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Database of Fermented Foods of Thailand

Pak-naam-dorng

Name (Thai)
ผักหนามดอง
Name (English)
Fermenteded lasia
Local name
Pak-naam-dorng
Product
Vegetable
Ingredients
Lasia leaves and stalks: Lasia spinosa (Pak-naam). Salt, palm sugar (in some places wine vinegar is also added).
Fermentation
3 days.
Storage life
10 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
Properties
Solid with a salty and sour taste.
Method
1. The young leaves with stalks of Pak naam are used. Wash and blanch or sundry for 1 day then place in a bowl. 2. Mix salt, palm sugar and water (in the ratio of about 4:1:24) together and add to the bowl until the solution covers the vegetables. (In some places the wine vinegar is mixed with the brine before adding into the bowl.) Cover the bowl. 3. Leave to ferment in a sunny place for 2-3 days.
Production
In home industry.
Consumption
Eat with Nam-prik-plaa-raa, cook in hot sour soup or simply fry. N.B. The raw leaves must be cooked or fermented to neutralize poisonous hydrocyanic acid.