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.