How to Salt Brine Fermentation

What You Need to Know

Fish (typically anchovies/mackerel) are layered with 20-30% salt by weight, initiating autolysis via endogenous enzymes (cathepsins, trypsin). Halophilic bacteria (e.g., Tetragenococcus halophilus) later dominate, producing glutamic acid and other umami compounds. The high osmotic pressure inhibits pathogenic microbes.

Creates intensely savory, funky condiments used across cuisines - from Roman garum to Vietnamese dipping sauces. Salt content varies by tradition (15-30% final product). Southeast Asian versions often include lower salt and supplemental fermentation with molds like Aspergillus.

Key Parameters

Steps

1. 1.

   Nuoc cham

2. 2.

   Garum

3. 3.

   Budu

The Science

Primary Reaction

Proteolysis → Amino acids (especially glutamic acid) + peptides

Common Mistakes