Sa-mor-dorng

Name (Thai)

สมอดอง

Name (English)

Salted samor

Local name

Sa-mor-dorng

Product

Fruit

Ingredients

Samor fruit: Terminalia chebula (Sa-mor, Sa-mor-thai). Salt, Cha-em (Albizia myriophylla)

Fermentation

1 week.

Storage life

3-6 months.

Microorganisms

Candida sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Staphylococcus epidermidis

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Properties

Dark green fruits with sweet, salty and sour taste. [Microorganisms]

Method

1. Wash 1 kg. of mature Sa-mor fruits and sun dry until wilted. 2. Add 400 gm of fine salt to mix with the fruits and knead them together. 3. Prepare Cha-em extract by soaking a few pieces of the dried climbing stem in water for a few hours. Of the dried climbing stem in water for a few hours. Strain the extract and add to the fruit (to give sweetness). 4. Put the mixture in bowl. Cover the bowl with a cheese cloth and leave to ferment under shade for 1 week.

Production

In home industry.

Consumption

Eat as a snack or with a mixture of sugar, salt and crushed chilli.