Thailand

93 ferments from Thailand, with how each is made.

93 entries listed here.

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Ferment	Kind	Main step	Temperature	Salt	pH
Bai tang gao and fa gao (Chinese fermented steamed rice cakes)	Cereals and bread	8 h	32 °C
Buay-dorng (brine-pickled Japanese apricot)	Fruit	30 days		10 %
Budu	Sauces and condiments	3–12 months	30–40 °C	20–25 %	6.7
Dton-horm-dorng (fermented green shallots)	Vegetables	4 days		10 %
Hoi-kraeng-dorng	Fish and seafood	4–5 days
Hoi-ma-laeng-poo-dorng	Fish and seafood	4–5 days		12.5 %
Hoi-siap-dorng	Fish and seafood	2–3 days
Hoi-som	Fish and seafood	3 days		25 %
Hooa-pak-kaat-dorng / chai po (sweet-salted dried radish)	Vegetables	3–4 months		20 %
Horm-dorng (fermented shallot bulbs)	Vegetables	5–10 days		13.9 %	3.6
Ka-lam-plee-dorng (Thai fermented cabbage)	Vegetables	2 days		10 %
Ka-pi-plaa	Fish and seafood	15 days – 4 months	28–30 °C	27.3–37.7 %	5.9–7
Kapi	Fish and seafood	4–6 months		15–30 %	6.8–7.6
Khai-khem (boundary: salt-cured, not fermented)	Eggs	15–21 days	27–29 °C	26 %
Khanom chin (Thai fermented rice noodles)	Cereals and bread	at least 3 days		2 %	3.7
Khanom tan (toddy-palm fruit cake)	Cereals and bread	12 h			5.8 → 5.17
Khem-bak-nat	Fish and seafood	3 months		10–15 %	up to 5.5
Khing-dorng (pickled young ginger)	Vegetables	5–7 days		20.9 %	up to 4
Koei-nam	Fish and seafood	3–7 days		10 %
Kra-tiam-dorng (pickled whole garlic)	Vegetables	30 days			up to 4.5
Longan wine	Alcoholic drinks	9 days	30 °C		6 → 3.85
Loog-pang (Thai starter balls)	Starters and koji	8 days
Look-kra-dorng (brine-pickled perah seeds)	Vegetables	5 days		10 %
Look-niang-dorng (pickled djenkol bean)	Vegetables	10 days		10 %
Look-pling-dorng (pickled bilimbi)	Fruit	5–7 days			up to 3.5
Look-riang-dorng (fermented Parkia sprouts)	Vegetables	3–5 days		10 %	up to 4
Look-tor-dorng (brine-pickled unripe peach)	Fruit	5–7 days		23 %	up to 3.5
Lum-pee-dorng / ra-kam-dorng (brine-pickled salak)	Fruit	3 days			up to 3.5
Ma-dan-dorng (pickled Garcinia schomburgkiana)	Fruit	3–7 days	28–32 °C	7 %	1.7–1.7
Ma-kaam-dorng (brine-pickled tamarind)	Fruit	3 days			up to 3.5
Ma-kaam-pom-dorng (pickled Indian gooseberry)	Fruit	5 days		20 %	up to 3.5
Ma-kork-nam-dorng (pickled makoknam)	Fruit	3–10 days	25–37 °C	10–20 %	3.5–4
Ma-muang-dorng (brine-pickled green mango)	Fruit	14–28 days			up to 3.5
Ma-nao-dorng (brine-pickled lime)	Fruit	15 days			up to 4
Ma-pring-chae-im (brined then syrup-candied plum mango)	Fruit	3–4 days
Ma-yom-dorng (pickled star gooseberry)	Fruit	30 days		10–15 %	up to 3.5
Mam (Isan liver sausage)	Meat	2–3 days			up to 4.6
Miang	Tea leaf	7 days – 12 months	26–30 °C		5 → 4.7
Mungbean starch noodles (sour-liquid starch)	Roots and tubers	27 h – 2.7 days	-10 °C		4.5
Naang	Meat	5–10 days		10 %
Naem	Meat	3–5 days		2–3 %	4.6
Nam pla	Sauces and condiments	5–18 months	30–40 °C	25–33 %	4.8–5.6
Nang-khem	Meat	2–3 days
Nata de coco	Other	8–20 days	27–30 °C		4.2
Nor-mai-dorng (Thai fermented bamboo shoot)	Vegetables	7–30 days		10 %	up to 4
Nước mắm Phú Quốc	Sauces and condiments	12–15 months	27.5 °C	25–28.6 %
