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Fish and seafood from Thailand, Laos, Cambodia
Grey to purple-black crumbly paste; keeps 12-18 months (JIRCAS). Southern Thailand makes shrimp-only, shrimp-and-fish and sweet types. Made in 5 steps over 4.1 months – 6.1 months. The longest step, ferment, takes 4–6 months (JIRCAS 1995). Salt is 15–30 % (JIRCAS 1995). Bacillus amyloliquefaciens, B. licheniformis and Virgibacillus halodenitrificans do most of the fermenting.
| Main step | 4–6 monthsReported[jircas-kapi] | Ferment |
|---|---|---|
| Salt | 15–30 %Reported[jircas-kapi] | Mix shrimp with salt and hold |
| small shrimp: Acetes erythraeus and other Acetes; the mysid Mesopodopsis orientalis |
| sea salt |
| Starter: spontaneous |
Total time across the recorded steps: 4.1 months – 6.1 months
What changes: Salt draws water out of the shrimp over 1-2 days
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
Every number is labelled with how it is known. How this atlas is made
