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Fermentation Atlas

Malaysia

22 ferments from Malaysia, with how each is made.

22 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Bambangan pickle (Kadazan-Dusun fermented wild mango)Fruit7–10 days28 °C4 %4.2 → 3.44
BelacanFish and seafood21 days – 2 monthsat least 15 %7.2–7.8
BuduSauces and condiments3–12 months30–40 °C20–25 %6.7
CincalokFish and seafood3–6 days4 %5.3
DosaCereals and bread
Fermented sambal (sambal fermentasi) and sambal tempoyakSauces and condiments24 h2–2.5 %
Lihing / tapai (Sabah rice wine)Alcoholic drinks28 days3.6–3.8
Malaysian kicap (soy sauce, incl. kicap lemak and kicap cair)Sauces and condiments3 months18–22 %
Montoku (Sabah distilled rice spirit)Alcoholic drinks2–3 months3.6–3.8
Nata de cocoOther8–20 days27–30 °C4.2
PekasamFish and seafood7–30 days28 °C10–30 %4.5–6.1
Pekasam (acid-assisted)Fish and seafood14–28 days10–16 %4.5–6.1
Ragi (ragi tape, Indonesian/Malay starter cake)Starters and koji2–5 days25–30 °C
Sasad (Sabah ragi)Starters and koji14–28 days3.6
Tapai / tape ketan (fermented glutinous rice)Alcoholic drinks7–10 days4
TempoyakFruit28 days18–22 °C2–15 %up to 4.5
White pepper rettingCocoa, coffee and spice10–14 days
Salt-alum jellyfish (boundary, not microbial)Other3–7 days25–27 %
Bahar (Sabah coconut palm wine with rosok bark)Alcoholic drinks12–24 h
Bak kwaMeat
Jeruk (Malay pickled fruit and vegetables)Fruit
Tuak (Borneo rice wine)Alcoholic drinks

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