Local name
Kiam-buay-dorng |
Ingredients
Japanese Apricots:
Prunus mume (Buay).
Salt. |
Fish normally used:
|
| Fermentation: |
1 month. |
| Storage life: |
4 months. |
| Production: |
In home industry. |
| Properties: |
Brown fruit with a salty and sour taste. |
Microorganisms
No data.
|
| Method |
 |
1. Wash mature Japanese apricots and boil for 5 minutes. Leave the boiled fruit to soak in the water until cool, then drain. Place the fruit in a clean glass jar.
2. Prepare 10% w/v salt solution by dissolving thesalt inwater and boiling. Strain and leave to cool.
3. Add the salt solution to the jar, weigh down the fruit to keep it submerged. Close the jar and leave the fruit under shade to ferment for 1 month. |
| Consumption |
1. Eat as a condiment.
2. Add sugar and crushed ice to make a drink. |
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