|
Informant number
|
Material to tap water (kg:l)
|
Lime (kg)
|
Fermentation duration (d)
|
Mixing time (min)
|
Stewing time (h)
|
|---|
|
1
|
30:150
|
3
|
2–3 (hot), 3–4 (cool)*
|
10–20
|
3–4
|
|
2
|
50:150
|
5
|
3–4
|
60
|
2–3
|
|
3
|
30:150
|
3
|
2–3
|
60
|
2
|
|
4
|
60:200
|
2.5
|
3–4
|
60
|
5–6
|
|
5
|
40:150
|
1.5
|
2–3
|
60
|
1–2
|
|
6
|
40:150
|
1.5
|
2–3 (hot), 3–4 (cool)
|
60
|
2
|
|
7
|
30:200
|
1.5
|
2–3 (hot), 7–8 (cool)
|
30
|
5–6
|
|
8
|
25:150
|
2
|
2–3
|
60
|
12
|
|
9
|
25:150
|
1
|
2–3
|
60
|
2
|
|
10
|
35:200
|
1.5
|
3–4
|
30
|
2
|
|
11
|
35:200
|
5
|
2–3
|
60
|
12
|
|
12
|
30:200
|
3
|
3–4
|
60
|
2–3
|
|
13
|
30:200
|
3
|
2–3
|
60
|
2–3
|
|
14
|
30:200
|
3
|
3–4
|
60
|
2–3
|
|
15
|
25:150
|
3
|
2–3
|
30
|
5–6
|
|
16
|
30:100
|
1
|
2–3
|
15–20
|
12
|
|
17
|
40:150
|
1.5
|
2–3
|
60
|
2–3
|
|
18
|
35:200
|
3
|
3–4
|
60
|
5–6
|
|
19
|
30:150
|
3
|
2–3
|
60
|
2–3
|
|
20
|
20:150
|
2
|
2–3
|
60
|
2–3
|
|
21
|
30:200
|
3
|
2–3
|
60
|
5–6
|
|
22
|
30:150
|
3
|
3–4
|
30
|
1–2
|
|
23
|
35:200
|
3
|
2–3
|
60
|
2
|
|
24
|
50:250
|
2
|
3
|
30
|
12
|
|
25
|
30:200
|
3
|
2–3
|
30
|
2–3
|
|
26
|
25:150
|
2
|
2–3
|
30
|
2–3
|
|
27
|
25:200
|
3
|
2–3
|
60
|
2–3
|
|
28
|
30:200
|
3
|
2–3
|
60
|
2–3
|
|
29
|
30:200
|
3
|
2–3
|
60
|
2–3
|
|
30
|
25:150
|
2
|
2–3
|
60
|
1–2
|
|
31
|
30:200
|
3
|
2–3
|
60
|
2
|
|
32
|
30:200
|
3
|
2–3
|
60
|
1–2
|
|
33
|
25:150
|
2.5
|
2–3
|
30
|
2–3
|
|
34
|
30:200
|
3
|
2–3
|
30
|
2–3
|
|
35
|
30:200
|
3
|
3–4
|
60
|
5–6
|
|
36
|
25:200
|
3
|
3–4
|
60
|
4–5
|
|
37
|
30:200
|
3
|
2–3
|
60
|
2–3
|
|
38
|
30:200
|
3
|
2–3
|
10–20
|
3–4
|
|
39
|
25:200
|
2.5
|
2–3
|
60
|
2–3
|
|
40
|
30:200
|
3
|
3–4
|
60
|
2–3
|
|
41
|
30:200
|
2.5
|
3–4
|
60
|
3–4
|
|
42
|
30:200
|
3
|
2–3 (hot), 5–6 (cool)
|
60
|
2–3
|
|
43
|
30:200
|
3
|
2–3 (hot), 3–4 (cool)
|
30
|
2–3
|
|
44
|
25:200
|
2.5
|
2–3 (hot), 3–4 (cool)
|
60
|
2–3
|
|
45
|
25:150
|
2
|
2–3 (hot), 3–4 (cool)
|
60
|
2–3
|
|
46
|
30:200
|
3
|
2–3
|
60
|
3–4
|
- *fermentation time required in the hot or cool days
