Kha-nom-jeen

Name (Thai)

ขนมจีน

Name (English)

Fermented rice noodles

Local name

Kha-nom-jeen

Product

Rice

Ingredients

Rice: Oryza sativa (Khao-jao). Salt, water.

Fermentation

30-50 hours.

Storage life

2-3 days.

Microorganisms

Lactococcus lactis

Reference	Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications
DOI	10.1016/j.fbio.2023.102385
Year	2023

Enterobacter ludwigii

Reference	Effect of proteolytic bacteria on texture and colour quality of khanom‐jeen, traditional Thai fermented rice noodles
DOI	10.1111/lam.13210
Year	2019

Leuconostoc pseudomesenteroides

Reference	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
Year	2019

Leuconostoc citreum

Reference	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
Year	2019

Leuconostoc lactis

Reference	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
Year	2019

Lactobacillus paracasei subsp. tolerans

Reference	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
Year	2019

Lactobacillus fermentum

Reference	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
Year	2019

Lactobacillus plantarum subsp. plantarum

Reference	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
Year	2019

Lactobacillus pentosus

Reference	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
Year	2019

Enterococcus faecium

Reference	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
Year	2019

Lactococcus lactis subsp. lactis

Reference	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
Year	2019

Weissella confusa

Reference	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
Year	2019

Acinetobacter tandoii

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Acinetobactor baumannii

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Kosakonia sacchari

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Enterobacter tabaci

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Cronobacter malonaticus

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Komagatataeibacter medellinensis

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Gluconacetobacter liquefaciens

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Lactotoccus lactis

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Weissella confusa

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Lactobacillus ultunensis

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Lactobacillus plantarum

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

lactobacilllus fermentum

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Enterococcus faecalis

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Enterococcus camelliae

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Staphylococcus gallinarum

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Kurthis gibsonii

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Bacillus wiedmannii

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Loriellopsis cavernicola

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Chyseobacterium oranimense

Reference	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
Year	2022

Properties

Solid thin, round noodles, sold fresh in the form of wads that look like birds' nests.

Method

1. Wash and soak the rice in water overnight, and drain in a straining container to proceed the solid-state rice fermentation for over night, followed by washing in water and drain in the container to repeat the solid-state rice fermentation one or two more times. After the soli-state fermentation, the rice is wet-milled and precipitated in 2% salt water for two to three days to conduct the submerged rice flour fermentation. The supernatant is replaced every day with fresh 2% salt water. The fermened rice flour is then strained through the thick cloth. 2. The strained fermented rice flour is poured into into a cloth bag and tightly closed, followed by Weighing the bag down overnight to drain off the water 3. Steam the fermented rice flour in the the bag. Add water to the stramed fermented rice flour and knead until it forms a smooth paste. 4. Extrude the fermented rice flour paste into boiling water to form noodles, and then transfer the finished fermented rice noodles into cold water for washing. The washed fermented rice noodles are bundled and placed in a plastic draining basket.

Production

In small scale industry and home industry.

Consumption

Eat with a spicy sauce. Kha-mom-jeen should be eaten within a few days of being made.