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Vegetables from Northern Thailand
Mustard greens are washed, wilted in the sun, cut, kneaded with salt and packed under rice-washing water to sour for about three days. Karen and Shan versions reach about pH 4.3–4.6, led by Weissella or Lactobacillus.
| Mustard greens (Brassica juncea) | [yongsawas2022] |
| Sea salt, kneaded in | [yongsawas2022] |
| Rice-washing water (nam-sao-khaw), to cover | Salt gives sodium and the rice water gives sugar for the bacteria[yongsawas2022] |
| Sugar solution, in FAO's account in place of rice water3 % | [fao134] |
| Starter | spontaneous |
Total time across the recorded steps: 3.5 days – 11 days
What changes: Mustard greens are washed, wilted in the sun and cut small
Output: wilted, cut greens.
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
Mustard greens are washed, wilted in the sun, cut, kneaded with salt and packed under rice-washing water to sour for about three days. Karen and Shan versions reach about pH 4.3–4.6, led by Weissella or Lactobacillus. Made in 4 steps over 3.5 days – 11 days. The longest step, ferment, takes 3–10 days (Yongsawas R 2022). Weissella (W. hellenica), 54.2 % of bacteria in Karen and 65.0 % in Lawa samples and Lactobacillus, 79.1 % in Shan samples do most of the fermenting.
| Main step | 3–10 daysReported[yongsawas2022][fao134][jircas-kaat] | Ferment |
|---|---|---|
| Acidity | pH 4.3–4.6Measured[yongsawas2022] | Ferment |
Phak gard dong ferments for about three days in rice-washing water in the 2022 study. The Lawa blanch and dry the greens and mix in cooked rice instead, and their pickle stays far less acid (pH 5.95 at day 3).
The Lawa style stays at pH 5.95 after 3 days and carried Enterobacteriaceae and Staphylococcus in the 2022 study. Use clean water and greens, and keep the greens under the brine. WHO says C. botulinum does not grow below pH 4.6, so on day 3 the Lawa batches (pH 5.95) were well above that line, the Shan batches (pH 4.63 ± 0.03) were at it, and only the Karen batches (pH 4.33) were below it. Homemade pickled mustard greens are among the foods reported in botulism events in Xinjiang, China.
Hazards the sources name: Enterobacteriaceae, Staphylococcus and Bacillus, notably in Lawa samples.
Every number is labelled with how it is known. How this atlas is made
Yongsawas et al. (2022) name phak-gard-dong, with miang, nam phak and tua nao, among the indigenous fermented foods associated with the Lanna people of northern Thailand, and say fermented vegetables and fermented soybeans are part of the daily diets of all three ethnolinguistic groups they studied (Karen, Shan and Lawa). They sampled Karen and Lawa households and a Shan market in Mae Hong Son. The 1995 book The Traditional Fermented Foods of Thailand, as summarised in the JIRCAS database, already lists the pickle as pak-kaat-dorng.
