[dropcap]At[/dropcap] the end of each month, I often reflect on how fast the month has passed by, and this month is no different. June really did fly by ridiculously fast, didn’t it, and I honestly can’t believe that we’re already half way into the year. Regarding the padaek, which was made in January, this month also marks its 6 month anniversary, which is a milestone, considering that some sources state that padaek can be tasted and used after 6 months of fermentation.
Unfortunately, this is not the case for our humble jar of padaek here at padaekland, for after 6 months of tlc and nurtured fermentation (which included opening the jar and giving it a stir/nudge), has continued to remain static/frozen in time without any obvious signs of change since last month.
Our current cold winter weather probably hasn’t helped much either, but truth be told, to my inexperienced eyes, I believe that the padaek looks good/just fine and safe, and I sense that there’s nothing to worry about, and it’s still doing its magical thing and simply taking its time.
Although, this extended inactivity/hibernation, especially over the last couple of months, has made me consider making another jar of padaek – both as an experiment in a different method/process and also as a comparison to the current padeak. Whilst I’m convinced that there’s nothing to worry about with the existing padaek (even though it’s remained static), I do think that it would be interesting and useful to make another padaek (using a different method) to see if there are any differences in the fermentation process.
I hope to share with you another padaek-making post very soon. Although, making the padaek in summer would probably be wiser considering that warmth is needed for fermentation. But summer is many months away, and I have a problem with waiting, and when an idea is fresh, it’s best to explore it immediately. Anyhow, leave it with me and I’ll get back to you with updates re.((1))
As for now, here’s this month’s photo update of our current #1 padaek. Six months old and has hardly aged a bit. [Sigh].
Please Note: #07 indicates July.
[[1]]For the new padaek, I thought about using a different method/process, including using a different type of fish, not marinating and covering the fish in salt overnight, using a different type of salt, etc.[[1]]
This is a great project, Padaek. I really hope it all turns out well. I’m fascinated by the whole thing!
Thanks very much for your comment Jamie. I appreciate it. Many more updates for padaek #1 coming soon. I hope to post monthly updates for it for another year or so, up to the day it is ready to be tried. Let’s hope nothing bad or dangerous happens between now and then. :)
Best of luck in your project, Padaek! Can’t wait to see how both experiments will turn out :).
Julie
Gourmet Getaways
Thanks very much Julie. Not sure when I’ll make padaek #2 but it will eventually happen. Hopefully, by changing the recipe/methods a little, I’ll achieve some markedly interesting/beneficial results. :)
Sorry you didn’t have more progress last month but it will be interesting to see if the new method makes any difference. Good luck!
Hi Maureen,
Thanks very much for your visit and comment. Yes, it’s a little odd that it hasn’t changed much since the last update, but hopefully, within time, especially when the weather warms up, they’ll be more significant change. Looking forward to making padaek #2 and seeing how it develops. Wishing you a lovely week! :D
This is a really awesome project. I need to snag my mom’s padaek recipe soon. I’m looking forward to reading more about how yours turns out!
Hi Noony,
Thanks very much for your visit and comment. This padaek is a work in progress, and I have no idea where it’s heading or what the final outcome will be like. Your mum’s padaek recipe sounds awesome! This is my first attempt with this recipe, and you’re more than welcome to try/use/customise it as you please. Looking forward to reading more of your highly entertaining posts. Have a fab week! :D
That is so cool. It’s a real labour of love. Keep us updated!
Thanks very much Jem! It’s new territory for me too, and I look forward to seeing something new with every update. Thanks for following. Hopefully, there’ll be something interesting to report with the next update. :)
This is a lovely project! I’ve always wanted to make a starter for my bread as opposed to using yeast but was always too scared to do so!
Hi Olivia,
Thanks for your comment. I’m not too familiar with baking bread and bread starters but I’m thinking about buying a bread maker and making more bread so it’s something I want to look into also. No need to be scared and once you make that first move you’d be surprised what wonders awaits you (I have to remind myself this also). Please try the bread starter and write a post/let me know how you go so I can lean from you. PS – it’s very rewarding to make things from scratch such as sauces, preserves and pickles, etc. Happy munching! :)
Don’t they say that good things come to those who wait? :)
Hi Helen,
Yes, very true – patience is a virtue, and at my age, I still have to remind and pain myself that this is the case. Within reason though. Thanks and best wishes! :)