Sa-tor-dorng
- Name (Thai)
- สะตอดอง
- Name (English)
- Brine pickled sator seed
- Local name
- Sa-tor-dorng
- Product
- Vegetable
- Ingredients
- Sa-tor seed: Parkia speciosa (Sa-tor). Salt
- Fermentation
- 3-4 days.
- Storage life
- 15 days.
- Microorganisms
-
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 Pichia sp.Reference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 - Properties
- Whole seeds with a salty and sour taste. The colour is pale brown for the testa, with green seeds inside.
- Method
- 1. Blanch the Sa-tor pods for a few minutes. Care must be taken that they are not cooked otherwise the seeds will be too soft. Remove the seeds from the pods with the thin testa intact. Wash the seeds to remove the mucus and let them drain, then place them in a glass jar. 2. Prepare a 10% (w/v) salt solution and add it to the glass jar until it covers the seeds. Close the jar and leave the seeds under shade to ferment for 3-4 days. The flavour of the product is most preferable after about 7 days, after which the sourness increases.
- Production
- In home industry
- Consumption
- Remove the testa and eat with Nam-prik.
