Pak-sian-dorng

Name (Thai)

ผักเสี้ยนดอง

Name (English)

Fermented wild spider flower or leaf tips

Local name

Pak-sian-khaao-dorng

Product

Vegetable

Ingredients

Wild spider flower or leaf tips: Cleome gynandra (Pak-sian, Pak-sian-khaao). Salt, cooked rice.

Fermentation

2-3 days.

Storage life

15 days.

Microorganisms

Bacillus sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

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

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, sour and salty.

Method

1. Trim the defective stems, leaves and flowers and wash the vegetable. 2. Expose to sunlight for 1-2 hours until it has wilted. 3. Add salt (about 2-4% w/w) and cooked rice (about 2-4% w/w) and mix well. 4. Pack the mixed ingredients in a container and weigh them down so that the vegetable is kept under the brine which occurs. Close the container. 5. Leave under shade to ferment for 2-3 days.

Production

In home industry in the Northeast.

Consumption

Eat with Nam-prik.