Local name
Ka-lam-plee-dorng |
Ingredients
Cabbage:
Brassica oleracea L.var. Capitata L., (Ka-lam-plee).
Sugar, salt, vinegar, water. |
Fish normally used:
|
| Fermentation: |
2 days. |
| Storage life: |
7 days. |
| Production: |
In home industry. |
| Properties: |
Greenish yellow solid with a sour and salty taste. |
Microorganisms
Lactobacillus plantarum
Micrococcus sp.
|
| Method |
 |
1. Cut the cabbages into half or desired size, wash and drain and place in a jar.
2. Prepare 10% brine. Add a small amount of sugar and vinegar and mix well. Add the brine into the jar until it covers the cabbages. Close the jar and leave it to ferment for 2 days in a sunny place. |
| Consumption |
| Eat with Nam-prik. |
|
