Tooa-ngork-dorng

Name (Thai)

ถั่วงอกดอง

Name (English)

Pickled mungbean sprouts

Local name

Tooa-ngork-dorng

Product

Vegetable

Ingredients

Mungbean sprodts: Phaseolus aureus (Tooa-khieo). Vinegar, salt, boiled water.

Fermentation

1-2 days (depending on the amount of salt used).

Storage life

5 days

Microorganisms

Lactobacillus plantarum

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Staphylococcus aureus

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Properties

Sour and salty white solid mung bean sprouts.

Method

1. Remove the skin and the roots of the beansprouts and wash them thoroughly. 2. Blanch the beans for a few seconds only and let them drain -they are easily overcooked and become too soft. Let the beans cool and place in a jar. 3. Mix one cup of salt, 1/2 cup of vinegar and 2 cups of boiled water per 2 kg. of beans and cover the beans with the liquid. 4. Close the jar and leave under shade to ferment for 1-2 days.

Production

In home industry.

Consumption

Eat with Nam-prik.