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Vegetables from Thailand
Pak-kaat-dorng-haeng is Thai mustard greens that are salted, fermented and then dried. The greens are kneaded with salt overnight, pressed, sun-dried for a day, fermented in a closed jar in the shade for 5–7 days and dried again on bamboo trays. The JIRCAS card gives a storage life of 4–6 months.
A short entry: the sources we found record only what is said here about Pak-kaat-dorng-haeng itself.
| Mustard greens0.5 kg | [jircas-haeng] |
| Salt3 tablespoons | [jircas-haeng] |
Total time across the recorded steps: 6 days – 8 days
What changes: Mustard greens are kneaded with salt until they wilt, then rest overnight
3 tablespoons of salt per half kilogram of greens, kneaded until the greens wilt [jircas-haeng]. Output: wilted, salted greens in their own liquid.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pak-kaat-dorng-haeng is Thai mustard greens that are salted, fermented and then dried. The greens are kneaded with salt overnight, pressed, sun-dried for a day, fermented in a closed jar in the shade for 5–7 days and dried again on bamboo trays. The JIRCAS card gives a storage life of 4–6 months. Made in 4 steps over 6 days – 8 days. The longest step, pack in a closed jar and ferment in the shade, takes 5–7 days (JIRCAS).
| Main step | 5–7 daysReported[jircas-haeng] | Pack in a closed jar and ferment in the shade |
|---|
The wet pickle, pak-kaat-dorng, keeps 1 month to 1 year [jircas-dorng]. This form is pressed and sun-dried both before and after a short fermentation, so it ferments semi-dry and keeps as a dry product [jircas-haeng].
The JIRCAS card lists a storage life of 4–6 months but gives no pH, salt percentage or test behind it. Its wash and soak before cooking is to remove excess salt and soften the greens, not a safety step [jircas-haeng].
Every number is labelled with how it is known. How this atlas is made
