Description
Anaerobic fermentation of shrimp with herbs in bamboo produces intensely savory, umami-rich pastes.
Technical
Halophilic bacteria (e.g., Tetragenococcus halophilus) break down shrimp proteins into glutamates and nucleotides while herbs (galangal, lemongrass) contribute antimicrobial phenolics that shape microbial succession.
Culinary Significance
Forms the base for nam prik dips where its funky depth balances fresh chilies and lime.
Science
Primary Reaction
Proteolysis
Parameters
Temperature
20°C optimal
15°C to 30°C range
Temperature range for optimal microbial growth
Time
10 days
7 days – 14 days
Equipment
Bamboo tubesCheeseclothWeight