Update on Homemade Fish Sauce

I haven’t forgotten about this. Mind you, it has been in the fridge all this time. But the slower fermentation process in the fridge taking too long. So I pulled it out, kept it at room temperature (which is about 34 degrees nowadays) covered in a coffee filter to allow it to breathe. After a few days, water has begun to come up of the mixture. Just a wee bit. And to those who are asking, no, it doesn’t stink in the bad sense. But it really does smell like fish sauce/alamang. Those who don’t like those will think it does stink badly, but really, I am just coming closer to the actual thing I am making.

That murky gook at the bottom gets to be used too, don't worry.
That murky gook at the bottom gets to be used too, don’t worry.

With the very small amount of liquid in the mix, I am not sure how I will even be able to distinguish the real flavor when cooking with it. Well. Let’s see. I am planning to separate it once there is a respectable (substantial) amount of fish sauce floating atop of the mixture.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s