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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Traditional Thai method of preserving fish in a mixture of salt, water, and other ingredients
Origin: Thai people (Centuries-old tradition) — Southeast Asia
See full technique reference →The fermentation process involves the action of microorganisms such as Halobacterium and Halococcus, which break down the proteins and fats in the fish, resulting in a decrease in pH levels from 6.5 to 4.5.
Som Tum (Thailand): Primary seasoning agent
Pad Thai (Thailand): Umami foundation
Nam Prik (Thailand): Flavor enhancer in chili pastes
Primary Reaction
Proteolysis and lipolysis
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Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.