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Vegetables from Thailand
Tooa-li-song-dorng is sprouted peanuts mixed with about 10 % salt by weight and left closed in the shade for 2 to 3 days. Some makers add rice-wash water, which shortens how long it keeps. Thai peanut sprouts fall under the community product standard for pickled bean sprouts, which requires pH 4.0 or below.
| Peanuts, soaked, drained and left to sprout | [jircas] |
| SaltAbout 10 % of the sprout weight | [jircas] |
| Rice-wash waterOptional | Shortens the storage life[jircas] |
Total time across the recorded steps: 2 days – 3 days
What changes: Peanuts are soaked, drained and left to sprout
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
Tooa-li-song-dorng is sprouted peanuts mixed with about 10 % salt by weight and left closed in the shade for 2 to 3 days. Some makers add rice-wash water, which shortens how long it keeps. Thai peanut sprouts fall under the community product standard for pickled bean sprouts, which requires pH 4.0 or below. Made in 3 steps over 2 days – 3 days. The longest step, close in a jar or bowl and ferment in the shade, takes 2–3 days (JIRCAS 2026). Salt is 10 % (JIRCAS 2026).
| Main step | 2–3 daysReported[jircas] | Close in a jar or bowl and ferment in the shade |
|---|---|---|
| Salt | 10 %Reported[jircas] | Wash the sprouts and mix with salt |
| Acidity | pH up to 4Set[tcps319] | Close in a jar or bowl and ferment in the shade |
Tooa-li-song-dorng is mixed with dry salt rather than covered with the salted vinegar water of its mung-bean cousin. Some makers also add rice-wash water, which shortens how long it keeps.
Thailand's community standard for pickled bean sprouts names peanut sprouts in its scope. It 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. The FDA says sprouts served raw or lightly cooked can carry Salmonella, Listeria and E. coli, because the warm, humid conditions of sprouting let a few bacteria on the seed grow to high levels. It says children, older adults, pregnant women and people with weak immune systems should avoid raw or lightly cooked sprouts. This recipe has no heating step [fda-produce].
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
Thailand's Industrial Standards Institute issued Community Product Standard 319 for pickled bean sprouts in B.E. 2547 (2004), and its definition names peanut sprouts alongside mung-bean sprouts.
