Parameters
Temperature
25°C optimal
20°C to 30°C range
Fermentation temperature range
Time
2 weeks
3 days – 6 months
Equipment
Fermentation vesselCheeseclothWeight
Sensory Profile
Aroma ()
UmamiFishySour
Compounds: Trimethylamine, Dimethyl sulfide, Acetic acid
Taste
UmamiSalty
Texture
Paste-likeSavory
Wine Analogy
Similar complexity to aged fish sauce like Vietnamese nuoc mam
Coffee Analogy
Intensity of a dark roast with fishy undertones
Perfume Analogy
Ambergris-like marine funk with sweet base notes
Origin & History
Civilization
Mon people
Era
Traditional
Region
Southeast Asia
Spread Path
Southeast Asian trade routes
Culinary Applications
Nam Prik KapiThailandBase for chili dip with shrimp paste
Kaeng Tai PlaSouthern ThailandFermented fish curry flavor enhancer
Yum Woon SenCentral ThailandGlass noodle salad dressing component