Pak-kaat-dorng-haeng

Name (Thai)

ผักกาดดองแห้ง

Name (English)

Dried pickled mustard greens

Local name

Pak-kaat-dorng-haeng

Product

Vegetable

Ingredients

Mustard greens. Brassica juncea (Pak-kaat-khieo). Salt.

Fermentation

5-7 days.

Storage life

4-6 months.

Microorganisms

該当なし

Not available

Properties

Green solid with a salty taste.

Method

1. Wash the mustard greens and use the plant whole or cut stems and leaves into pieces about 1" wide. 2. Add 3 tablespoons of salt per half kilogram of mustard greens and knead together until the vegetable has wilted. Leave overnight. 3. The next morning press out the liquid which has formed. 4. Sun-dry the vegetable for 1 day. 5. Pack the semi-dried mustard greens in a jar and close. 6. Leave undershade to ferment for 5-7 days. 7. Sun-dry on a bamboo tray.

Production

In home industry.

Consumption

1. Wash and soak in water to remove excess salt and to soften the vegetable. Simmer with spare ribs and serve with rice. 2. Fry with beaten egg and eat with rice.