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Meat from Thailand
Som-dteen-wooa is a salty, sour home pickle from northeast Thailand made from ox hooves and hocks. The hooves are cleaned, boiled soft and cut small, then mixed with cabbage and green garlic, sugar and a little cooked glutinous rice and left to sour for one to two days. It keeps about a week in a refrigerator.
A short entry: the sources we found record only what is said here about Som-dteen-wooa itself.
| Ox hooves with hocks | Hair burnt off and scraped, washed in brine, deboned, boiled soft and cut small[jircas-som-dteen-wooa] |
| Cabbage and green garlic | About 1:1 by weight, chopped; garlic bulb if there is no green garlic[jircas-som-dteen-wooa] |
| Salt, sugar, a little monosodium glutamate and a small amount of cooked glutinous rice | [jircas-som-dteen-wooa] |
Total time across the recorded steps: 24 h – 2 days
What changes: Ox hooves are singed, scraped, deboned, boiled soft and cut small
The hooves and hocks are singed, blanched and scraped to remove the hair, washed with brine to remove fat and mucus, taken off the bone, boiled until soft and cut small.
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
Som-dteen-wooa is a salty, sour home pickle from northeast Thailand made from ox hooves and hocks. The hooves are cleaned, boiled soft and cut small, then mixed with cabbage and green garlic, sugar and a little cooked glutinous rice and left to sour for one to two days. It keeps about a week in a refrigerator. Made in 3 steps over 24 h – 2 days. The longest step, combine and ferment in a bowl, takes 24 h – 2 days (JIRCAS).
| Main step | 24 h – 2 daysReported[jircas-som-dteen-wooa] | Combine and ferment in a bowl |
|---|
Som-dteen-wooa ferments cooked, gelatinous ox hoof with vegetables for only a day or two, whereas naem and som-neua ferment raw minced meat.
The meat is boiled before fermenting. The database says to keep it in a refrigerator for up to a week; without refrigeration it sours quickly. The method leaves the boiled meat to ferment for 1–2 days and gives no salt or acidity figure. The CDC says bacteria multiply rapidly between 40 °F and 140 °F (about 4 °C and 60 °C), and perishable food such as cooked meat should not be left out for more than 2 hours, or 1 hour above 90 °F (about 32 °C).
Every number is labelled with how it is known. How this atlas is made
