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Insects and insect products that are fermented.
5 entries listed here.
| Ferment | Region | Main step | Temperature | Salt | pH |
|---|---|---|---|---|---|
| Chí hǎi (ant-egg paste), historical | Ancient China | 3.3 months | |||
| Fermented silkworm pupae seasoning (modern) | China | 10 days | 32 °C | ||
| Grasshopper garum (Nordic Food Lab) | Denmark | at least 2.3 months | 40 °C | at least 10 % | 4.9 |
| Fermented bee larvae (U Minh) | Vietnam | 3–4 days | |||
| Nam phrik maeng da (giant water bug chilli sauce) | Thailand |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Fermented bee larvae that keep a week normally, or a month refrigerated; given as Tết gifts in Cà Mau.
Also called น้ำพริกแมงดา.
Nam phrik maeng da is a Thai nam phrik (chilli sauce) that includes roasted, pounded giant water bug (maeng da, Lethocerus indicus). Nam phrik sauces often contain a fish or shrimp paste such as kapi, a fermented shrimp paste. The sources we read do not list the ingredients of this one.
Safety: Kapi quality depends on hygiene and salt; a Thai study found Staphylococcus aureus, Bacillus cereus and Clostridium perfringens in some market kapi and proposed 25 % (w/w) salt as a standard. It also says 25 % salt alone cannot make kapi safe without good hygiene and control of temperature and humidity.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
