Fermented sator seed
Local name
Sa-tor seed: Parkia speciosa (Sa-tor). Salt
Fish normally used:
Fermentation: 3-4 days.
Storage life: 15 days.
Production: In home industry
Properties: Whole seeds with a salty and sour taste. The colour is pale brown for the testa, with green seeds inside.
Lactobacillus plantarum, Pichia sp., Lactobacillus sp.
1. Blanch the Sa-tor pods for a few minutes. Care must be taken that they are not cooked otherwise the seeds will be too soft. Remove the seeds from the pods with the thin testa intact. Wash the seeds to remove the mucus and let them drain, then place them in a glass jar.
2. Prepare a 10% (w/v) salt solution and add it to the glass jar until it covers the seeds. Close the jar and leave the seeds under shade to ferment for 3-4 days. The flavour of the product is most preferable after about 7 days, after which the sourness increases.
Remove the testa and eat with Nam-prik.