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Fruit from Thailand
Ma-dan-dorng is the very sour madan fruit halved, seeded and soured in a salt and palm-sugar brine. The home method closes the jar and sets it in the sun for 3 days. In a lab study, sliced madan in a 7 % brine fermented for 7 days at about 30 °C.
| Ma-dan fruit60 kg | Halved lengthwise, seeded, washed and drained[jircas] |
| Salt4 cups | [jircas] |
| Palm sugar1 cup | [jircas] |
| Water4 cups | [jircas] |
| Starter | In the lab study, spontaneous fermentation (no starter) was the control, and an added Lactobacillus plantarum starter was tested against it. |
Total time across the recorded steps: 3 days – 7 days
What changes: The madan fruit is halved and the seeds are taken out
The fruit is cut in half lengthwise, the seed removed, then washed, drained and put 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
Ma-dan-dorng is the very sour madan fruit halved, seeded and soured in a salt and palm-sugar brine. The home method closes the jar and sets it in the sun for 3 days. In a lab study, sliced madan in a 7 % brine fermented for 7 days at about 30 °C. Made in 4 steps over 3 days – 7 days. The longest step, close and ferment, takes 3–7 days (JIRCAS 2026) and runs at 28–32 °C (Mahidsanan T 2022). Salt is 7 % (Mahidsanan T 2022). Lactobacillus plantarum NR-MD6-18 does most of the fermenting.
| Main step | 3–7 daysReported[jircas][mahidsanan2022] | Close and ferment |
|---|---|---|
| Temperature | 28–32 °CReported[mahidsanan2022] | Close and ferment |
| Salt | 7 %Reported[mahidsanan2022] | Cover with salt and palm-sugar brine |
| Acidity | pH 1.7–1.7Measured[mahidsanan2022] | Close and ferment |
Ma-dan-dorng follows the general Thai fruit-pickle method under a salt brine with palm sugar. Madan is already very acidic, and in a lab study the pickle reached about pH 1.65, far below the standard's limit of 3.5.
Thailand's community standard for pickled fruit names madan among its fruits. It 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 it bans synthetic colours, borax and non-sugar sweeteners.
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
