Local name
Dton-horm-dorng |
Ingredients
Spring shallots.
Alium ascalonicum (Horm).
Salt, cooked rice. |
Fish normally used:
|
| Fermentation: |
4 days. |
| Storage life: |
7 days. |
| Production: |
In home industry. |
| Properties: |
Yellowish green vegetables with salty and sour taste. |
Microorganisms
Candida sp., Lactobacillus plantarum, Lactobacillus sp., Pediococcus pentosaceus.
|
| Method |
 |
1. Wash fresh spring shallots, drain and place them in a bowl.
2. Add 10% (w/v) salt solution to cover the shallots.
3. Add a small amount of cooked rice and mix well. In some places coconut juice is used instead.
4. Cover the bowl with a cheese cloth and leave under shade to ferment for 4 days. |
| Consumption |
1. Eat with Nam-prik.
2. As a garnish for spicy soup or fermented egg. |
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