Fermented Indian gooseberry
Local name
Mature Indian gooseberry: Phyllanthus indica (Ma-kaam-pom). Salt, Cha-em (Albizia myriophylla).
Fish normally used:
Fermentation: 5 days.
Storage life: 1-2 months.
Production: In home industry.
Properties: Yellowish green fruits with a sour, salty and sweet taste.
No data.
1. Wash mature Indian gooseberries and expose to sunlight until wilted. Soak in about 20% w/v salt solution in a bowl.
2. Soak a few pieces of the dried climbing stem of cha-em in water for a few hours then strain the liquid to obtain the extract. Add the extract to the fruit for sweetening according to taste.
3. Put the mixture in a bowl and cover with a cheese cloth. Leave it to ferment under shade for 5 days.
Eat as a snack.