A unique recipe for lacto-fermented durian paste, combining fresh durian flesh with sea salt and optional aromatics. The paste ferments for several days, developing a rich, nutty, and umami flavor, perfect as a spread or condiment.
1. Prepare the Durian: Remove seeds and mash flesh until creamy but slightly chunky. Think mashed avocado meets custard.
2. Salt + Mix: Weigh your durian and calculate 2% salt by weight. Mix thoroughly with garlic and optional sugar or aromatics.
3. Pack & Seal: Spoon into a sterilized glass jar. Press down to remove air pockets. Leave 1-inch headspace. Seal loosely (or use an airlock if you have one).
4. Ferment: Let it sit at room temp (18–22°C) for 3–7 days, depending on your desired funk. Burp the jar daily to release gas. Once it hits your preferred tang and aroma, transfer to the fridge.
5. Age (optional): Leave in fridge for 1–2 weeks to deepen the flavour. It gets richer, nuttier, and more umami with time.
