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Fruit from Thailand
Look-tor-dorng is unripe local peach soured in a strong 23 % salt brine. The fruit is packed in a jar, covered with brine, held down with a bag of the same brine and left closed in the shade for 5 to 7 days. It may then be soaked in syrup and sun-dried.
| Unripe peaches (local variety) | Washed and drained[jircas] |
| Salt brine23 % solution | Enough to cover the fruit, plus a plastic bag of the same brine as a weight[jircas] |
| Heavy syrup, 40 % BrixOptional | For the sweet version[jircas] |
Total time across the recorded steps: 6 days – 9 days
What changes: Starting material: unripe peaches, washed and packed in a 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
Look-tor-dorng is unripe local peach soured in a strong 23 % salt brine. The fruit is packed in a jar, covered with brine, held down with a bag of the same brine and left closed in the shade for 5 to 7 days. It may then be soaked in syrup and sun-dried. Made in 4 steps over 6 days – 9 days. The longest step, close and ferment in the shade, takes 5–7 days (JIRCAS 2026). Salt is 23 % (JIRCAS 2026).
| Main step | 5–7 daysReported[jircas] | Close and ferment in the shade |
|---|---|---|
| Salt | 23 %Reported[jircas] | Cover with 23 % brine and weigh down |
| Acidity | pH up to 3.5Set[tcps160] | Close and ferment in the shade |
Look-tor-dorng uses a strong, fixed 23 % brine and a bag of the same brine as the weight, so the weight cannot dilute the pickle. Like buay-dorng, it is soured under brine in a closed jar in the shade.
Thailand's community standard for pickled fruit requires pH 3.5 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, and bans synthetic colours and borax. A survey of commercial dried peach pickles found benzoic acid a little above 0.1 % in some samples and advised keeping such moist products below 4 °C.
Hazards the sources name: Staphylococcus aureus and Escherichia coli (the pickled-fruit standard sets limits for both).
Every number is labelled with how it is known. How this atlas is made
