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Fermentation Atlas

Singapore

10 ferments from Singapore, with how each is made.

10 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
CincalokFish and seafoodup to 18 days4 %5.3
DosaCereals and bread12–14 h28–32 °C2–2.5 %
IdliCereals and bread12–15 h20–30 °C2 %5.9–6.3 → 4.2
Tapai / tape ketan (fermented glutinous rice)Alcoholic drinks7–10 days4
Bak kwaMeat
BelacanFish and seafood13–25.3 %
Chaoshan xian cai / kiam-chai (Teochew salted mustard)Vegetables
Jeruk (Malay pickled fruit and vegetables)Fruit
Precision-fermented bovine lactoferrinOther
Precision-fermented food proteins (industrial category)Other

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