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Vegetables from Thailand
Sour pickled Cleome; fermenting softens the raw leaf's bitterness (typical). Made in 3 steps over 2 days – 3.1 days. The longest step, ferment in shade, takes 2–3 days (JIRCAS Database of Fermented Foods of Thailan…). Salt is 2–4 % (JIRCAS Database of Fermented Foods of Thailan…). Lactobacillus plantarum and Lactobacillus sp. do most of the fermenting.
| Main step | 2–3 daysReported[jircas] | Ferment in shade |
|---|---|---|
| Salt | 2–4 %Reported[jircas][s1] | Pack with salt and cooked rice, weight under the brine |
| Cleome gynandra leaves and shoots |
| salt |
| cooked rice or rice-washing water |
| Starter: spontaneous |
Total time across the recorded steps: 2 days – 3.1 days
What changes: Spider-plant leaves and shoots wilt in the sun for 1–2 h
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Every number is labelled with how it is known. How this atlas is made
