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Database of Fermented Foods of Thailand

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 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
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.