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Fermentation Atlas

Thailand

61 ferments from Thailand, with how each is made.

61 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Century egg (boundary: alkaline, chemical)Eggs28–42 days10
Khai-khem (boundary: salt-cured, not fermented)Eggs30 days26 %
Khanom chin (Thai fermented rice noodles)Cereals and breadat least 3 days2 %3.7
Khanom tan (toddy-palm fruit cake)Cereals and bread12 h5.8 → 5.17
Longan wineAlcoholic drinks9 days30 °C6 → 3.85
Mungbean starch noodles (sour-liquid starch)Roots and tubers19 h – 2.2 days-10 °C4.5
Nam plaSauces and condiments6–18 months30–40 °C25–33 %4.8–5.6
Nata de cocoOther8–20 days27–30 °C4.2
Nước mắm Phú QuốcSauces and condiments12–15 months27.5 °C25 %
Pla raFish and seafood6 months – 3 years16.7–25 %4.5–5.7
Sai krok IsanMeat2–3 days30–34 °C4.4–4.9
Sato (Isan rice wine) and lao hai / ou (jar wine)Alcoholic drinks5–10 days25–35 °C3.4–3.8
Tai-plaaFish and seafoodup to 12 months9.1–16.7 %5.6
Tao-huu-yee (Thai fermented tofu)Soy and legumes9 months29–31 °C10.1–11.3 %5–5.8
Thua nao (fresh paste and dried discs)Soy and legumes2–3 days37–42 °C6.3
BuduSauces and condiments3–12 months30–40 °C19.4–20.6 %
KapiFish and seafood4–6 months15–30 %
NaemMeat3–5 days2–3 %4.5
Pak sian dong (pickled spider plant)Vegetables2–3 days2–4 %
Pla chao (khao mak fish)Fish and seafood10–20 days25 %
Plaa-somFish and seafood5–7 days30 °C2–11.1 %6 → 4.5
Puning bean paste (Puning soybean sauce, Chaoshan yellow bean paste)Sauces and condiments3–5 months
Som fakFish and seafood3–5 days5 %4.5
Buay-dorng (brine-pickled Japanese apricot)Fruit30 days10 %
Chaoshan xian cai / kiam-chai (Teochew salted mustard)Vegetables
Gong cai (Teochew sweet dried mustard strips)Vegetables
Hoi-kraeng-dorngFish and seafood
Hoi-ma-laeng-poo-dorngFish and seafood
Hoi-siap-dorngFish and seafood
Hoi-somFish and seafood
Jing-jangFish and seafood
Ka-pi-plaaFish and seafood
Khem-bak-natFish and seafood
Koei-namFish and seafood
Loog-pang (Thai starter balls)Starters and koji
Look-riang-dorng (fermented Parkia sprouts)Vegetables3–5 days
Maeng-ka-proon-dorngFish and seafood
Mam (Isan liver sausage)Meat
MiangTea leaf7 days – 12 months
NaangMeat
Nam phak (Northern Thai fermented greens for nam phrik nam phak)Vegetables2–3 days
Nam phrik maeng da (insect plus fermented shrimp paste)Insects
Nam-pooSauces and condiments
Namtanmao and krachae (Thai fermented palm sap)Alcoholic drinks
Nang-khemMeat
Pak kaat dorng haeng (dried pickled mustard greens)Vegetables5–7 days
Phak gard dong (pickled mustard green)Vegetables3–5 days4.3–4.6
Pineapple wine (Maui Blanc and Asian pineapple wines)Alcoholic drinks
Plaa-jorm / Koong-jormFish and seafood
Plaa-mamFish and seafood
Plaa-paeng-daengFish and seafood
Plaa-too-khemFish and seafood
Plaa-uanFish and seafood
Poo-khemFish and seafood
Pu dong / pu kemFish and seafood
Salt-alum jellyfish (boundary, not microbial)Other20–40 days
Som-dteen-wooaMeat
Som-khai-plaaFish and seafood
Som-neuaMeat
Sriracha (Si Racha chilli sauce)Sauces and condiments7–14 days
Too-rian-prieo (sour salted durian, Thai tempoyak)Fruit2 days7–8 %

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