Local name
Ma-kork-nam-dorng |
Ingredients
Mature Spanish plums:
Spondias purpurea (Ma-kork nam).
Salt. |
Fish normally used:
|
| Fermentation: |
10 days |
| Storage life: |
3-6 months. |
| Production: |
In home industry. |
| Properties: |
Brownish green fruits with sour and salty taste. |
Microorganisms
No data.
|
| Method |
 |
1. Wash mature Spanish plums, then drain and place in a clean bowl.
2. Prepare 20% v/v salt solution by dissolving 2 parts of salt in 10 parts of water. Add the salt solution to the bowl until it covers the fruits.
3. Cover the bowl with a cheese cloth and leave it to ferment under shade for 10 days. |
| Consumption |
| Eat as a condiment, with sugar if desired. |
|
