Plaa-jorm_Koong-jorm

Name (Thai)

ปลาจ่อม, กุ้งจ่อม

Name (English)

Sour fermented small fish / shrimp

Local name

Plaa-jorm Koong-jorm (Northern and Central Thailand) Plaa-khao-kooa

Fish normally used

Danio sp.

Rasbora sp. (Siu)

Cirrhinus jullieni

Labiobarbus leptocheilus (Soi)

Corica argentius (Siu-kaew)

Corica soborna (Sai-ton)

Macrobrachium lanchesteri (Koong)

Product

Fishery

Ingredients

Fresh water anchovy and sea water anchovy or small shrimp, ground roasted rice (some locals use rice bran instead of roasted rice), salt and garlic.

Fermentation

3-5 days.

Storage life

2 weeks.

Microorganisms

Micrococcus sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Pediococcus halophilus

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Staphylococcus epidermidis

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Saccharomyces cerevisiae

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Lactobacillus farciminis

Reference	Lactic acid bacteria found in fermented fish in Thailand.
DOI	10.2323/jgam.44.193
Year	1998

Lactobacillus pentosus

Reference	Lactic acid bacteria found in fermented fish in Thailand.
DOI	10.2323/jgam.44.193
Year	1998

Lactobacillus plantarum

Reference	Lactic acid bacteria found in fermented fish in Thailand.
DOI	10.2323/jgam.44.193
Year	1998

Lactobacillus sp.

Reference	Lactic acid bacteria found in fermented fish in Thailand.
DOI	10.2323/jgam.44.193
Year	1998

Lactococcus lactis

Reference	Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications
DOI	10.1016/j.fbio.2023.102385
Year	2023

Properties

Semi-solid, characteristic aroma, color depends on raw material. If it is made of fish alone the colour is light brown, if it is made of fish and shrimp the colour is pinkish brown and if it is made of shrimp alone the colour is pink. The taste is sour and salty.

Method

For the fish, gut then wash it, for the shrimp just wash it. Mix 10 parts of fish and/or shrimp by weight to 1 part of salt. Add 3 parts of ground roasted rice and 0.4 parts of minced garlic, then mix thoroughly. Pack in a container, close and leave at room temperature for 3-5 days.

Production

In home industry.

Consumption

1. Eat with cooked rice. 2. Mix with lemongrass, chopped shallots and chilli. Eat with cooked rice as a condiment for dipping vegetables in.