Thai fermented fish sauce is traditionally produced by allowing fish, rice bran and salt to ferment for at least 6 months in a closed container. It gets its taste and smell by then also fermenting it in roasted rice powder.
Ingredients: Fermented fish sauce (93%) (21% carp , pony fish ) Ground roasted rice, water salt) Sugar, pickled garlic juice (water, garlic, salt, acidity regulator (E260)) Flavor enhancer (E621) Color (E150c) Stabilizer ( E415) No liability is accepted for the information provided. Please check the information on the respective product packaging in individual cases, only these are binding. No liability is accepted for the information provided. Please check the information on the respective product packaging in individual cases, only these are binding.
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