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Database of Fermented Foods of Thailand

Pak-kaat-dorng

Name (Thai)
ผักกาดดอง
Name (English)
Pickled mustard greens
Local name
Pak-kaat-dorng
Product
Vegetable
Ingredients
Mustard greens: Brassica juncea (Pak-kaat-khieo). Chinese mustard: Brassica chinensis (Pak-kwaang-tung) Salt, cooked rice or rice wash water, palm sugar.
Fermentation
3-10 days.
Storage life
1 month to 1 year, according to method.
Microorganisms
Debaryomyces sp.
Reference The traditional fermented foods of Thailand
ISBN 9679932249
Year 1995
Lactobacillus brevis
Reference The traditional fermented foods of Thailand
ISBN 9679932249
Year 1995
Lactobacillus plantarum
Reference The traditional fermented foods of Thailand
ISBN 9679932249
Year 1995
Pediococcus cerevisiae
Reference The traditional fermented foods of Thailand
ISBN 9679932249
Year 1995
Pichia sp.
Reference The traditional fermented foods of Thailand
ISBN 9679932249
Year 1995
Properties
Yellowish green solid with a salty and sour taste with or without a slightly sweet taste.
Method
[Method] There are two methods. 1. Wash mustard green/Chinese mustard and leave in the sun for one day or until wilted. On the following day knead with 8-10% by weight of salt and add 2% of boiled rice. Pack in a container and close the lid. Leave to ferment for 5-10 days. Pak-kaat-dorng produced by this method has salty taste and can be kept for one year. 2. Wash mustard green/Chinese mustard and leave in the sun for one day or until wilted Soak in an earthenware jar. Dissolve 1 cup of salt and 1 cup of palm sugar in 2 cups of water (to 2 kg. of vegetable), and 3 cups of rice-wash water (or cooked rice and water) to cover the packed leaf mustard. Close the jar and expose it to sunlight to ferment for 3-5 days. Pak-kaat-dorng produced by this method has a sour and slightly salty and sweet taste. It has shorter shelf life of 1-2 months.
Production
In small-scale industry.
Consumption
1. Eat as a side dish 2. Use as an ingredient in main dishes, e.g. light soup made by boiling the Pak-kaat-dorng with spare ribs and serving with rice.