Khing-dorng

Name (Thai)

ขิงดอง

Name (English)

Pickled ginger

Local name

Khing-dorng

Product

Vegetable

Ingredients

Young ginger rhizomes: Zingiber officinale (Khing). Sugar, vinegar and salt.

Fermentation

7 days.

Storage life

3 months.

Microorganisms

該当なし

Not available

Properties

Solid pinkish yellow flesh with a salty, sour and slightly sweet taste.

Method

Clean and peel rhizomes then slice thinly, but not right through, and place in a glass jar. Mix the sugar, salt and vinegar and boil vigorously. Add the cooled liquid to the jar, close and leave to ferment for 7 days until the liquid is clear

Production

In home industry.

Consumption

Eat as a garnish/appetizer with various main dishes, such as roast duck.