Description
A tangy broth made by simmering fermented locust bean paste in water, yielding a sour, savory soup.
Technical
During fermentation, lactic acid bacteria convert sugars in Parkia biglobosa into lactic acid, lowering the pH and reducing bitterness. The simmering step hydrolyzes tannins and releases polysaccharides, creating a smooth mouthfeel while preserving volatile acids that contribute to the soup’s aroma.
Science
Primary Reaction
Fermentation of locust beans by lactic acid bacteria producing lactic acid and reducing tannins
Sensory Profile
Aroma ()
earthynuttysoursavorycomplexfunkyfermentedumami-richwoodypungent