Pak-sian-dong
Fermented pak sian leaf, leaves of gynandropis pentaphylla, leaves of pak-sian - Thailand. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- 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.
How it is made, step by step - 2 steps, each one quoted from FAO Bulletin 134 6.2.9.
Character
Described in the literature as acidic, wet, side dish.
Other ingredients: Brine.
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 germentum
- Lactobacillus buchneri
- Lactobacillus brevis
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 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.