Kawal
Sudan, Chad. Region and substrate as published. No source consulted here states its fermentation parameters.
Also written Kawal (food).
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Kawal. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Why this is here
Kawal (Arabic: الكول) is food made of fermented leaves used as a meat substitute indigenous to western Sudan, in particular the Kordofan and Darfur provinces, and eastern Chad.
English Wikipedia, Kawal (food), CC BY-SA 4.0.
Fields on this page come from Wikipedia. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.
Name, region and substrate partly from English Wikipedia (CC BY-SA 4.0) and Wikidata (CC0). Neither supplies a number on this site.