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Fruit from Thailand
The flesh of nutmeg fruit is cut into pieces, sliced almost through, and fermented under a 10 % salt solution in the shade for 10 days. It is then soaked overnight in heavy syrup, which makes it sweet and salty; the syrup stage is a sugar cure, not a ferment.
A short entry: the sources we found record only what is said here about Look-jan-teyt-dorng itself.
| nutmeg fruit flesh (Myristica fragrans) | |
| salt | |
| sugar |
Total time across the recorded steps: 10 days
What changes: Nutmeg flesh is cut into pieces and sliced thinly, not quite through
Thin slices left joined give more surface to take up salt and sugar.
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
The flesh of nutmeg fruit is cut into pieces, sliced almost through, and fermented under a 10 % salt solution in the shade for 10 days. It is then soaked overnight in heavy syrup, which makes it sweet and salty; the syrup stage is a sugar cure, not a ferment. Made in 4 steps over 10 days. The longest step, ferment under 10 % brine in the shade, takes 10 days (JIRCAS 2026). Salt is 10 % (JIRCAS 2026).
| Main step | 10 daysReported[jircas] | Ferment under 10 % brine in the shade |
|---|---|---|
| Salt | 10 %Reported[jircas] | Ferment under 10 % brine in the shade |
A brine ferment followed by a sugar soak, so the finished fruit is sweet as well as salty, like Malaysian jeruk.
Every number is labelled with how it is known. How this atlas is made
