Key Parameters
Temperature
25°C
15°C - 30°C
Time
5 days
3 days - 7 days
Equipment
Food-grade containersCheesecloth or filterFermentation weights
Steps
- 1.
Sinamak (Philippines) (Visayas region): Base for spiced vinegar infusion with chili and ginger
- 2.
Palm Wine Chicken (Nigeria) (Niger Delta): Marinade tenderizer utilizing proteolytic enzymes
- 3.
Toddy Pudding (Sri Lanka) (Western Province): Natural leavening agent for steamed jaggery desserts