – 35 days
What changes: Starting material: creamy durian flesh taken off the seeds
Output: durian flesh.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Jeruk is the Malay name for pickled vegetables and fruit, including ginger and papaya, from Malaysia. The one source we read names it in a single line and gives no method.
Every number is labelled with how it is known. How this atlas is made
