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Vegetables from Thailand
Nor-mai-dorng is thin-sliced bamboo shoot packed tight in an earthen jar under brine and left in the shade until sour, about a month, or about a week when rice-wash water is used. Thailand's community product standard requires the finished pickle to be pH 4.0 or below. It is cooked in soups or fried with meat.
| Bamboo shoots, woody parts trimmed | Pai-paa, pai-see-sook, pai-dtong or pai-ruak shoots[jircas] |
| SaltAbout 10 % of the sliced shoot weight | Dissolved in water or rice-wash water; some makers add dry salt only[jircas] |
| Water or rice-wash water (nam-sao-kaao)Enough to cover | [jircas][tcps1166] |
Total time across the recorded steps: 7 days – 30 days
What changes: Bamboo shoots are trimmed and cut into thin slices
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
Nor-mai-dorng is thin-sliced bamboo shoot packed tight in an earthen jar under brine and left in the shade until sour, about a month, or about a week when rice-wash water is used. Thailand's community product standard requires the finished pickle to be pH 4.0 or below. It is cooked in soups or fried with meat. Made in 4 steps over 7 days – 30 days. The longest step, close the jar and ferment in the shade, takes 7–30 days (JIRCAS 1995). Salt is 10 % (JIRCAS 1995). Lactobacillus plantarum and other Lactobacillus species and Levilactobacillus brevis, Pediococcus acidilactici, P. pentosaceus, Lactococcus lactis and Limosilactobacillus fermentum, among xylooligosaccharide-fermenting strains isolated from 24 northern Thai Naw Mai Dong samples do most of the fermenting.
| Main step | 7–30 daysReported[jircas] | Close the jar and ferment in the shade |
|---|---|---|
| Salt | 10 %Reported[jircas] | Cover with brine |
| Acidity | pH up to 4Set[tcps1166] | Close the jar and ferment in the shade |
Nor-mai-dorng is the Thai bamboo-shoot pickle made in brine. Rice-wash water cuts the fermentation from about a month to about a week.
Thailand's community standard for pickled bamboo shoots requires pH 4.0 or below, and limits Staphylococcus aureus to under 200 per gram, E. coli to under 50 per gram (MPN) and yeasts and moulds to no more than 500 per gram. The brine must show no white film or foam arising from the pickling. Fresh bamboo shoots hold cyanogenic glycosides, which release hydrogen cyanide. Food Standards Australia New Zealand says bamboo shoots must be fully cooked and the cooking water thrown away. We found no measure of how much of this the pickle removes, so the cautious choice is to boil it before eating, though no source tests that on the pickle. The sealed jar also depends on acid to hold back Clostridium botulinum, which causes botulism. At the least, discard a ferment that does not reach below pH 4.6, the limit used for vegetable ferments; the related northern product can end as high as pH 5.5.
Hazards the sources name: Bacillus cereus; Staphylococcus aureus and Escherichia coli (the standard sets limits for both).
Every number is labelled with how it is known. How this atlas is made
Kanpiengjai and colleagues (2022) describe naw mai dong, the northern Thai bamboo-shoot pickle, as popular in upper northern Thailand. They say the annual mass production period is the early rainy season (May to July), when bamboo shoots are generally abundant. The shoots are collected from the edges of rice fields, around people's homes, in the woods and up on hills [kanpiengjai2022].
