Tang-chai

Name (Thai)

ตั้งฉ่าย

Name (English)

Fermented cabbage

Local name

Tang-chai

Product

Vegetable

Ingredients

Cabbage: Brassica oleracea L. var. Capitata L. (Ka-lam-plee). Brown sugar, garlic, galangal, salt and rice mould.

Fermentation

30 days.

Storage life

1 year.

Microorganisms

該当なし

Not available

Properties

Small solid brownish yellow pieces, salty and slightly sweet taste with characteristic aroma.

Method

1. The cabbage must be fresh and without any defects. Wash the cabbage and separate each leaf. Sundry until wilted, then cut into 1 cm. squares. 2. In an earthen jar mix 2 parts of wilted cabbages to 1/4 part of mixed brown sugar, salt, garlic, galangal and a small amount of rice mould. 3. Seal the jar air-tight and keep it at room temperature for 2 days. Transfer the contents to another earthenware or glass jar with an air-tight seal. Leave under shade to ferment for about 30 days.

Production

In home industry.

Consumption

Use as seasoning in many dishes e.g. clear soup and pork noodles.