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Soy and legumes from Bali, Indonesia
Sere or seredele is a Balinese soybean food that SoyInfo Center calls semifermented and usually classes as nonfermented. One SoyInfo history lists "perhaps sereh in Bali" among the relatives of natto, which would make it a Bacillus ferment, but no source read describes how it is made.
A short entry: the sources we found record only what is said here about Sere / seredele itself. Its own sources do not record how it is made, so the steps and scenes below are those of Natto (itohiki natto, whole-bean sticky natto), the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Sere / seredele.
| soybeans |
Total time across the steps of Natto (itohiki natto, whole-bean sticky natto): 2.3 days – 2.7 days
What changes: Water soaks into the beans until they swell and the two halves close up
In an Ibaraki trial, beans soaked under 8 h gave harder natto with thinner threads; at least 8 h was needed for a saleable product. Warm, over-long soaking lets other bacteria grow and sours the beans. Lactobacilli added to cooked beans did not harm the ferment in another trial, so the risk is acid formed during the soak. Output: soaked beans.
Microbes at work in this step
washing removes soil microbes; in warm water lactic acid forms and later stops the natto bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sere or seredele is a Balinese soybean food that SoyInfo Center calls semifermented and usually classes as nonfermented. One SoyInfo history lists "perhaps sereh in Bali" among the relatives of natto, which would make it a Bacillus ferment, but no source read describes how it is made. Bacillus subtilis or B. natto does most of the fermenting.
SoyInfo Center treats sere as semifermented and usually nonfermented, and discusses it under whole dry soybeans (Chapter 23), not with the fermented soyfoods.
Every number is labelled with how it is known. How this atlas is made
