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Database of Fermented Foods of Thailand

Nam-khaao

Name (Thai)
น้ำขาว
Name (English)
Rice wine
Local name
Nam-khaao Sato Kra-chaer Ou Chaang Kra-chaer"
Product
Rice
Ingredients
Glutinous rice (Khao-nieo): Oryza glutinosa. Look-paeng (mould and yeast ball)
Fermentation
1-2 weeks
Microorganisms
Amylomyces rouxii
Reference The traditional fermented foods of Thailand
ISBN 9679932249
Year 1995
Mucor sp.
Reference The traditional fermented foods of Thailand
ISBN 9679932249
Year 1995
Rhizopous oryzae
Reference The traditional fermented foods of Thailand
ISBN 9679932249
Year 1995
Saccharomyces cerevisiae
Reference The traditional fermented foods of Thailand
ISBN 9679932249
Year 1995
Properties
Alcoholic white cloudy liquid
Consumption
Add water to the jar and wait for a few minutes. The water will pass through the fermented rice, Dissolving the alcohol present, and collecting as rice wine (Ou) at the bottom of the jar. The wine is traditionally drunk through a narrow bamboo stem pushed to the bottom of the jar. The wine can be made several times by adding more water and waiting for a few minutes for the alcohol to dissolve.