Kraft Fish Sauce: Traditional fish sauce production that retains its unique flavor.

The fermentation process for koi fish sauce uses traditional fermentation methods. The fish is fermented with salt in wooden or ceramic vats with controlled temperature and humidity. Fermentation takes at least 12 months, during which time the fish proteins are broken down by natural enzymes. They form amino acids and other flavor compounds. That gives the fish sauce a rich flavor and aroma.

Fermentation of koi fish sauce requires knowledge and experience in controlling the fermentation process. Kraft fish sauce manufacturers have specific recipes and fermentation methods. which is passed down from generation to generation Good fermentation requires constant control and monitoring. This will ensure that the fermentation process takes place efficiently.

After fermentation is complete Kraft fish sauce is filtered and bottled. The filtration process helps keep the fish water clear and clean. Bottles used for filling must be cleaned and disinfected before filling. to prevent contamination

Kraft fish sauce is a product produced with attention to every detail. Every step requires the expertise and experience of the manufacturer. The resulting fish sauce has a unique taste and aroma. Suitable for cooking various types of food. Choosing kraft fish sauce supports the wisdom and culture of food production that has been passed down for a long time.