Description
Southeast Asian fermentation techniques involve microorganisms to break down sugars and produce lactic acid, resulting in sour or umami flavors.
Technical
Fermentation temperatures can range from 15°C to 40°C and times can vary from a few days to several weeks or months, depending on the type of microorganism and desired outcome. Traditional techniques often use natural starters and equipment.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourUmamiFruityEarthyTangyPungent
Wine Analogy
Similar complexity to natural wine fermentation
Coffee Analogy
Earthy depth like wet-processed Sumatran coffee
Perfume Analogy