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Vegetables from Thailand
Pak sian dong is a sour Thai pickle of spider plant leaves and shoots (Cleome gynandra). The greens are wilted in the sun, mixed with a little salt and cooked rice, and weighted under their own brine in the shade for a few days while lactic acid bacteria sour them.
| Spider plant (pak sian) leaves and shoot tips | Defective stems, leaves and flowers trimmed off, then washed[jircas] |
| SaltAbout 2–4 % (w/w) | [jircas] |
| Cooked riceAbout 2–4 % (w/w) | Some makers use rice-washing water instead[jircas][panutai2024] |
Total time across the recorded steps: 2 days – 7.1 days
What changes: Spider plant leaves and shoots wilt in the sun for 1–2 hours
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 sian dong is a sour Thai pickle of spider plant leaves and shoots (Cleome gynandra). The greens are wilted in the sun, mixed with a little salt and cooked rice, and weighted under their own brine in the shade for a few days while lactic acid bacteria sour them. Made in 4 steps over 2 days – 7.1 days. The longest step, ferment in the shade, takes 2–7 days (JIRCAS Database of Fermented Foods of Thailan…). Salt is 2–4 % (JIRCAS Database of Fermented Foods of Thailan…). Lactiplantibacillus plantarum and Pediococcus pentosaceus do most of the fermenting.
| Main step | 2–7 daysReported[jircas][panutai2024] | Ferment in the shade |
|---|---|---|
| Salt | 2–4 %Reported[jircas] | Mix with salt and cooked rice |
| Acidity | pH 3.7Measured[panutai2024] | Ferment in the shade |
Pak sian dong is soured with a little cooked rice as extra sugar for the bacteria, like other Thai pak dong pickles, but its base is a wild spider plant and it keeps only about two weeks.
Samples measured pH 3.72 ± 0.53 [panutai2024]. Keep the greens under the brine while they ferment, and eat within the 15-day storage life [jircas].
Every number is labelled with how it is known. How this atlas is made
Koch Cha Sarn Journal of Science (2021) lists pickled vegetables (som phak to the Thai-Lao, chu to the Thai-Khmer) among eight fermented foods found in both ethnic groups in border villages of Surin province, and names pak sian among the vegetables both groups pickle. Makers in both groups say they inherited the method from their ancestors and passed it to their children. The paper says the Thai-Khmer only salt-pickle and add rice-washing water the day before eating, while the Thai-Lao make salted and sweet pickles and do not add rice-washing water [trongjit2020].
