Pickled mungbean sprouts
Local name
Mungbean sprodts: Phaseolus aureus (Tooa-khieo). Vinegar, salt, boiled water.
Fish normally used:
Fermentation: 1-2 days (depends on the amount of salt used).
Storage life: 5 days
Production: In home industry.
Properties: Sour and salty white solid mung bean sprouts.
Lactbacillus plantarum, Staphylococcus aureus, Bacillus sp.
1. Remove the skin and the roots of the beansprouts and wash them thoroughly.
2. Blanch the beans for a few seconds only and let them drain -they are easily overcooked and become too soft. Let the beans cool and place in a jar.
3. Mix one cup of salt, 1/2 cup of vinegar and 2 cups of boiled water per 2 kg. of beans and cover the beans with the liquid.
4. Close the jar and leave under shade to ferment for 1-2 days.
Eat with Nam-prik.