Local name
Son-dteen-wooa-pasom-pak |
Ingredients
Ox hooves with hocks.
Salt.
Cabbage, green garlic or raw garlic bulb.
Cooked glutinous rice, sugar. |
Fish normally used:
|
| Fermentation: |
2 days. |
| Storage life: |
1 week in a refrigerator. |
| Production: |
Home level in the Northeast only. |
| Properties: |
The liquid part is yellowish white and the solid parts are the natural colours of the respective products. The taste is salty and sour and the aroma is characteristic. |
Microorganisms
No data.
|
| Method |
 |
1. Burn, blanch and scrape the ox hooves and hocks to remove the hair. Wash with the brine to remove the fat and the mucous. After separating from the bones, boil until cooked and soft, then cut into small pieces.
2. Chop cabbage and green garlic (approx.1:1 by weight) and mix together well. (if there is no green garlic, use chopped garlic bulb instead). Add a small amount of water and mix well until the vegetables are soft. Add sugar, a little monosodium glutamate and a small amount of cooked glutinous rice. Mix all ingredients well.
3. Mix the mixed ingredients in 1 and 2 together well in the bowl and leave to ferment for 1-2 days. |
| Consumption |
| Eat with cooked rice. Som-dteen-wooa can be kept in a refrigerator for up to 1 week. Without refrigeration it becomes sour quickly. |
|
