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Vegetables from Thailand
Look-niang-dorng is the green djenkol bean, cracked out of its brown kernel and soured for 10 days in the shade under a brine of about 10 % salt with a little sugar. The brine turns cloudy, and the beans keep 2 to 3 months. Djenkol beans carry djenkolic acid, which can harm the kidneys.
| Djenkol beans, brown kernels cracked off | [jircas] |
| SaltAbout 10 % of the bean weight | Dissolved in water with a small amount of sugar, enough to cover[jircas] |
| Rice-wash waterOptional | Gives a better aroma but a shorter fermentation and storage life[jircas] |
Total time across the recorded steps: 10 days
What changes: The brown kernels are cracked off and the green beans washed
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
Look-niang-dorng is the green djenkol bean, cracked out of its brown kernel and soured for 10 days in the shade under a brine of about 10 % salt with a little sugar. The brine turns cloudy, and the beans keep 2 to 3 months. Djenkol beans carry djenkolic acid, which can harm the kidneys. Made in 3 steps over 10 days. The longest step, close and ferment in the shade, takes 10 days (JIRCAS 2026). Salt is 10 % (JIRCAS 2026).
| Main step | 10 daysReported[jircas] | Close and ferment in the shade |
|---|---|---|
| Salt | 10 %Reported[jircas] | Cover with salted, lightly sweetened water |
Look-niang-dorng ferments for 10 days and keeps 2 to 3 months, while look-riang-dorng takes 3 to 5 days and keeps 15 to 20 days. The sugar in the brine leaves it slightly sweet.
Djenkol beans hold 0.3–1.3 g of djenkolic acid per 100 g wet weight [bunawan2014]. A clinical review calls djenkolism an uncommon but important cause of acute kidney injury. It says the syndrome is sporadic and does not seem to depend on the quantity eaten or how the beans are prepared, and it proposes crystals of the acid in the urinary system as one mechanism [bunawan2014]. No source we read shows that pickling removes the risk, and none measures djenkolic acid in the pickle. A second review links djenkolism to nitrogen compounds and to crystals of djenkolic acid in the urinary system, which can cause acute kidney failure [john2025].
Every number is labelled with how it is known. How this atlas is made
