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.