Ma-keua-dorng

Name (Thai)

มะเขือเปราะดอง

Name (English)

Pickled young garden eggplant

Local name

Ma-keua-proh-dorng

Product

Vegetable

Ingredients

Young garden eggplants: Solanum xanthocarpum (Ma-keua-proh). Salt, sugar, vinegar and rice wash water.

Fermentation

2 days.

Storage life

7 days.

Microorganisms

該当なし

Not available

Properties

Light green solid with salty and sour taste.

Method

1. Wash the eggplants and remove the stalks. Slice into 6-8 sections but still joined together. Place the eggplants in a jar. 2. Dissolve 1 cup of salt and 3 tablespoons of sugar in 2 tablespoons of vinegar and 5 cups of rice wash water (for 1 kg. of eggplants). 3. Add the solution to the jar until it covers the eggplants then close the jar tightly. 4. Expose to sunlight for 2 days to ferment.

Production

In home industry.

Consumption

Eat with Nam-prik.