Local name
Khing-dorng |
Ingredients
Young ginger rhizomes:
Zingiber officinale (Khing).
Sugar, vinegar and salt. |
Fish normally used:
|
| Fermentation: |
7 days. |
| Storage life: |
3 months. |
| Production: |
In home industry. |
| Properties: |
Solid pinkish yellow flesh with a salty, sour and slighty sweet taste. |
Microorganisms
No data.
|
| Method |
 |
| Clean and peel rhizomes then slice thinly, but not right through, and place in a glass jar. Mix the sugar, salt and vinegar and boil vigorously. Add the cooled liquid to the jar, close and leave to ferment for 7 days until the liquid is clear |
| Consumption |
| Eat as a garnish/appetiser with various main dishes, such as roast duck. |
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