Fermented amino acids can be made using a simple process involving fish parts, brown sugar, and Indigenous Microorganisms (IMO). Here's how it's done:
Step-by-Step Guide to Fermenting Amino Acids
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Prepare the Fermentation Vessel: Start by lining your fermentation vessel with about 4 inches of rocks of various sizes. This rock layer ensures proper drainage within the vessel.
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Layer the Ingredients: Layer fish parts and brown sugar into the vessel in a 1:1 ratio. This means for every unit of fish parts, use an equal unit of brown sugar. For example, one cup of fish scraps would be layered with one cup of brown sugar.
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Cover the Final Layer: After layering the fish and sugar, cover the final layer with packed brown sugar. This acts as a sealant.
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Add IMO (Optional): To aid in the decomposition of the fish, add a small amount of Indigenous Microorganisms (IMO) to the final layer of brown sugar. IMO helps to accelerate the fermentation process.
Understanding the Process
- What are the Ingredients?
- Fish Parts: Provide the protein source for amino acid production.
- Brown Sugar: Acts as a carbon source, feeding the microbes and also as a preservative.
- IMO: Indigenous Microorganisms enhance the fermentation process.
- Fermentation: The process involves the breakdown of fish proteins by the microbes, converting them into amino acids.
- Time: Fermentation usually takes some time; allow a few weeks for the process to complete.
Key Points to Consider
- Ratio: Maintaining a 1:1 ratio of fish parts to brown sugar is important for successful fermentation.
- Drainage: The rock layer at the bottom is crucial to prevent the buildup of excess liquid.
- Smell: The fermentation process may produce a strong odor. Do it in an area where the smell is not bothersome.
- Safety: Be sure to use fresh fish parts to reduce risk of contamination and make sure your vessel and surrounding work area is clean.
- IMO: While not required, IMO can significantly speed up the decomposition and fermentation process.
Summary Table
Step | Action | Purpose |
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1 | Line the vessel with rocks. | To facilitate drainage. |
2 | Layer fish parts and brown sugar 1:1. | Provide the base components for fermentation. |
3 | Cover final layer with brown sugar. | Act as a sealant and preservative. |
4 | Add small amount of IMO (optional). | Accelerate decomposition. |
By following these simple steps, you can effectively make fermented amino acids.