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Vegetables from Thailand
Dton-horm-dorng is fresh shallots covered with a 10 % salt brine and a little cooked rice, then left under a cheesecloth in the shade for about 4 days. The shallots turn yellowish green, salty and sour. It is eaten with nam prik.
| Fresh shallots (dton-horm) | Washed and drained[jircas] |
| Salt solution, 10 % (w/v)enough to cover | [jircas] |
| Cooked ricea small amount | Some places use coconut juice instead[jircas] |
Total time across the recorded steps: 4 days
What changes: Starting material: fresh shallots, washed and drained
Output: clean shallots in a bowl.
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
Dton-horm-dorng is fresh shallots covered with a 10 % salt brine and a little cooked rice, then left under a cheesecloth in the shade for about 4 days. The shallots turn yellowish green, salty and sour. It is eaten with nam prik. Made in 5 steps over 4 days. The longest step, cover with cheesecloth and ferment in the shade, takes 4 days (JIRCAS 2026). Salt is 10 % (JIRCAS 2026). Lactobacillus plantarum, other Lactobacillus sp. and Pediococcus pentosaceus does most of the fermenting.
| Main step | 4 daysReported[jircas] | Cover with cheesecloth and ferment in the shade |
|---|---|---|
| Salt | 10 %Reported[jircas] | Cover with 10 % brine and mix in a little cooked rice |
Unlike horm-dorng, which uses peeled shallot bulbs in a sweetened vinegar mix, dton-horm-dorng uses fresh shallots in plain salt brine with cooked rice and no vinegar. It is quick, ready in about 4 days, and keeps only a week.
Market samples of the closely related pickled scallions were about pH 3.5 [panutai2024]. The pickle is short-lived and keeps only about 7 days [jircas].
Every number is labelled with how it is known. How this atlas is made
Koch Cha Sarn Journal of Science (2020) names ton-hom (spring onion) among the vegetables that Thai-Lao and Thai-Khmer makers in border villages of Surin province pickle, as som phak (Thai-Lao) or chu (Thai-Khmer). Makers in both groups say they inherited the method from their ancestors and passed it to their children.
