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Vegetables from Thailand
Khing-dorng is young ginger, peeled and sliced thinly, kept under a boiled and cooled mix of sugar, salt and vinegar for about 7 days until the liquid clears. The flesh turns pinkish yellow and salty, sour and slightly sweet.
| Young ginger rhizomes | Cleaned, peeled and sliced thinly but not right through[jircas] |
| Sugar, salt and vinegar | Mixed and boiled hard, then cooled; the card gives no amounts[jircas] |
Total time across the recorded steps: 5 days – 7 days
What changes: Young ginger is peeled and sliced thinly, not quite through
Slices are cut thinly but not right through, so they hold together.
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
Khing-dorng is young ginger, peeled and sliced thinly, kept under a boiled and cooled mix of sugar, salt and vinegar for about 7 days until the liquid clears. The flesh turns pinkish yellow and salty, sour and slightly sweet. Made in 5 steps over 5 days – 7 days. The longest step, cover the ginger, close the jar and leave until the liquid clears, takes 5–7 days (JIRCAS 2026). Salt is 20.9 % (Pan-Utai W 2024).
| Main step | 5–7 daysReported[jircas][panutai2024] | Cover the ginger, close the jar and leave until the liquid clears |
|---|---|---|
| Salt | 20.9 %Measured[panutai2024] | Finished pickle |
| Acidity | pH up to 4Set[tcps1025][panutai2024] | Finished pickle |
Unlike the brine-and-rice Thai pickles, khing-dorng starts in a sweet vinegar mix, so it is partly acidified from the first day. Market samples are far sweeter and saltier than most Thai vegetable pickles [panutai2024].
Thailand's community standard for pickled ginger requires pH 4 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, and the liquid must show no white film or bubbles from fermentation [tcps1025].
Hazards the sources name: Staphylococcus aureus and Escherichia coli (the pickled-ginger standard sets limits for both).
Every number is labelled with how it is known. How this atlas is made
