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Vegetables from Thailand
Sa-tor-dorng is the green seed of the stink bean (Parkia speciosa), blanched in the pod, shelled with its thin skin on and soured under a 10 % brine for 3 to 4 days in the shade. Thailand's community product standard requires pH 4.0 or below. The skin is peeled off before it is eaten with nam prik.
| Sa-tor pods | Blanched a few minutes only, so the seeds do not go soft[jircas] |
| Salt solution10 % (w/v) | Enough to cover the seeds[jircas] |
Total time across the recorded steps: 3 days – 4 days
What changes: The pods are blanched for a few minutes, just short of cooking
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
Sa-tor-dorng is the green seed of the stink bean (Parkia speciosa), blanched in the pod, shelled with its thin skin on and soured under a 10 % brine for 3 to 4 days in the shade. Thailand's community product standard requires pH 4.0 or below. The skin is peeled off before it is eaten with nam prik. Made in 3 steps over 3 days – 4 days. The longest step, cover with brine, close and ferment in the shade, takes 3–4 days (JIRCAS 1995). Salt is 10 % (JIRCAS 1995). Lactobacillus plantarum and other Lactobacillus species and Pichia sp. do most of the fermenting.
| Main step | 3–4 daysReported[jircas] | Cover with brine, close and ferment in the shade |
|---|---|---|
| Salt | 10 %Reported[jircas] | Cover with brine, close and ferment in the shade |
| Acidity | pH up to 4Set[tcps317] | Cover with brine, close and ferment in the shade |
Unlike look-riang-dorng, a pickle of sprouted seeds of another Parkia, sa-tor-dorng uses the fresh seed itself, blanched in the pod and shelled with its skin left on.
Thailand's community standard for pickled stink beans requires pH 4.0 or below, total microbes no more than 1 × 10^4 per gram, no Staphylococcus aureus in 0.1 g, 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, and synthetic colours, borax and non-sugar sweeteners are banned.
Hazards the sources name: Enterobacter cloacae and Klebsiella pneumoniae, found early in a study of Sataw-Dong and gone once the lactic bacteria took over; 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
