[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]]