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Fruit from Thailand

Look-jan-teyt-dorng (brine-pickled nutmeg fruit)ลูกจันทน์เทศดอง

The flesh of nutmeg fruit is cut into pieces, sliced almost through, and fermented under a 10 % salt solution in the shade for 10 days. It is then soaked overnight in heavy syrup, which makes it sweet and salty; the syrup stage is a sugar cure, not a ferment.

A short entry: the sources we found record only what is said here about Look-jan-teyt-dorng itself.

Short entryFruit10 days

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
nutmeg fruit flesh (Myristica fragrans)
salt
sugar

Total time across the recorded steps: 10 days

Start
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What changes: Nutmeg flesh is cut into pieces and sliced thinly, not quite through

Step 1 of 4
Seed and cut the fruit, slicing almost through
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

Thin slices left joined give more surface to take up salt and sugar.

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

At a glance

The flesh of nutmeg fruit is cut into pieces, sliced almost through, and fermented under a 10 % salt solution in the shade for 10 days. It is then soaked overnight in heavy syrup, which makes it sweet and salty; the syrup stage is a sugar cure, not a ferment. Made in 4 steps over 10 days. The longest step, ferment under 10 % brine in the shade, takes 10 days (JIRCAS 2026). Salt is 10 % (JIRCAS 2026).

Key numbers
Main step10 daysReported[jircas]Ferment under 10 % brine in the shade
Salt10 %Reported[jircas]Ferment under 10 % brine in the shade

What makes this one different

A brine ferment followed by a sugar soak, so the finished fruit is sweet as well as salty, like Malaysian jeruk.

Related ferments

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [jircas] JIRCAS, Database of Fermented Foods of Thailand, Look-jan-teyt-dorng card, read 2026-10-23. Microbe lists mostly cite The traditional fermented foods of Thailand (ASEAN, 1995).gov