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Vegetables from Thailand
Look-riang-dorng is the sprouted seed of Parkia timoriana, blanched for a few minutes and soured for 3 to 5 days in the shade under a 10 % salt solution made with coconut water. The liquid turns white as it ferments. Thailand's community product standard requires the finished pickle to be pH 4.0 or below.
| Sprouted sa-riang seeds | Sprouted until the young roots show[jircas][tcps318] |
| Salt dissolved in coconut waterAbout 10 % (w/v) salt | Rice-wash water in some places; enough to cover[jircas] |
Total time across the recorded steps: 3 days – 5 days
What changes: Starting material: Parkia seeds sprouted until their young roots show
The standard defines the product as seeds sprouted until young roots appear, then blanched.
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-riang-dorng is the sprouted seed of Parkia timoriana, blanched for a few minutes and soured for 3 to 5 days in the shade under a 10 % salt solution made with coconut water. The liquid turns white as it ferments. Thailand's community product standard requires the finished pickle to be pH 4.0 or below. Made in 3 steps over 3 days – 5 days. The longest step, cover with salted coconut water, close and ferment in the shade, takes 3–5 days (JIRCAS 1995). Salt is 10 % (JIRCAS 1995). Lactobacillus plantarum and other Lactobacillus species and Candida sp. do most of the fermenting.
| Main step | 3–5 daysReported[jircas] | Cover with salted coconut water, close and ferment in the shade |
|---|---|---|
| Salt | 10 %Reported[jircas] | Cover with salted coconut water, close and ferment in the shade |
| Acidity | pH up to 4Set[tcps318] | Cover with salted coconut water, close and ferment in the shade |
Look-riang-dorng is a pickle of sprouted seeds, made with coconut water or, in some places, rice-wash water. The tree, Parkia timoriana, is called riang in Thailand, and a Thai food-science study notes that its seed can be eaten after germination and dehulling [medhe2022].
Thailand's community standard for pickled Parkia sprouts requires pH 4.0 or below, total microbes no more than 1 × 10^4 per gram, no Staphylococcus aureus in 0.1 g, E. coli below 3 per gram (MPN) and yeasts and moulds no more than 100 per gram. It bans synthetic colours, borax and non-sugar sweeteners.
Hazards the sources name: Staphylococcus aureus; Escherichia coli (the standard sets a limit).
Every number is labelled with how it is known. How this atlas is made