Pak sian dong (pickled spider plant)	Vegetables	2–7 days		2–4 %	3.7
Pak-kaat-dorng (Thai pickled mustard greens, two methods)	Vegetables	5–10 days		8–10 %	3.6
Pak-koom-dorng (fermented Crateva shoots)	Vegetables	3 days			up to 4
Pak-naam-dorng (fermented Lasia spinosa)	Vegetables	2–3 days			up to 4
Phak gard dong (pickled mustard green)	Vegetables	3–10 days			4.3–4.6
Pineapple wine (Maui Blanc and Asian pineapple wines)	Alcoholic drinks	6–8 days	22 °C		3.9 → 3.8
Pla chao (khao mak fish)	Fish and seafood	10–20 days		25 %	4–4.5
Pla ra	Fish and seafood	6–12 months		16.7–25 %	4.5–5.7
Plaa-jorm / Koong-jorm	Fish and seafood	3–5 days		5–10 %	up to 4.6
Plaa-mam	Fish and seafood	3–30 days			up to 4.6
Plaa-paeng-daeng	Fish and seafood	4–5 days			up to 4.6
Plaa-som	Fish and seafood	5–7 days		6–11.1 %	6 → 4.5
Plaa-too-khem	Fish and seafood	2–3 months		at least 10 %
Plaa-uan	Fish and seafood	3–15 days
Poo-khem	Fish and seafood	24 h
Poot-sa-dorng (brine-pickled jujube)	Fruit	30 days			up to 3.5
Pu dong (crab pickled in brine or fish sauce)	Fish and seafood	20 min	100 °C	25 %
Sa-mor-dorng (salted Terminalia chebula)	Fruit	3–6 months		40 %	up to 3.5
Sa-tor-dorng (brine-pickled stink-bean seeds)	Vegetables	3–4 days		10 %	up to 4
Sai krok Isan	Meat	2–3 days	30–34 °C		4.4–4.9
Sato (Isan rice wine) and lao hai / ou (jar wine)	Alcoholic drinks	5–10 days	25–35 °C		3.4–3.8
Som fak	Fish and seafood	3–5 days		5 %	4.5
Som-khai-plaa	Fish and seafood	2–3 days		at least 3.5 %	up to 4.6
Som-neua	Meat	3–4 days
Tai-plaa	Fish and seafood	10–20 days		9.1–16.7 %
Tao-huu-yee (Thai fermented tofu)	Soy and legumes	9 months	29–31 °C	10.1–11.3 %	5–5.8
Thai see-iu (sii-íu kǎao, sii-íu dam, sii-íu wǎan)	Sauces and condiments	3–6 months		17–20 %
Thua nao (fresh paste and dried discs)	Soy and legumes	2–3 days	37–42 °C		6.3
Too-rian-prieo (salted durian)	Fruit	7 days		7–8 %
Tooa-li-song-dorng (pickled peanut sprouts)	Vegetables	2–3 days		10 %	up to 4
Tooa-ngork-dorng (pickled mung-bean sprouts)	Vegetables	24 h – 2 days			up to 4
Lam-peuak-dorng (fermented taro leaf stalk)	Vegetables	5 days		2.5 %
Salt-alum jellyfish (boundary, not microbial)	Other	3–7 days		25–27 %
Jing-jang	Fish and seafood	15 days
Kra-thorn-dorng (brine-pickled santol)	Fruit	3–5 days
Look-jan-teyt-dorng (brine-pickled nutmeg fruit)	Fruit	10 days		10 %
Ma-keua-dtor-laer-dorng (dry-salted eggplant)	Vegetables	3 days
Ma-keua-proh-dorng (pickled young Thai eggplant)	Vegetables	2 days
Maeng-ka-proon-dorng	Fish and seafood	3–4 days
Nam phak (Northern Thai fermented Chinese cabbage)	Vegetables	2–3 days
Nam phrik maeng da (giant water bug chilli sauce)	Insects
Nam-poo	Sauces and condiments	24 h
Namtanmao and krachae (Thai fermented palm sap)	Alcoholic drinks
Pak-kaat-dorng-haeng (dried pickled mustard greens)	Vegetables	5–7 days
Som-dteen-wooa	Meat	24 h – 2 days
Sriracha (Si Racha chilli sauce)	Sauces and condiments	7–14 days
Tang-chai (fermented cabbage seasoning)	Vegetables	30 days

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

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