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Vegetables from Thailand
Horm-dorng is peeled shallot bulbs kept under a boiled and cooled mix of salt, sugar, vinegar, coconut juice and rice-wash water, in a closed jar in the shade for about 10 days. The bulbs come out sour, salty and slightly sweet.
| Shallot bulbs2 kg | Roots and leaves cut off, outer skin peeled[jircas] |
| Salt2 parts by volume | [jircas] |
| Sugar1 part by volume | The card's ingredient list names palm sugar[jircas] |
| Boiled water4 parts by volume | [jircas] |
| Vinegar1 part by volume | [jircas] |
| Coconut juice2 parts by volume | [jircas] |
| Rice-wash water6 parts by volume | [jircas] |
Total time across the recorded steps: 5 days – 10 days
What changes: Shallot bulbs are trimmed, peeled, washed and packed into a glass jar
Output: peeled bulbs packed in a glass jar.
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
Horm-dorng is peeled shallot bulbs kept under a boiled and cooled mix of salt, sugar, vinegar, coconut juice and rice-wash water, in a closed jar in the shade for about 10 days. The bulbs come out sour, salty and slightly sweet. Made in 5 steps over 5 days – 10 days. The longest step, cover the bulbs, close the jar and ferment in the shade, takes 5–10 days (JIRCAS 2026). Salt is 13.9 % (Pan-Utai W 2024).
| Main step | 5–10 daysReported[jircas][panutai2024] | Cover the bulbs, close the jar and ferment in the shade |
|---|---|---|
| Salt | 13.9 %Measured[panutai2024] | Finished pickle |
| Acidity | pH 3.6Measured[panutai2024] | Finished pickle |
Unlike dton-horm-dorng, which ferments whole green shallots in plain salt brine with rice, horm-dorng uses peeled bulbs under a boiled mix that already holds vinegar and sugar. Market samples are much saltier and sweeter than most Thai vegetable pickles [panutai2024]. A 2020 review of lactic-acid-fermented vegetables lists hom-dong, made from red onion, among Thailand's fermented vegetable products [ashaolu2020].
Market samples were about pH 3.6 with about 14 % salt [panutai2024].
Every number is labelled with how it is known. How this atlas is made
