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Fruit from Thailand
Mature ume (Japanese apricot) are boiled for 5 minutes, cooled in their water and drained, then kept under a boiled and cooled 10 % salt brine in a closed jar in the shade for a month. The fruit turns brown, salty and sour, and the JIRCAS card gives a storage life of 4 months.
| Mature Japanese apricots (buay, Prunus mume) | [jircas] |
| Brine of 10 % w/v salt, boiled, strained and cooled | [jircas] |
Total time across the recorded steps: 30 days
What changes: Ripe ume are boiled for 5 minutes and cooled in their cooking water
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
Mature ume (Japanese apricot) are boiled for 5 minutes, cooled in their water and drained, then kept under a boiled and cooled 10 % salt brine in a closed jar in the shade for a month. The fruit turns brown, salty and sour, and the JIRCAS card gives a storage life of 4 months. Made in 4 steps over 30 days. The longest step, close and ferment in the shade, takes 30 days (JIRCAS 2026). Salt is 10 % (JIRCAS 2026).
| Main step | 30 daysReported[jircas] | Close and ferment in the shade |
|---|---|---|
| Salt | 10 %Reported[jircas] | Drain into a jar and cover with brine |
Buay-dorng is boiled before brining and stays in its brine; it is not sun-dried like umeboshi.
Thailand's community standard for packaged pickled fruit (whole fruit kept in brine or another salted liquid) requires pH 3.5 or below, total microbes at most 1 × 10^4 per gram, no Staphylococcus aureus in 0.1 g, E. coli below 3 per gram (MPN) and yeasts and moulds at most 100 per gram. It bans synthetic colours, borax and non-sugar sweeteners. The JIRCAS card gives no pH or safety test for the home pickle.
Hazards the sources name: Staphylococcus aureus and Escherichia coli (the pickled-fruit standard sets limits for both; the JIRCAS card lists no microbes for this pickle).
Every number is labelled with how it is known. How this atlas is made
Makkhun et al. (2021) write that Thailand's ume trees were brought from Taiwan and Japan and planted in the north, around Chiang Mai and Chiang Rai. The Royal Project selected good varieties and promoted highland planting, and processors in Chiang Rai buy fresh ume to make salted pickled ume and semi-dried ume for sale at home and abroad [makkhun2021].
