Hom-dong
Fermented onion - Thailand. Region and substrate as published. No source consulted here states its fermentation parameters.
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Hom-dong. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Character
Described in the literature as fermented red onion.
Organisms
As named by the sources, under the names those sources used. Where a name has since been reassigned, the organism page says so and gives the current one.
- Leuconostoc mesenteroides
- Pediococcus cerevisiae
- Lactobacillus plantarum
- Lactobacillus fermentum
- Lactobacillus buchneri
The published record
| Source | What it says |
|---|---|
| FAO Bulletin 134 6.2.10 | Hom-dong: pickled red onions from Thailand |
| Tamang, J.P., Watanabe, K. and Holzapfel, W.H. | Microorganisms isolated from some common and uncommon fermented vegetable products of the world. |
Same region
Fields on this page come from Literature FAO 134. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.