What You Need to Know
Proteolysis of shrimp proteins by halophilic bacteria generates free amino acids and nucleotides, while capsaicinoids from chilies undergo oxidative changes.
Foundation for Thai nam prik sauces, providing depth to curries and marinades.
Key Parameters
Temperature
25°C
15°C - 30°C
Time
7 days
3 days - 2 weeks
Equipment
Ceramic containerWeightCheesecloth
Steps
- 1.
Nam prik kapi (Central Thailand): Provides umami backbone balancing chili heat
- 2.
Som tam dressing (Isaan region): Creates savory foundation for sour-spicy profiles
The Science
Primary Reaction
Lactic acid fermentation