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Fruit from Thailand
Ma-kaam-dorng is mature tamarind blanched, peeled and soured in a boiled and cooled salt and sugar brine (palm sugar preferred). The closed jar stands in a sunlit spot for 3 days. It is eaten with salt, sugar and crushed chilli.
| Mature tamarind pods60 fruit | Blanched 1 minute and peeled; the seeds are usually left in[jircas] |
| Salt4 cups | [jircas] |
| Sugar, preferably palm sugar1/2 cup | [jircas] |
| WaterAbout 6 cups | [jircas] |
Total time across the recorded steps: 3 days
What changes: The tamarind pods are blanched for a minute and peeled
The skin is peeled off; the card says the seeds can be removed, but in practice they usually stay in.
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
Ma-kaam-dorng is mature tamarind blanched, peeled and soured in a boiled and cooled salt and sugar brine (palm sugar preferred). The closed jar stands in a sunlit spot for 3 days. It is eaten with salt, sugar and crushed chilli. Made in 4 steps over 3 days. The longest step, cover, close and ferment in the sun, takes 3 days (JIRCAS 2026). Lactobacillus plantarum, L. brevis, L. pentosus and Lactococcus lactis subsp. lactis does most of the fermenting.
| Main step | 3 daysReported[jircas] | Cover, close and ferment in the sun |
|---|---|---|
| Acidity | pH up to 3.5Set[tcps160] | Cover, close and ferment in the sun |
Ma-kaam-dorng follows the general Thai fruit-pickle method (fruit under a boiled, cooled brine in a closed jar). The pods are blanched for a minute first so the skin peels off.
Thailand's community standard for pickled fruit requires pH 3.5 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 non-sugar sweeteners.
Hazards the sources name: Staphylococcus aureus and Escherichia coli (the pickled-fruit standard sets limits for both).
Every number is labelled with how it is known. How this atlas is made
