Brined - Thailand
Pak-sian-dong
Two to three days, which makes it the fastest ferment on this site. The bulletin gives no salt percentage for it, only the word brine, and this page does not supply one from somewhere else.
2 steps, every one quoted from FAO Bulletin 134 6.2.9. The step labels are this site's; the sentences under them are not.
Quantities
No source consulted here states a quantity for Pak-sian-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
- two to three days
- Wilted in the sun
- one to two hours
It is then placed in brine and fermented for two to three days at room temperature
The fresh vegetable is cleaned and wilted in the sun for one to two hours.
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.
Clean and wilt
The fresh vegetable is cleaned and wilted in the sun for one to two hours.
Brine and ferment
It is then placed in brine and fermented for two to three days at room temperature
What is doing the work
- Leuconostoc mesenteroides
- Pediococcus cerevisiae
- Lactobacillus plantarum
- Lactobacillus germentum
- Lactobacillus buchneri
- Lactobacillus brevis
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 brined recipes
- Fermented dill pickles, USDA home method
- Green mango pickle
- Lime pickle, brined
- Black olives
- Brined vegetables, the general method
- Green olives, Spanish style
- Kanji
- Kimchi
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.