Another month has past and it’s time for another padaek update. To make things easier, from today forward – all future padaek updates will be made on the 5th of each month (because the padaek was first bottled on the 5th of January which you can read here).
I have decided to start marking the surface level of the padaek mixture (this month with 03 indicating March) to observe how much/quickly the fermentation process is working. Visually, I think the padaek mixture has reduced only a tiny bit since the last update (perhaps only a few millimeters?). There is no pungent or bad smell coming from the jar (which is good), although I’ve not yet opened the lid in which case the situation may be different.
Besides the slight reduction in the padaek mixture, I think the overall colour of the fish/rice bran/salt mix might also have changed colour, and it now looks a little paler than before.
After 2 months, my padaek still has not reduced as much as Ting’s 1 month padaek example here. I’m not sure why, but I think it might possibly be because the fish that we used are a different type/size, giving slightly different results/length of time for the fish to “break down”? 1
I haven’t yet transferred the padaek mixture into a new smaller pot or crockery jar as advised by Food from Northern Laos. It is still in its original recycled 2 kg olive glass jar and the lid has remained tightly sealed. I think I will just leave the padaek in its current jar to do its job undisturbed. I’m not being unappreciative of wise advice; it’s just that I’m worried I might disturb and contaminate the padaek if I open the jar and transfer it to a new jar/pot. I hope my theory doesn’t backfire on me.
Besides that – there’s nothing else to report. Hope all is well with you all. Have a great day! Over and out.
Notes:
- Also, I used rice bran and rested the fish with the salt overnight before mixing in the rice bran and bottling it, whereas Ting used wheat bran and I don’t think she rested her mixture overnight before bottling. Just goes to show that there are different ways to make padaek sauce. ↩
Really interesting! Looking forward to next month’s progress report!
Thanks kitchenriffs! It will be interesting to see how much it changes by next month. Please check back on the 5th for the next update – that time will come sooner than we think. Thank you for your comment. Have a great day! :)
Like fine wine!
Hi lady0fdarkness! Thank you for your visit and comment. True – just like fine wine, it only get’s better with age, and you only need a small amount to taste its effect, although the aroma of padaek could be more intoxicating. :) Have a great day!
intoxicatingly good! ;)
Lol – I believe so too. :)
Interesting that there’s no change. I’m not a very patient person but I’d be so curious to see its progress.
Hi Lorraine! Yes, it’s a little strange that it’s not changing/breaking down/fermenting as quickly as Ting’s example but hopefully, it’s just taking its natural time. I’ll post an update next Saturday – please visit again! :)