Local name
Pak-kaat-dorng-haeng |
Ingredients
Mustard greens.
Brassica juncea (Pak-kaat-khieo).
Salt. |
Fish normally used:
|
| Fermentation: |
5-7 days. |
| Storage life: |
4-6 months. |
| Production: |
In home industry. |
| Properties: |
Green solid with a salty taste. |
Microorganisms
No data.
|
| Method |
 |
1. Wash the mustard greens and use the plant whole or cut stems and leaves into pieces about 1" wide.
2. Add 3 tablespoons of salt per half kilogram of mustard greens and knead together until the vegetable has wilted. Leave overnight.
3. The next morning press out the liquid which has formed.
4. Sun-dry the vegetable for 1 day.
5. Pack the semi-dried mustard greens in a jar and close.
6. Leave undershade to ferment for 5-7 days.
7. Sun-dry on a bamboo tray. |
| Consumption |
1. Wash and soak in water to remove excess salt and to soften the vegetable. Simmer with spare ribs and serve with rice.
2. Fry with beaten egg and eat with rice. |
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