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Fish and seafood from Thailand
Tiny shrimp are tossed with sea salt, drained, sun-dried, then pounded to a sticky paste and packed into jars to ferment for 4 to 6 months. Salt-tolerant bacteria and enzymes turn it into a dark, pungent paste used to season chilli dips and soups.
| Small saltwater or brackish-water shrimp, washed | [jircas-kapi] |
| Sea saltAbout 15–30 % of the shrimp | [jircas-kapi] |
| Starter | spontaneous |
Total time across the recorded steps: 4 months – 6.1 months
What changes: Salt draws water out of the shrimp over 1–2 days
Output: salted shrimp and drained liquid.
Microbes at work in this step
Not documented for this step.
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
Tiny shrimp are tossed with sea salt, drained, sun-dried, then pounded to a sticky paste and packed into jars to ferment for 4 to 6 months. Salt-tolerant bacteria and enzymes turn it into a dark, pungent paste used to season chilli dips and soups. Made in 5 steps over 4 months – 6.1 months. The longest step, ferment and age, takes 4–6 months (JIRCAS 1995). Salt is 15–30 % (JIRCAS 1995). Bacillus and Virgibacillus halodenitrificans do most of the fermenting.
| Main step | 4–6 monthsReported[jircas-kapi] | Ferment and age |
|---|---|---|
| Salt | 15–30 %Reported[jircas-kapi] | Toss shrimp with salt and hold |
| Acidity | pH 6.8–7.6Measured[mahidsanan2026] | Ferment and age |
Kapi is sun-dried before it ferments and has no rice or sugar added, so it ends salty and near neutral (pH 6.76–7.58 in seven Thai products) rather than sour. It is a seasoning, not eaten alone.
Kapi is very salty. Samples from markets and small makers carried Staphylococcus aureus (up to 4.47 log CFU/g), Bacillus cereus and Clostridium perfringens, and histamine of 9.5–39.4 mg/kg; the Thai Community Product Standard allows at most 2.00 log CFU/g S. aureus. The same study found that 25 % (w/w) salt alone does not make kapi safe. Its 25 % sample had the highest total bacterial count, and the authors say hygiene and control of temperature and humidity are needed as well.
Hazards the sources name: Staphylococcus aureus, Bacillus cereus and Clostridium perfringens in wet-market and community kapi; Jeotgalicoccus halotolerans, named by the authors among histamine-producing bacteria.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says the French diplomat Simon de La Loubère, at the Siamese court in 1687, described a sauce of the Siamese that he called Capi. JIRCAS lists it as a home industry in the East and South of Thailand.
