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Fruit from Thailand
Lum-pee-dorng is peeled salak flesh soured in a boiled and cooled salt and sugar brine. The jar is closed and left in the shade for 3 days. Lum-pee is used more often than ra-kam because it has more flesh.
| Lum-pee or ra-kam fruit30 fruit | Peeled, flesh taken off the seeds, washed and drained[jircas] |
| Salt1 cup | [jircas] |
| Sugar2 tablespoons | [jircas] |
| Water4 cups | [jircas] |
Total time across the recorded steps: 3 days
What changes: The salak is peeled and its flesh cut away from the seeds
The flesh is separated from the seeds, washed, drained and packed in 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
Lum-pee-dorng is peeled salak flesh soured in a boiled and cooled salt and sugar brine. The jar is closed and left in the shade for 3 days. Lum-pee is used more often than ra-kam because it has more flesh. Made in 4 steps over 3 days. The longest step, cover, close and ferment in the shade, takes 3 days (JIRCAS 2026). Lactobacillus plantarum, L. brevis, L. pentosus and Lactococcus lactis subsp. lactis does most of the fermenting.
| Main step | 3 daysReported[jircas] | Cover, close and ferment in the shade |
|---|---|---|
| Acidity | pH up to 3.5Set[tcps160] | Cover, close and ferment in the shade |
Lum-pee-dorng follows the general Thai fruit-pickle method (fruit under a boiled, cooled brine in a closed jar). It differs in using peeled, stoned salak flesh and sugar in the brine.
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. It bans synthetic colours, borax and non-sugar sweeteners, and the brine must show no white film or fermentation bubbles in the pack.
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
