Local name
Ma-keua-proh-dorng |
Ingredients
Young garden eggplants:
Solanum xanthocarpum (Ma-keua-proh).
Salt, sugar, vinegar and rice wash water. |
Fish normally used:
|
| Fermentation: |
2 days. |
| Storage life: |
7 days. |
| Production: |
In home industry. |
| Properties: |
Light green solid with salty and sour taste. |
Microorganisms
Lactobacillus plantarum
|
| Method |
 |
1. Wash the eggplants and remove the stalks. Slice into 6-8 sections but still joined together. Place the eggplants in a jar.
2. Dissolve 1 cup of salt and 3 tablespoons of sugar in 2 tablespoons of vinegar and 5 cups of rice wash water (for 1 kg. of eggplants).
3. Add the solution to the jar until it covers the eggplants then close the jar tightly.
4. Expose to sunlight for 2 days to ferment. |
| Consumption |
| Eat with Nam-prik. |
|
