Dry-salted - Thailand
Pak-gard-dong
Thai fermented mustard greens, and the one recipe here where sugar is added on purpose rather than coming out of the vegetable. Three to five days, not weeks.
3 steps, every one quoted from FAO Bulletin 134 6.1.3. The step labels are this site's; the sentences under them are not.
Quantities
No source consulted here states a quantity for Pak-gard-dong - not a percentage, not a ratio. The method below is what was recorded and the amounts were not, so this site prints none. Judging the salt by eye is exactly the part of a ferment worth not guessing at, and the general method for this family of pickles carries figures that this one does not.
Every number the source states
- Fermentation time
- three to five days
- Salted and packed for
- 12 hours
- Organisms named
- Lactobacillus brevis, Pediococcus cerevisiae, Lactobacillus plantarum
- Sugar solution added after draining
- 3%
They are again allowed to ferment for three to five days at room temperature.
The mustard leaves are washed, wilted in the sun, mixed with salt, packed into containers for 12 hours.
Micro-organisms associated with the fermentation include Lactobacillus brevis, Pediococcus cerevisiae and Lactobacillus plantarum (Boon-Long, 1992).
The water is then drained and a 3% sugar solution added.
Method
Numbered for your place in the list. Every sentence below is the source's own, verified against the page it came from when this table was last built from the sources.
Wash and wilt
The mustard leaves are washed, wilted in the sun, mixed with salt, packed into containers for 12 hours.
Drain and sweeten
The water is then drained and a 3% sugar solution added.
Ferment
They are again allowed to ferment for three to five days at room temperature.
What else the source says
- The organisms
- Micro-organisms associated with the fermentation include Lactobacillus brevis, Pediococcus cerevisiae and Lactobacillus plantarum (Boon-Long, 1992).
What is doing the work
Before you make this
This site is a reference and not a food safety authority. It reports what named sources published and does not certify that any preparation is safe. The safety page sets out what the sources themselves say about acidity, about surface growth and about when to throw something away, and equipment lists the instruments the numbers above cannot be checked without.
The full record for this pickle, including every source consulted and the ones that disagree, is on its tradition page.
Other dry-salted recipes
- Sauerkraut, USDA home method
- Dry-salted lime pickle
- Dry-salted cucumber pickle
- Sauerkraut
- Dry-salted vegetables, the general method
- Hum choy
- Tempoyak
Method and asides from FAO 134 Battcock, M. and Azam-Ali, S. (1998) Fermented fruits and vegetables: A global perspective. FAO Agricultural Services Bulletin No. 134. Food and Agriculture Organization of the United Nations, Rome. Numbers from the same source, extracted separately and listed on methodology.