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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Khao Poon Cha Khao Niao (Luang Prabang): Provides fermented base for rice noodle soup
Nam Van Cha Khao Niao (Vientiane): Forms alcoholic component in traditional dessert drink
Mok Pa Cha Khao Niao (Southern Laos): Used as wrapping and flavoring agent for steamed fish
Primary Reaction
Lactic acid fermentation
You're reading one of techniques available free. Full library with Gastronome.
Key Variables
You're reading one of techniques available free. Full library with Gastronome.
Over-fermentation
Cause: Excessive yeast or bacterial growth
Fix: Monitor fermentation temperature and time, adjust yeast or bacterial inoculum