Kocho
Fermented enset - Ethiopia. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Fermentation time
- three to six weeks
- Starting pH
- 6.7
- Terminal pH
- 3.7
- Vessel
- A pit 0.6 to 1.5 m deep and 1.2 to 2 m wide, lined with banana leaves
Food is left to ferment for three to six weeks, after which time it becomes soft, has a strong odour and a paste-like consistency.
The pH of the fruit within the pit decreases from 6.7 to 3.7 within about four weeks.
The pH of the fruit within the pit decreases from 6.7 to 3.7 within about four weeks.
A family pit may be 0.6 to 1.5 metres deep and 1.2 to 2 metres wide with a capacity of about fifty breadfruits.
How it is made, step by step - 7 steps, each one quoted from FAO Bulletin 134 6.3.2.
Fields on this page come from FAO 134. 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.