Pickled santol
Local name
Kra-thorn-dorng Sa-thorn-dorng
Mature santol: Sandoricum indicum (Kra-thorn). Salt, water.
Fish normally used:
Fermentation: 1 night.
Storage life: 1 week, or longer if whole fruit is used.
Production: In home industry.
Properties: Sour and salty taste.
No data.
1. Peel, wash and drain the fruit. Cut the flesh from the central mass of seed and put it in a clean jar. (The jar must be pasteurized by boiling in water for 20-30 minutes.)
2. Dissolve 2 parts (by volume) of salt in 5 parts of water to make brine. Add the brine to the jar until it covers the fruit. Close the jar and leave overnight. In some places whole fruit is used. The fruit is washed, placed in a jar and covered in brine. In this case the fruit is left to ferment for 3-5 days. This method gives a longer storage life.
As an ingredient in a side dish or candied, by adding palm sugar and sprinkling with chopped chilli.