Description
A traditional Southeast Asian technique using fermented rice water to create a naturally effervescent foam.
Technical
Lactic acid bacteria (LAB) and wild yeasts ferment rice starch, producing CO₂ and organic acids, resulting in effervescence and tangy flavor.
Culinary Significance
Used as a leavening agent and flavor enhancer in beverages and desserts.
Science
Primary Reaction
lactic acid fermentation
Parameters
Temperature
28°C optimal
22°C to 32°C range
Time
72 hours
48 hours – 120 hours
Equipment
cheeseclothceramic vesselwooden spoon