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Fermentation Atlas

Cambodia

14 ferments from Cambodia, with how each is made.

14 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Dombea / medombae (Cambodian dried starter)Starters and koji7 days
KapiFish and seafood4–6 months15–30 %6.8–7.6
Longan wineAlcoholic drinks9 days30 °C6 → 3.85
Num banhchok (Cambodian fermented rice noodles)Cereals and bread2–4 h3.8–4.4
Palm wine, Asian regional names (toddy, raa, kallu, tua, tuhak)Alcoholic drinks5 days7.2 → 4.5
Pha-ork (Cambodian fish fermented with carbohydrate)Fish and seafood2–5 days28–32 °C9–14 %3.9–6.2
PrahokFish and seafood6–8 months25–32 °C30 %6.2–6.5
Sraa sar (Cambodian rice liquor) and red rice wineAlcoholic drinks2 days30 °C
Mam (Cambodian fermented fish)Fish and seafoodat least 12 months1.9–18.7 %4.5–5.7
Sieng (Cambodia)Soy and legumesat least 7 days
Sra peang (Cambodian highland jar wine)Alcoholic drinks30 days – 2 years
Trey praheumFish and seafood1.8–17 %5.4–7.6
Tuk treySauces and condimentsup to 2 years
Tung lò mò (tung lamaow)Meat3 days

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