Ka-lam-dorng

Name (Thai)

กะหล่ำดอง

Name (English)

Fermented cabbage

Local name

Ka-lam-plee-dorng

Product

Vegetable

Ingredients

Cabbage: Brassica oleracea L.var. Capitata L., (Ka-lam-plee), salt, cooked rice and water. Salt, cooked rice and water" Delete sugar nad vinegar (Chart as well)

Fermentation

2 days.

Storage life

7 days.

Microorganisms

Lactobacillus plantarum

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Micrococcus sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Properties

Greenish yellow solid with a sour and salty taste.

Method

1. Cut the cabbages into half or desired size, wash and drain and place in a jar. 2. Prepare 10% brine. Add a small amount of sugar and vinegar and mix well. Add the brine into the jar until it covers the cabbages. Close the jar and leave it ferment for 2 days in a sunny place.

Production

In home industry.

Consumption

Eat with Nam-prik.