Mandai
Indonesia. Region and substrate as published. No source consulted here states its fermentation parameters.
Also written Mandai (food).
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Mandai. 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
Mandai, also known as Dami, is a fermented food originating from Kalimantan in Indonesia, generally associated with the Banjar people and known as a local specialty of Banjarmasin.
English Wikipedia, Mandai (food), CC BY-SA 4.0.
Same region
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.