Local name
Poot-sa-dorng |
Ingredients
Jujube.
Ziziphus jujuba (Poot-sa).
Per kg of fruit:
Salt (1 cup), palm sugar (1/4 cup), water (2 cups) |
Fish normally used:
|
| Fermentation: |
3 days. |
| Storage life: |
1 month. |
| Production: |
In home industry. |
| Properties: |
Solid, yellowish green to yellow fruit, with a sour and salty taste. |
Microorganisms
Lactobacillus plantarum, Staphylococcus epidermidis, Micrococcus sp., Bacillus sp., Pichia sp.
|
| 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. |
| Consumption |
| Serve dipped in a mixture of sugar, salt and chopped chilli. |
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