Pak-gard-dong
Fermented mustard leaf, leafy vegetables - Thailand. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- 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.
How it is made, step by step - 3 steps, each one quoted from FAO Bulletin 134 6.1.3.
Character
Described in the literature as acidic, wet, side dish.
Other ingredients: Salt and sugar solution.
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.
The published record
| Source | What it says |
|---|---|
| Tamang, J.P., Watanabe, K. and Holzapfel, W.H. | Microorganisms isolated from some common and uncommon fermented vegetable products of the world. |
| Swain, M.R., Anandharaj, M., Ray, R.C. and Parveen Rani, R. | Examples of traditional fermented fruits and vegetables, which are used in various parts of Asian subcontinent. |
Same substrate
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.