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Fermentation Atlas

Philippines

38 ferments from Philippines, with how each is made.

38 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Bagoong alamangFish and seafood28 days14–33 %
Bagoong isda (and monamon, terong, dilis)Fish and seafood2–6 months40 °C22–25 %5.9
Bahalina (aged red-bark tuba)Alcoholic drinksat least 12 months4.4–5
Balao-balaoFish and seafood7–10 days28 °C20 %7.5 → 3.8
Bignay wine (Philippine Antidesma fruit wine)Alcoholic drinks3 months
Burong isdaFish and seafood7–11 days26–29 °C2–10 %up to 4
Burong mangga and dalok (Filipino brined green mango)Fruit3–5 days30 °C3–4 %
Guinamos / ginamosFish and seafood45 days20–25 °C17–20 %
Kesong putiCheese2–7 days0–4 °C2–2.2 %6.2–6.3
Khai-khem (boundary: salt-cured, not fermented)Eggs30 days26 %
Nata de cocoOther8–20 days27–30 °C4.2
Palm wine, Asian regional names (toddy, raa, kallu, tua, tuhak)Alcoholic drinks5 days7.2 → 4.5
Puto (fermented galapong)Cereals and bread24 h20–25 °C
Tapuy (Ifugao rice wine)Alcoholic drinks30 days3–3.7
Tocino (Philippines)Meat7 days – 4 months1.2 %
Agkud (Manobo rice wine)Alcoholic drinks
Agos-osMeat
Bais and kabarawan (Philippine honey wines, extinct)Alcoholic drinks
Basi (Ilocano sugarcane wine)Alcoholic drinksat least 2 months
Bibingka (traditional fermented galapong)Cereals and bread
Bubod (binubudan starter)Starters and koji
Burong kalabiMeat
Burong mustasa (Filipino rice-water fermented mustard greens)Vegetables
Burong talangkaFish and seafood
Intus (Visayan/Mindanao sugarcane wine)Alcoholic drinks
Kaong palm vinegar (sukang kaong, sukang irok)Vinegar2 months – 3 years
Kiamoy and champóy (Filipino-Chinese salted dried plums)Fruit
Kinutil (Visayan palm-wine and egg drink)Alcoholic drinks
Lambanog (distilled coconut toddy)Alcoholic drinks
Longganisa (mostly boundary)Meat
LumlomFish and seafood
Nata de piña (pineapple bacterial-cellulose gel)Fruit7–14 days
Palm / toddy vinegar (incl. Myanmar htan-ye vinegar)Vinegar28–42 days3.9 → 3.09
Pangasi (Visayan/Subanen rice or job's-tears wine)Alcoholic drinks
PatisSauces and condiments
Puto CalasiaoCereals and breadat least 3 days
Sukang Iloko (Ilocos sugarcane vinegar)Vinegar
TinabalFish and seafood

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