Hooa-pak-kaat-dorng

Name (Thai)

หัวผักกาดดอง

Name (English)

Dried sweet / salt chinese radish

Local name

Hooa-pak-kaat-dorng　Chai-poaw

Product

Vegetable

Ingredients

Chinese radish: Raphanus sativus (Hooa-pak-kaat). Salt, palm sugar.

Fermentation

3 days.

Storage life

3-4 months.

Microorganisms

該当なし

Not available

Properties

Pale to dark brown solid with a salty and sweet taste.

Method

1. Wash the radishes and knead with a small amount of granular salt until soft, then leave overnight. The next morning add about 20% by weight of fine salt, mix well, and knead. Sun dry for 1 day. 2. Put the mixture into a cloth bag and weigh down, to drain water off, for 3 days. Sun dry until the radishes turn brown. 3. Dissolve palm sugar in cold boiled water. Mix thoroughly with the radishes then sun dry.

Production

In home industry.

Consumption

Use as an ingredient in many main dish e.g. Pad-thai, soup, stir fry with egg."