Poot-sa-dorng
- Name (Thai)
- พุทราดอง
- Name (English)
- Brine pickled jujube
- Local name
- Poot-sa-dorng
- Product
- Fruit
- Ingredients
- Jujube. Ziziphus jujuba (Poot-sa). Per kg of fruit: Salt (1 cup), palm sugar (1/4 cup), water (2 cups)
- Fermentation
- 3 days.
- Storage life
- 1 month.
- Microorganisms
-
Candida sp.
Reference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Lactobacillus plantarumReference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Lactobacillus sp.Reference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 - Properties
- Solid, yellowish green to yellow fruit, with a sour and salty taste.
- Method
- Wash mature jujube, drain and put in a clean jar. Dissolve the salt and palm sugar in the water. Boil the solution and leave to cool. Cover the fruit with the solution. Close the jar and expose to sunlight to ferment for 3 days.
- Production
- In home industry.
- Consumption
- Serve dipped in a mixture of sugar, salt and chopped chilli.