Local name
Pak-koom-dorng |
Ingredients
Tender tips of crataeva:
Crataeva roxburghi (Pak-koom).
Salt, sugar, and coconut juice or water. |
Fish normally used:
|
| Fermentation: |
3 days. |
| Storage life: |
15 days. |
| Production: |
In home industry. |
| Properties: |
Solid with a sour and salty taste. |
Microorganisms
Lactobacillus plantarum
Pichia sp.
Pediococcus pentosaceus
|
| Method |
 |
1. Wash the tender tips of Pak-koom and expose to sunlight until wilted. Then tie them into small bundles and place in a clean jar.
2. Mix one cup of salt, 4 tablespoons of sugar, and 10 cups of water per 2 kg. of Pak-koom. If cocount juice is used, use instead of water.
3. Add the mixture to the jar until it covers the vegetables. Close the jar tightly and expose to sunlight to ferment for 3 days |
| Consumption |
| Eat with Nam-prik. |
|
