Kiamoy
Kiamoy. Region and substrate as published. No source consulted here states its fermentation parameters.
Fermentation not stated
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Kiamoy. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
What this page does not claim
No source consulted for this site says that Kiamoy is fermented. It reached this table through a pickle category, and it may well be a vinegar preparation rather than a lactic one. The distinction matters here more than anywhere: a vinegar pickle is preserved by acid that was added to it, and a lactic pickle by acid the food made for itself.
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.