Local name
Hooa-pak-kaat-dorng |
Ingredients
Chinese radish:
Raphanus sativus (Hooa-pak-kaat).
Salt, palm sugar. |
Fish normally used:
|
| Fermentation: |
3 days. |
| Storage life: |
3-4 months. |
| Production: |
In home industry. |
| Properties: |
Pale to dark brown solid with a salty and sweet taste. |
Microorganisms
No data.
|
| Method |
 |
1. Wash the radishes and knead with a small amount of granular salt until soft, then leave overnight. The next morning add about 20% by weight of fine salt, mix well, and knead. Sun dry for 1 day.
2. Put the mixture into a cloth bag and weigh down, to drain water off, for 3 days. Sun dry until the radishes turn brown.
3. Dissolve palm sugar in cold boiled water. Mix thoroughly with the radishes then sun dry. |
| Consumption |
| Use as ingredient in many main dishes. |
|
