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Fermentation Atlas

Southeast Asia

282 ferments from Southeast Asia.

7 entries listed here.

Countries

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FermentKindMain stepTemperatureSaltpH
Century egg (boundary: alkaline, chemical)Eggsat least 2 months10
Cocoa bean fermentationCocoa, coffee and spice7–14 daysup to 65 °C6.5 → 4.5
Douchi (fermented black soybeans)Soy and legumes12 days28–32 °C2 %
Nam paSauces and condiments2–12 months30 °C18 %
PadaekFish and seafood2–12 months30 °C20 %5.7–6.1
Palm wine (base flow)Alcoholic drinks28–35 days4.4 → 3.5
Khao poon (Lao fermented rice noodles)Cereals and bread

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