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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sambal fermentation is a short‑term lactic acid fermentation of chili paste that imparts a tangy, umami‑rich flavor.
Origin: Indonesian people (centuries) — Indonesia (Java, Bali, Sumatra)
See full technique reference →During fermentation, lactic acid bacteria and yeasts metabolize the sugars present in the chili paste, producing lactic acid, ethanol, and CO₂. The lactic acid lowers the pH to 4.5–5.5, inhibiting spoilage microbes while enhancing flavor. Salt at 2–3 % (w/w) further suppresses undesirable organisms without hindering the beneficial microbes.
Primary Reaction
Carbohydrate fermentation by lactic acid bacteria and yeasts producing lactic acid, ethanol, and CO₂
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