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Ethnic Fermented Foods and Beverages of Thailand

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Ethnic Fermented Foods and Alcoholic Beverages of Asia

Abstract

The Kingdom of Thailand, located in the Southeast Asian region, has her own cultural foods. Thai food is especially recognized as healthy food because it contains various kinds of spices and herbs that resulted in the unique aroma and taste. Besides that, Thailand has different ways of consuming food depending on the region or areas. Thailand also has many varieties of traditional fermented foods and beverages with different purposes. Nampla (fish sauce) is the most popular sauce in Thailand; almost every household uses it as a condiment or seasoning for cooking. Nampla can be traditionally produced by using small pelagic fish mixed with solar salt and aged for 8–18 months. Fish sauce is clear liquid with a reddish-brown color, is salty, and has a unique flavor with 23 % salt content. Another traditional product is Sato (rice wine) which is popular in the northeastern area especially for farmers. The main raw materials of Sato are Loogpaeng (Thai traditional fermentation starter), glutinous rice, and water. After fermentation for 2 weeks, the obtained Sato will have an alcohol content of about 7–10 %. Loogpaeng is used as Sato starter and consists of flour, selected herbs, and natural microorganisms such as fungus, bacteria, and yeast. Since it is produced in the household through a non-aseptic technique, therefore the quality of Loogpaeng is not uniform and results in the nonconsistent quality of Sato.

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Authors and Affiliations

  1. Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Chatuchak, Bangkok, 10900, Thailand

    Werasit Sanpamongkolchai

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  1. Werasit Sanpamongkolchai
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Correspondence to Werasit Sanpamongkolchai .

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Editors and Affiliations

  1. Department of Microbiology School of Life Sciences, Sikkim University, Gangtok, Sikkim, India

    Jyoti Prakash Tamang

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Sanpamongkolchai, W. (2016). Ethnic Fermented Foods and Beverages of Thailand. In: Tamang, J. (eds) Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer, New Delhi. https://doi.org/10.1007/978-81-322-2800-4_7

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