Fermented spring shallots
Local name
Spring shallots. Alium ascalonicum (Horm). Salt, cooked rice.
Fish normally used:
Fermentation: 4 days.
Storage life: 7 days.
Production: In home industry.
Properties: Yellowish green vegetables with salty and sour taste.
Candida sp., Lactobacillus plantarum, Lactobacillus sp., Pediococcus pentosaceus.
1. Wash fresh spring shallots, drain and place them in a bowl.
2. Add 10% (w/v) salt solution to cover the shallots.
3. Add a small amount of cooked rice and mix well. In some places coconut juice is used instead.
4. Cover the bowl with a cheese cloth and leave under shade to ferment for 4 days.
1. Eat with Nam-prik.
2. As a garnish for spicy soup or fermented egg.