[dropcap]Time[/dropcap] is always on the run – please slow down. I can’t believe how first time flies and it only seems like a couple of weeks ago that I attempted to make padaek for the first time and posted about it here on the 5th of January. To be precise, it has been 38 days since that date, and the padaek has been resting and fermenting safely, mostly undisturbed in a cool kitchen cupboard since then.
Time has passed frighteningly quick and I’ve inspected the padaek only occasionally and have never opened the jar (since resealing it the second time at least). Surprisingly and to my content, during this time, my kitchen and home has not smelt like padaek or fishy at all – not that I’m aware of at least, or unless my sense of smell has simply become accustomed to it? Anyhow, no complaints so far – which is comforting to hear.
Today, the padaek continues to look good and promising – I believe. It is slowly yet surely starting to look more like padaek/padaek sauce. In the above photo, notice the small amount of liquid/sauce that has formed on the surface of the mixture? Also, notice how the rice bran and Himalayan pink rock salt mix has settled down quite neatly and gently, forming a pretty sedimentary pattern/effect? Looks a bit like an ant farm without the ants, or those bottled coloured sand art.
Anyway, as a visual comparison to Ting’s 1 month padaek photo at Playing with Food, my padaek has not created as much liquid/sauce and the fish mix in my jar does not appear to have shrunk/reduced as much as her example either. I can only hope that my padaek is simply taking its sweet ol’ time in the fermentation process and more liquid/sauce will eventually develop, and the fish mix will reduce/shrink more also. Only time will tell.
I’ve recently received invaluable advice from Food from Northern Laos about my padaek as I’ve inquired, and I have both good and bad news to share. The good news is that the gluey consistency of the rice bran mix that I was concerned about is fine, so that’s a relief to know. The bad news is that there is potentially too much air at the top of the jar and that it should be minimized as much as possible.
I’ve been suggested to transfer the padaek mix to a smaller pot, preferably with dark sides such as a crockery jar. However, I am worried about opening the jar and transferring the padaek to another storage jar/pot now, in case it disturbs/interferes with the fermentation process. Perhaps, I should just leave it alone for the interim and wait and see what it is like in another month’s time?
Anyhow, as promised, here are the photo updates of the padaek in its current jar and state, taken today – 38 days since making it. I hope the padaek mix continues to ferment properly/successfully without any hiccups. I will post another photo update in about another month’s time. It’s still a long wait until I can sample the padaek at 6 months-1 year’s time, and I’m looking forward to the day, although a part of me also wishes that time does not pass by too quickly. Can one ever be content? 1
Until next time, hope all is well for you. Wishing you an awesome day/night on Valentine’s day, too, however you celebrate/enjoy it. Peace and love.
Notes:
- By the way, I’ve recently read online about home-made pineapple-infused padaek. What a wonderful idea/creation! I can only dream how divinely delicious it would taste and smell like. The flavour possibilities of padaek is quite limitless. ↩
Fascinating read! Fermentation is an art, and I’ve never been bold enough to try it with something as pungent as fish. Seems very rewarding, though… looking forward to the updates.
Hi Irina, Thanks for your comment. Fermentation is a new art to me too and I love it so far. This is a traditional Lao ingredient and recipe and home made goods always tastes more awesome than store bought, I think. I just discovered this site and book which sounds like a perfect intro to fermentation (http://www.wildfermentation.com). Have a great day!
What an intriguing concoction. I’ve had to go to past posts to learn more about this and I can only imagine the flavours in that jar.
Thanks Maureen, The flavour and aroma of padaek is intense and pungent, but when the right amount is used in Lao cooking, it truly enhances it, giving the dish an incredible distinctive flavour and character. It’s a wonderful ingredient and essential in Lao cooking. Best wishes!
It would be neat to see a time lapse photos of Padaek fermenting, but 6 months to a year would be too much to tackle. :)
Hi Nye, That’s such a great idea, thank you. Perhaps, I’ll take an update photo of the padaek every month for 6 months or 1 year and then make a gif animation out of them. Now I’m even more excited about the padaek countdown. Have a great day!
Fascinating and inspiring to see your work-of-culinary-art in progress. I love watching this, and am working up the courage to start my own supply. Thankful for your patience in doing this and your excellent communication of the process in photos and words.
Hi nanciesrealthai, Thanks very much for your kind comment. I am most grateful! Making padaek for the first time is both a learning curve and a test on my patience. I’m enjoying observing the progress of the padaek so it’s a pleasure to share it with you. You should certainly give making padaek a go. Although I don’t have a copy, you might be interested in the book “The Art of Fermentation” at http://www.wildfermentation.com. Good luck with it and have fun!