Pon ye gyi
Myanmar. Region and substrate as published. No source consulted here states its fermentation parameters.
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Pon ye gyi. 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
Pon ye gyi (Burmese: ပုန်းရည်ကြီး, Burmese pronunciation: [póʊɴjèd͡ʑí]; also spelt pone yay gyi and pone ye gyi) is a fermented bean paste commonly used as a condiment or marinade in Burmese cuisine, especially in pork and fish dishes.
English Wikipedia, Pon ye gyi, 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.