Malaysia

23 ferments from Malaysia, with how each is made.

23 entries listed here.

Compare them

Ferment	Kind	Main step	Temperature	Salt	pH
Cincalok	Fish and seafood	up to 18 days		4 %	5.3
Dosa	Cereals and bread	12–14 h	28–32 °C	2–2.5 %
Fermented sambal (sambal fermentasi) and sambal tempoyak	Sauces and condiments	24 h		2–2.5 %
Idli	Cereals and bread	12–15 h	20–30 °C	2 %	5.9–6.3 → 4.2
Lihing / tapai (Sabah rice wine)	Alcoholic drinks	28 days			3.6–3.8
Tapai / tape ketan (fermented glutinous rice)	Alcoholic drinks	7–10 days			4
Tempoyak	Fruit	28 days	18–22 °C	2–15 %	up to 4.5
Budu	Sauces and condiments	3–12 months	30–40 °C	19.4–20.6 %
Pekasam	Fish and seafood	7–30 days	28 °C	10–30 %
Pekasam (acid-assisted)	Fish and seafood	14–28 days		10–16 %	4.5–6.1
Bahar (Sabah coconut palm wine with rosok bark)	Alcoholic drinks	12–24 h
Bak kwa	Meat
Bambangan pickle (Kadazan-Dusun fermented wild mango)	Fruit
Belacan	Fish and seafood			13–25.3 %
Chaoshan xian cai / kiam-chai (Teochew salted mustard)	Vegetables
Jeruk (Malay pickled fruit and vegetables)	Fruit
Kue apem (Indonesian fermented rice cake)	Cereals and bread
Montoku (Sabah distilled rice spirit)	Alcoholic drinks
Ragi (ragi tape, Indonesian/Malay starter cake)	Starters and koji	2–3 days
Salt-alum jellyfish (boundary, not microbial)	Other	20–40 days
Sasad (Sabah ragi)	Starters and koji
Tuak (Borneo rice wine)	Alcoholic drinks
White pepper retting	Cocoa, coffee and spice	7–14 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