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Fermentation Atlas

Southeast Asia

253 ferments from Southeast Asia.

6 entries listed here.

Countries

Compare them

FermentKindMain stepTemperatureSaltpH
Cocoa bean fermentationCocoa, coffee and spice7–14 daysup to 65 °C6.5 → 4.7
Douchi (fermented black soybeans)Soy and legumes12 days28–32 °C2 %
Bai tang gao and fa gao (Chinese fermented steamed rice cakes)Cereals and bread8 h32 °C
Palm wine (base flow)Alcoholic drinks28–42 days5.5 → 3.93
Lactic-fermented cassava leaves (experimental and feed)Vegetables
Taiwanese chhài-pó͘ and aged lao cai poVegetables10–30 years

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made