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Vegetables from Thailand
Pak-koom-dorng is the tender tips of Crateva, wilted in the sun, tied in small bundles and covered with a brine of salt, sugar and water or coconut water. The closed jar sits in the sun for 3 days while the tips turn sour. Thailand's community product standard requires pH 4.0 or below.
| Tender Crateva tips2 kg | Washed and sun-wilted, tied in small bundles[jircas] |
| Salt1 cup | [jircas] |
| Sugar4 tablespoons | [jircas] |
| Water, or coconut water in its place10 cups | [jircas] |
Total time across the recorded steps: 3 days
What changes: Washed Crateva tips wilt in the sun
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
Pak-koom-dorng is the tender tips of Crateva, wilted in the sun, tied in small bundles and covered with a brine of salt, sugar and water or coconut water. The closed jar sits in the sun for 3 days while the tips turn sour. Thailand's community product standard requires pH 4.0 or below. Made in 3 steps over 3 days. The longest step, cover with brine, close tightly and ferment in the sun, takes 3 days (JIRCAS 1995). Lactobacillus plantarum and Pediococcus pentosaceus do most of the fermenting.
| Main step | 3 daysReported[jircas] | Cover with brine, close tightly and ferment in the sun |
|---|---|---|
| Acidity | pH up to 4Set[tcps1212] | Cover with brine, close tightly and ferment in the sun |
Pak-koom-dorng is wilted in the sun before pickling, and the jar ferments in the sun, not the shade. The community standard also allows soaking the tips in lime water or a calcium firming salt first.
Thailand's community standard for pickled Crateva requires pH 4.0 or below, total microbes under 1 × 10^6 per gram, Staphylococcus aureus under 100 per gram, E. coli below 3 per gram (MPN) and yeasts and moulds no more than 100 per gram. Calcium firming salts are capped at 1000 mg/kg as total calcium, and synthetic colours are banned.
Hazards the sources name: 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
