Tempoyak

Select fully ripe durian fruit and extract the pulp from the seeds, discarding any fibrous strands. You will need approximately 500 grams of durian pulp for a standard batch.

Place the durian pulp into a clean, dry mixing bowl and add salt at a ratio of approximately 1 teaspoon of salt per 100 grams of pulp. Mix thoroughly to ensure the salt is evenly distributed throughout the pulp.

Transfer the salted durian mixture into a sterilized glass jar or ceramic container, pressing the pulp down firmly to eliminate any air pockets. Leave about 2 centimeters of headspace at the top of the container.

Seal the container tightly with a lid and store it at room temperature, away from direct sunlight. Allow the durian pulp to ferment for a minimum of 3 days, though up to 7 days will produce a more pronounced sour flavor.

Check the tempoyak daily, pressing the pulp back down if it rises toward the lid due to gas produced during fermentation. A slight sour, tangy aroma indicates the fermentation is progressing correctly.

Once the desired level of sourness is achieved, taste the tempoyak and adjust saltiness if needed by stirring in a small additional pinch of salt. Transfer the finished tempoyak to the refrigerator to halt further fermentation.