How to Make Krill paste
Krill paste is a concentrated ocean umami condiment made from fermented Antarctic krill. It delivers intense marine flavor in a spreadable, deeply savory form.
Category: Pastes & Sauces · Method: Specialty Bacterial · Time: 3-12mo · Difficulty: 3/5 · Yield: varies · Temp: 20-30°C
History
Krill fermentation draws from traditional Asian shrimp paste techniques. As krill became commercially available, innovative fermenters applied ancient methods to this abundant crustacean.
Ingredients
- 2 lbs Fresh or frozen krill — Cleaned
- 1/2 lb Sea salt — 25% by weight
Equipment
- Food processor
- Fermentation crock
- Weight
- Cheesecloth
- Jars
Instructions
Grind krill
Process krill into a coarse paste.
Time: 10 min
Mix with salt
Combine thoroughly with sea salt.
Time: 10 min
Pack and weight
Pack into crock, weight down, cover.
Time: 10 min
Ferment
Ferment 3-12 months, stirring monthly.
Time: 3-12 months
Jar
Transfer to jars when desired flavor is reached.
Time: 15 min
Fermentation Timeline
- Month 1-2: Start — Krill breaks down, liquid forms.
- Month 3-6: Development — Umami intensifies.
- Month 6-12: Mature — Deep ocean flavor.
Signs of Success & Spoilage
Good signs
- Pink-brown color
- Ocean aroma
- Smooth paste
- No rancidity
Warning signs
- Foul odor
- Mold
- Green color
- Putrid smell
Troubleshooting
- Rancid smell
- Cause: Insufficient salt Solution: Add more salt, keep anaerobic.
Storage
Refrigerate Keeps 1-2 years. Use small amounts - very concentrated.
Health Benefits
- Omega-3s
- Astaxanthin
- Protein
- Minerals
- Umami compounds
Serving Suggestions
- Stir-fry base
- Seafood seasoning
- Rice enhancer
- Soup depth
- Marinade
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