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Vegetables from Thailand
Ka-lam-plee-dorng is cabbage cut in halves or large pieces and covered with a 10 % brine in a closed jar, then left in a sunny place for about 2 days. The cabbage turns greenish yellow. It keeps only about a week and is eaten with nam prik.
| Cabbage | Cut in half or to the size wanted, washed and drained[jircas] |
| Brine, 10 %enough to cover | [jircas] |
| Cooked rice, or a little sugar and vinegar | The card's ingredient list now names salt, cooked rice and water and notes that sugar and vinegar were deleted; its method text still names sugar and vinegar[jircas] |
Total time across the recorded steps: 2 days
What changes: Cabbage is cut in halves, washed, drained and packed into a jar
Output: cabbage halves packed in a 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
Ka-lam-plee-dorng is cabbage cut in halves or large pieces and covered with a 10 % brine in a closed jar, then left in a sunny place for about 2 days. The cabbage turns greenish yellow. It keeps only about a week and is eaten with nam prik. Made in 4 steps over 2 days. The longest step, close the jar and ferment in a sunny place, takes 2 days (JIRCAS 2026). Salt is 10 % (JIRCAS 2026). Lactobacillus plantarum does most of the fermenting.
| Main step | 2 daysReported[jircas] | Close the jar and ferment in a sunny place |
|---|---|---|
| Salt | 10 %Reported[jircas] | Cover with 10 % brine |
Unlike sauerkraut, the cabbage is not shredded but left in halves or large pieces under a strong 10 % brine, and it is ready in 2 days. Thailand's community standard for pickled cabbage (มผช.1168/2549) covers only finely shredded, salt-packed cabbage, so its limits are not applied to this pickle [tcps1168]. A 2020 review of lactic-acid-fermented foods lists Thai pickled vegetables as a fermented cabbage product of Thailand [ashaolu2020].
The JIRCAS card gives a 10 % brine in a closed jar and a keeping time of only about 7 days [jircas].
Every number is labelled with how it is known. How this atlas is made
