Fig. 3
From: Fermented foods of Southeast Asia other than soybean- or seafood-based ones
Fermented alcoholic beverages and vinegar in Southeast Asia: A anaerobic fermentation of rice with amylolytic starter culture resulting in tapai and liquid containing alcohol, B extracted liquid alcohol from tapai commercialized as alcoholic beverages in the market, C fermented alcoholic beverages from Laos infused with animals (such as scorpions and cobras), D further aerobic fermentation of alcoholic beverages in wooden containers to make vinegar