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Fermentation Atlas

Indonesia

47 ferments from Indonesia, with how each is made.

47 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
CincalokFish and seafoodup to 18 days4 %5.3
DangkeCheese2 days6.2–6.8
Fermented sambal (sambal fermentasi) and sambal tempoyakSauces and condiments24 h2–2.5 %
Kecap manis (Indonesian sweet soy sauce)Sauces and condiments14 days – 3.9 months58 °C20 %
Nata de cocoOther8–20 days27–30 °C4.2
Tapai / tape ketan (fermented glutinous rice)Alcoholic drinks7–10 days4
Tauco (Indonesian fermented soybean paste)Sauces and condiments25 days – 3.3 months9.5–20 %
Tempeh (tempe kedelai, traditional leaf-wrapped)Soy and legumes24–44 h20–30 °C4–4.5
TempoyakFruit28 days18–22 °C2–15 %up to 4.5
BekasamFish and seafood4–42 days5.7–20 %
Dadiah / dadihFermented milk2–3 days25–28 °C5.9
PekasamFish and seafood7–30 days28 °C10–30 %
BakasangFish and seafood
Bibingka (traditional fermented galapong)Cereals and bread
Brem (Balinese rice wine; also brem cake)Alcoholic drinks15 days – 6 months
Coconut toddy of the Pacific atolls (karewe, kaleve, demangi, segero)Alcoholic drinks
Dali ni horboCheese10 min
Gatot and growol (Java fermented cassava)Roots and tubers
InasuaFish and seafood
Jambal rotiFish and seafood
Kaong palm vinegar (sukang kaong, sukang irok)Vinegar2 months – 3 years
Kecap Majalengka (West Javanese small-factory sweet soy sauce)Sauces and condiments
Kue apem (Indonesian fermented rice cake)Cereals and bread
Mendol (Malang fritter of over-ripe tempeh)Soy and legumes2–3 days
MOCAF (modified cassava flour)Roots and tubers
Ni'owuruMeat
Non-soy legume tempe (benguk, koro, lamtoro, kecipir, gude, kacang hijau, kara)Soy and legumes24 h – 2 days
Oncom hitam (black oncom)Other24 h – 2 days30 °C
Oncom merah (red/orange oncom)Other24 h – 2 days25–30 °C
Oyek (dried growol)Roots and tubers
Pangasi / bulak (Dayak Agabag cassava jar wine)Alcoholic drinks21–28 days
PedahFish and seafood2–3 months25 %
Pekasam ale-aleFish and seafood40 %
Ragi (ragi tape, Indonesian/Malay starter cake)Starters and koji2–3 days
RusipFish and seafoodup to 14 days17–30 %5–6.1
Sayur asinVegetables
Sere / seredele (Bali)Soy and legumes
Tempe bongkrek (coconut-press-cake tempeh) — bannedOther24 h – 2 days
Tempe gembus (okara tempeh)Soy and legumes24 h – 2 days
TerasiFish and seafood7 days23 %
Tuak (Batak sugar-palm wine with raru bark)Alcoholic drinks
Tuak (Borneo rice wine)Alcoholic drinks
Upcycled ferments (okara tempeh, spent-grain koji and tempeh, whey drinks)Soy and legumes24 h – 2 days30 °C
UrutanMeat3–7 days
Vanilla curingCocoa, coffee and spice
WadiFish and seafood
White pepper rettingCocoa, coffee and spice7–14 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