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Primary Reaction
Proteolysis and lipolysis
Temperature
20°C optimal
18°C to 22°C range
Maintain stable temperature to prevent over-fermentation
Time
45 days
30 days – 60 days
Equipment
Aroma ()
Compounds: Hydrogen sulfide, Methanethiol, Dimethyl sulfide
Taste
Texture
Wine Analogy
Similar to aged sherry or vin jaune with oxidative notes
Coffee Analogy
Like over-fermented Indonesian coffee with earthy tones
Perfume Analogy
Reminiscent of animalic musk bases in oud fragrances
Civilization
Thai people
Era
Traditional
Region
Southeast Asia
Spread Path
Local trade and cultural exchange
Key Compounds Produced
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Ceramic fermentation crock for sauerkraut, kimchi, lacto-fermentation
Individual cups for perfectly shaped poached eggs
Gentle heat mat — keep ferments at optimal temperature in cold weather
Approachable vegetable fermentation — sauerkraut, kimchi, hot sauce
Airlock lids for anaerobic fermentation
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Ceramic fermentation crock for sauerkraut, kimchi, lacto-fermentation
Individual cups for perfectly shaped poached eggs
Gentle heat mat — keep ferments at optimal temperature in cold weather
Approachable vegetable fermentation — sauerkraut, kimchi, hot sauce
Airlock lids for anaerobic fermentation
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