Local name
Tang-chai |
Ingredients
Cabbage:
Brassica oleracea L. var. Capitata L. (Ka-lam-plee).
Brown sugar, garlic, galangal, salt and rice mould. |
Fish normally used:
|
| Fermentation: |
30 days. |
| Storage life: |
1 year. |
| Production: |
In home industry. |
| Properties: |
Small solid brownish yellow pieces, salty and slightly sweet taste with characteristic aroma. |
Microorganisms
No data.
|
| Method |
 |
1. The cabbage must be fresh and without any defects. Wash the cabbage and separate each leaf. Sundry until wilted, then cut into 1 cm. squares.
2. In an earthen jar mix 2 parts of wilted cabbages to 1/4 part of mixed brown sugar, salt, garlic, galangal and a small amount of rice mould.
3. Seal the jar air-tight and keep it at room temperature for 2 days. Transfer the contents to another earthenware or glass jar with an air-tight seal. Leave under shade to ferment for about 30 days. |
| Consumption |
| Use as seasoning in many dishes e.g. Gaeng-jeut. |
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