Jing-jang
- Name (Thai)
- จิ๊งจั้ง
- Name (English)
- Salty and sour fermented fish
- Local name
- Plaa-jing-jang, Jing-jang-dorng
- Fish normally used
-
Stolephorus indicus (Sai-ton)
- Product
- Fishery
- Ingredients
- Salt water fish. Sea salt, a small amount of sugar.
- Fermentation
- 15 days.
- Storage life
- 1 Year.
- Microorganisms
-
Pediococcus halophilus
Reference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 - Properties
- Grey, semi-solid, salty and sour with a characteristic aroma.
- Method
- The whole fish is washed and drained. Then salt and sugar are added and mixed well. The mixture is packed in closed container and fermented for 15 days.
- Production
- Home industry in the South.
- Consumption
- 1. Mix with shallots, chilli and lime juice and eat as a condiment for dipping vegetables in. 2. Mix with vegetables as a salad-like dish.
