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Vegetables from Thailand
Chai po is white radish kneaded with salt, salted again at about 20 % of its weight, sun-dried, pressed in a cloth bag for 3 days and dried in the sun until brown. It is then coated with palm-sugar syrup and dried again. This is a salt and drying cure rather than a sour lactic ferment, and the community standard fixes it at no less than 8 % salt.
| Chinese white radishTo taste | Washed, kneaded with a little coarse salt and left overnight[jircas] |
| Fine saltAbout 20 % of the radish weight | Added the next morning and kneaded in[jircas] |
| Palm sugar | Dissolved in cold boiled water for the coating; the card gives no amount[jircas] |
| Starter | none (salt and sun cure) |
Total time across the recorded steps: 3.1 months – 4.1 months
What changes: Radishes are kneaded with a little coarse salt until soft and left overnight
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
Chai po is white radish kneaded with salt, salted again at about 20 % of its weight, sun-dried, pressed in a cloth bag for 3 days and dried in the sun until brown. It is then coated with palm-sugar syrup and dried again. This is a salt and drying cure rather than a sour lactic ferment, and the community standard fixes it at no less than 8 % salt. Made in 6 steps over 3.1 months – 4.1 months. The longest step, keep, takes 3–4 months (JIRCAS 2026). Salt is 20 % (JIRCAS 2026).
| Main step | 3–4 monthsReported[jircas] | Keep |
|---|---|---|
| Salt | 20 %Reported[jircas] | Knead in fine salt and sun-dry for a day |
Unlike the sour Thai brine pickles, chai po is cured by heavy salt, pressing and sun-drying, then sweetened with palm sugar. Its community standard sets a minimum salt level instead of a pH limit.
Thailand's community standard for flavoured salted radish requires at least 8 % salt, moisture at most 60 % for dry packs, total microbes at most 5 × 10^3 per gram, no Staphylococcus aureus in 0.1 g, no Salmonella in 25 g and yeasts and moulds at most 100 per gram. It bans borax and synthetic colours, and caps benzoic and sorbic acid at 1,000 mg/kg in total [tcps137].
Hazards the sources name: Staphylococcus aureus and Salmonella (the flavoured-salted-radish standard sets limits for both).
Every number is labelled with how it is known. How this atlas is made
Suthon Sukphisit wrote in the Bangkok Post in 2016 that it is not known exactly when or how the Chinese radish reached Thailand, and that it was probably brought by Chinese immigrants; he lists hua chai po among the forms in which Thais eat it, made by salting and drying [bangkokpost2016].
