Skip to main content
Support

Browse by category

All categories
Fermentation Atlas

Eggs

Eggs preserved by fermentation or by alkaline curing.

3 entries listed here.

Compare them

FermentRegionMain stepTemperatureSaltpH
Century egg (boundary: alkaline, chemical)China, also eaten in Taiwan and Southeast Asiaat least 2 months10
Khai-khem (boundary: salt-cured, not fermented)Thailand15–21 days27–29 °C26 %
ZaodanChinaat least 4.6 months5 %9.2 → 5.3

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