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Fruit from Thailand
Mature santol is peeled and its flesh is cut from the seeds into a jar pasteurised by boiling, then covered with a strong brine of 2 parts salt to 5 parts water. The flesh is ready overnight; whole fruit is left for 3–5 days and keeps longer. It is eaten as a side dish or candied with palm sugar and chilli.
A short entry: the sources we found record only what is said here about Kra-thorn-dorng itself.
| mature santol (Sandoricum indicum) | |
| salt | |
| water |
Total time across the recorded steps: 3 days – 5 days
What changes: Santol is peeled and the flesh is cut away from the seeds into a clean 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
Mature santol is peeled and its flesh is cut from the seeds into a jar pasteurised by boiling, then covered with a strong brine of 2 parts salt to 5 parts water. The flesh is ready overnight; whole fruit is left for 3–5 days and keeps longer. It is eaten as a side dish or candied with palm sugar and chilli. Made in 3 steps over 3 days – 5 days. The longest step, cover with brine and close, takes 3–5 days (JIRCAS 2026).
| Main step | 3–5 daysReported[jircas] | Cover with brine and close |
|---|
The brine is very strong and the cut flesh is ready overnight, so this is a quick salt pickle; only whole fruit is left for days.
Every number is labelled with how it is known. How this atlas is made
