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Fermentation Atlas

Cambodia

15 ferments from Cambodia, with how each is made.

15 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Longan wineAlcoholic drinks9 days30 °C6 → 3.85
Num banhchok (Cambodian fermented rice noodles)Cereals and bread2–4 h3.8–4.4
Palm wine, Asian regional names (toddy, raa, kallu, tua, tuhak)Alcoholic drinks5 days7.2 → 4.5
Sraa sar (Cambodian rice liquor) and red rice wineAlcoholic drinks2 days30 °C
KapiFish and seafood4–6 months15–30 %
PrahokFish and seafood6–8 months25–30 °C30 %6.2–6.5
Dombea / medombae (Cambodian dried starter)Starters and koji
Mam (Cambodian fermented fish with vegetables)Fish and seafood
PhaakFish and seafood
Phaak / Pha-orkFish and seafood
Sieng (Cambodia, Laos)Soy and legumesat least 7 days
Sra peang (Cambodian highland jar wine)Alcoholic drinks30 days – 2 years
Trey praheumFish and seafood
Tuk treySauces and condimentsup to 2 years
Tung lò mò (tung lamaow)Meat3 days

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