Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A traditional Kerala fish pickle produced by lactic acid fermentation of anchovies in a high‑salt brine.
Origin: Malayali (Kerala) people (Traditional (centuries‑old)) — Kerala, South India
See full technique reference →During 2–4 weeks at 20–25 °C, salt (12–15 % w/w) suppresses spoilage microbes while Lactobacillus spp. convert sugars to lactic acid, dropping pH to ~4.5. Concurrent proteolysis by Bacillus subtilis and mesophilic bacteria releases flavor‑active peptides and volatile aldehydes, esters, and acids that define the pickle’s aroma and taste.
Primary Reaction
Lactic acid fermentation of fish proteins and sugars
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.