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Fish and seafood from Thailand
Sweet-sour-salty fish; mould-fermented rice gives sugar and alcohol; keeps 2-3 months (JIRCAS). Made in 3 steps over 12 days – 22 days. The longest step, ferment in jars, takes 10–20 days (JIRCAS 1995). Salt is 25 % (JIRCAS 1995). Pediococcus halophilus and Bacillus, Micrococcus, Staphylococcus do most of the fermenting.
| Main step | 10–20 daysReported[jircas-plachao] | Ferment in jars |
|---|---|---|
| Salt | 25 %Reported[jircas-plachao] | Salt fish, then wash |
| freshwater fish |
| salt |
| khao mak (sweet fermented glutinous rice made with loog-pang starter) or ang-kak |
| Starter: other: loog-pang (mixed mould-yeast cake) via khao mak |
Total time across the recorded steps: 12 days – 22 days
What changes: Salt draws water out for 2 days, then the fish is washed
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
