Nor-mai-dorng

Name (Thai)

หน่อไม้ดอง

Name (English)

Fermented bamboo shoot

Local name

Nor-mai-pai-dtong-dorng Nor-mai-dorng-prieo Nor-mai-pai-see-sook-dorng Nor-mai-pai-paa Nor-mai-pai-ruak-dorng

Product

Vegetable

Ingredients

Bamboo shoots: Bambusa arundinacea (Pai-paa). Bambusa blumeana (Pai-see-sook) Bambusa flexuosa (Pai-see-sook) Dendrocalamus asper (Pai-dtong). Thyrsostachys siamensis (Pai-ruak) Salt, water or rice-wash water (Nam-sao-kaao).

Fermentation

1 month.

Storage life

6 months to 1 year.

Microorganisms

Bacillus cereus

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Bacillus sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Enterococcus faecalis

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

Lactobacillus plantarum

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Lactobacillus sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Properties

White to yellowish solid depending on species. The taste is sour and slightly salty with a characteristic aroma.

Method

1. Trim the woody and defective portions of the bamboo shoot, and slice shoot into thin pieces of about 2-3 mm. by 1.5 cm. 2. Pack the slices tightly into earthen jars. 3. Dissolve salt (about 10% of the weight of the sliced bamboo shoot) in water or in rice-wash water to make brine. 4. Add the brine to the jar to cover the bamboo shoot. In some places only the salt is added, without water, as the salt draws liquid out of the shoots. 5. Close the jar and leave it under shade to ferment for about 1 month or until sour. If rice-wash water is added the fermentation period is about one week.

Production

In small-scale industry.

Consumption

Fermented bamboo shoot is normally used as a main ingredient in cooking many kinds of soup or fried with meat. These are eaten as main dishes with rice.