Pak-koom-dorng

Name (Thai)

ผักกุ่มดอง

Name (English)

Fermenteded crataeva

Local name

Pak-koom-dorng

Product

Vegetable

Ingredients

Tender tips of crataeva: Crataeva roxburghi (Pak-koom). Salt, sugar, and coconut juice or water.

Fermentation

3 days.

Storage life

15 days.

Microorganisms

Lactobacillus plantarum

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Pediococcus pentosaceus

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

Solid with a sour and salty taste.

Method

1. Wash the tender tips of Pak-koom and expose to sunlight until wilted. Then tie them into small bundles and place in a clean jar. 2. Mix one cup of salt, 4 tablespoons of sugar, and 10 cups of water per 2 kg. of Pak-koom. If coconut juice is used, use instead of water. 3. Add the mixture to the jar until it covers the vegetables. Close the jar tightly and expose to sunlight to ferment for 3 days

Production

In home industry.

Consumption

Eat with Nam-prik.