Fermented Parkia seeds
Local name
Look-sa-riang-domg Met-riang-dorng Nor-riang-dorng
Sprouts of Parkia seed: Parkia timoriana (Sa-riang, Riang) Salt, coconut juice (or rice-wash water in some places).
Fish normally used:
Fermentation: 3-5 days.
Storage life: 15-20 days.
Production: In home industry.
Properties: Pale green sprouts in white liquid with salty and sour taste and characteristic aroma.
Lactobacillus plantarum, Lactobacillus sp.,
Staphylococcus aureus, Bacillus polymyxa, Bacillus sp., Candida sp.
1. Wash the Sa-riang sprouts and blanch for a few minutes to soften them. Place them in a jar.
2. Mix salt and coconut juice (some places use rice-wash water instead) to make about 10% (w/v) salt solution. Add the salt solution to the jar to cover the seedlings and close the jar.
3. Leave under shade to ferment for 3-5 days.
Eat with Nam-prik or serve with spicy soup.