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Vegetables from Thailand
Kra-tiam-dorng is whole garlic bulbs, trimmed and peeled of their outer skin, kept under a boiled and cooled mix of sugar, vinegar, salt and water in the shade for about a month. The bulbs turn yellowish white in a clear pale-yellow liquid and taste salty, sour and slightly sweet. The JIRCAS card gives them a year of keeping, with no pH measured.
| Fresh garlic bulbs1 kg | Roots cut off, about 3 inches of leaf left, outer skin peeled[jircas] |
| Sugar1 1/2 cups | [jircas] |
| Vinegar1 cup | [jircas] |
| Salt3 tablespoons | [jircas] |
| Water2 cups | [jircas] |
Total time across the recorded steps: 30 days
What changes: Garlic bulbs are trimmed, leaving a short stub of leaf, peeled, washed and packed
The standard also allows soaking in limewater or a firming salt before pickling.
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
Kra-tiam-dorng is whole garlic bulbs, trimmed and peeled of their outer skin, kept under a boiled and cooled mix of sugar, vinegar, salt and water in the shade for about a month. The bulbs turn yellowish white in a clear pale-yellow liquid and taste salty, sour and slightly sweet. The JIRCAS card gives them a year of keeping, with no pH measured. Made in 5 steps over 30 days. The longest step, cover the garlic, close and ferment in the shade, takes 30 days (JIRCAS 2026).
| Main step | 30 daysReported[jircas] | Cover the garlic, close and ferment in the shade |
|---|---|---|
| Acidity | pH up to 4.5Set[tcps285] | Finished pickle |
Unlike the Thai brine-and-rice pickles, the garlic starts in a sweet vinegar brine, and the card gives it a year of keeping. It has its own community standard, with a looser pH limit (4.5) than the pickled-ginger standard (4).
Thailand's community standard for pickled garlic requires pH 4.5 or below, total microbes at most 1 × 10^4 per gram, no Staphylococcus aureus in 0.1 g, E. coli below 3 per gram (MPN) and yeasts and moulds at most 100 per gram. It bans synthetic colours, borax and artificial sweeteners, and the liquid must show no white film or bubbles from fermentation [tcps285]. As a general hazard, a US extension sheet notes that a garlic clove is low in acid (typically pH 5.3 to 6.3) and can support botulinum toxin growth, and that a whole clove can take from 3 days to more than a week to acidify [wsu-garlic]. The JIRCAS card gives neither the vinegar's strength nor a finished pH, and it dilutes the vinegar with twice its volume of water, so nothing shows this jar meets that limit. A Colorado State extension sheet on pickled peppers says acid must be uniform throughout a pickled product to stop botulinum growth, and to use only recipes with tested proportions and vinegars of known acidity [csu-peppers]. This card is not such a recipe. Unless the pH has been measured at 4.5 or below, do not leave the jar out. Keep it in the refrigerator from the start, and do not rely on the card's month in the shade or its one-year keeping time.
Hazards the sources name: Staphylococcus aureus and Escherichia coli (the pickled-garlic standard sets limits for both).
Every number is labelled with how it is known. How this atlas is made
