Since ancient times, Indonesian residents have used food preservation techniques such as drying, fumigation, and acidies to keep food fresh longer.
Spices such as ginger, turmeric, and lemongrass are often used in preserving traditional Indonesian foods because they have natural antibacterial properties.
Sambal shrimp paste, one of the popular spicy sauce in Indonesia, can last up to several months if stored in an airtight container in the refrigerator.
Salted eggs, made by soaking eggs in a mixture of salt and betel lime, have become popular preservation foods in Indonesia for centuries.
Sweet soy sauce, one of the main spices in Indonesian cuisine, can last up to several months if stored in an airtight container at room temperature.
Tempe, Indonesian specialties made from fermented soybeans, can last up to several weeks if stored in the refrigerator.
Crackers, snacks made from starch and fish or shrimp, can last up to several months if stored in an airtight container at room temperature.
Fried Rice, one of the most popular Indonesian specialties, can last up to several days if stored in the refrigerator.
Rendang meat, typical cuisine from the area of West Sumatra, can last up to several weeks if stored in an airtight container at room temperature.
Vegetables such as chili, onions, and carrots can be preserved by dried or processed into pickles to maintain their freshness longer.
