Tabals

Tabals are a type of fermented food, primarily originating from Southeast Asia, particularly Indonesia. They are made from various ingredients, with the most common being rice, but also including glutinous rice, cassava, or sago. The fermentation process typically involves a mold culture, often from the genus *Rhizopus*, which is introduced to the cooked starch. This mold breaks down complex carbohydrates into simpler sugars, giving tabals their characteristic sweet and sometimes slightly alcoholic flavor. The fermentation period can vary, but it usually results in a soft, often sticky, texture. Tabals can be consumed in different ways. Some are eaten directly as a snack or dessert, while others are used as a starter culture for further fermentation processes to create other Indonesian dishes like tempeh or tape ketan. The specific preparation and characteristics of tabals can differ significantly depending on the region and the ingredients used. They are a traditional food, often made in home settings and considered a staple in certain culinary traditions. The nutritional profile of tabals is influenced by their base ingredient and the fermentation process, which can increase the bioavailability of certain nutrients.