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Vegetables from Thailand

Ma-keua-dtor-laer-dorng (dry-salted eggplant)มะเขือตอแหลดอง

Ma-keua-dtor-laer-dorng is young garden eggplant, whole or cut in pieces, mixed with about a cup of salt per kilogram and closed in a jar in a sunny place. The card lists only eggplant and salt. In 3 days it turns light green, salty and sour.

A short entry: the sources we found record only what is said here about Ma-keua-dtor-laer-dorng itself.

Short entryVegetables3 days

Recipe

Amounts from a sourceAmounts for 1 kg of eggplants, from the JIRCAS Thai fermented-food card.
Young garden eggplants, stalks removed1 kgWhole, halved or cut in pieces[jircas]
SaltAbout 1 cup[jircas]

Total time across the recorded steps: 3 days

Start
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What changes: The eggplants are washed and used whole or cut into halves or pieces

Step 1 of 3
Wash and cut the eggplants
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

At a glance

Ma-keua-dtor-laer-dorng is young garden eggplant, whole or cut in pieces, mixed with about a cup of salt per kilogram and closed in a jar in a sunny place. The card lists only eggplant and salt. In 3 days it turns light green, salty and sour. Made in 3 steps over 3 days. The longest step, close in a jar and ferment in a sunny place, takes 3 days (JIRCAS 2026).

Key numbers
Main step3 daysReported[jircas]Close in a jar and ferment in a sunny place

What makes this one different

This is the dry-salted Thai eggplant pickle; ma-keua-proh-dorng is covered with a sweetened rice-wash brine instead.

Related ferments

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [jircas] JIRCAS, Database of Fermented Foods of Thailand: Ma-keua-dtor-laer-dorng (fermented garden eggplant), read 2026-10-23gov