Local name
Pak-kaat-dorng |
Ingredients
Mustard greens:
Brassica juncea (Pak-kaat-khieo).
Chinese mustard:
Brassica chinensis (Pak-kwaang-tung)
Salt, cooked rice or rice wash water, palm sugar. |
Fish normally used:
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| Fermentation: |
3-10 days. |
| Storage life: |
1 month to 1 year, according to method. |
| Production: |
In small-scale industry. |
| Properties: |
Yellowish green solid with a salty and sour taste with or without a slightly sweet taste. |
Microorganisms
Debaryomyces sp., Lactobacillus brevis, Lactobacillus plantarum, Pediococcus cerevisiae, Pichia sp.
|
| Method |
 |
There are two methods.
1. Wash mustard green/Chinese mustard and leave in the sun for one day or until wilted. On the following day knead with 8-10% by weight of salt and add 2% of boiled rice. Pack in a container and close the lid. Leave to ferment for 5-10 days. Pak-kaat-dorng produced by this method has salty taste and can be kept for one year.
2. Wash mustard green/Chinese mustard and leave in the sun for one day or until wilted Soak in an earthenware jar. Dissolve 1 cup of salt and 1 cup of palm sugar in 2 cups of water (to 2 kg. of vegetable), and 3 cups of rice-wash water (or cooked rice and water) to cover the packed leaf mustard. Close the jar and expose it to sunlight to ferment for 3-5 days. Pak-kaat-dorng produced by this method has a sour and slightly salty and sweet taste. It has shorter shelf life of 1-2 months. |
| Consumption |
1. Eat as a side dish
2. Use as an ingredient in main dishes, e.g. light soup made by boiling the Pak-kaat-dorng with spare ribs and serving with rice. |
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