Description
Lactic acid fermentation of freshwater fish with rice bran creates a pungent, umami-rich condiment fundamental to Isaan cuisine.
Technical
Proteolysis by endogenous enzymes and microbial action (primarily Lactobacillus spp. and halotolerant bacteria) breaks down fish proteins into free amino acids and peptides. Rice bran provides fermentable carbohydrates for lactic acid production while inhibiting undesirable pathogens.
Culinary Significance
Essential for som tam pla ra and other regional dishes, providing depth and salinity where fish sauce is used in central Thai cooking.
Science
Primary Reaction
Proteolysis
Parameters
Temperature
32°C optimal
25°C to 38°C range
Time
4 months
3 weeks – 12 months
Equipment
Earthenware fermentation jarsBanana leaf sealsStone weights