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Fruit from Thailand
Ma-kaam-pom-dorng is Indian gooseberry wilted in the sun and soaked in about 20 % salt brine, sweetened to taste with an extract of cha-em stem. The bowl is covered with cheesecloth and left in the shade for 5 days. It is a sour, salty and sweet snack.
| Mature Indian gooseberries | Washed and sun-wilted[jircas] |
| Salt solutionAbout 20 % (w/v) | [jircas] |
| Cha-em extractTo taste | A few pieces of dried climbing stem soaked in water for a few hours, then strained; used to sweeten[jircas] |
Total time across the recorded steps: 5 days
What changes: Washed gooseberries wilt in the sun as water leaves them
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-pom-dorng is Indian gooseberry wilted in the sun and soaked in about 20 % salt brine, sweetened to taste with an extract of cha-em stem. The bowl is covered with cheesecloth and left in the shade for 5 days. It is a sour, salty and sweet snack. Made in 4 steps over 5 days. The longest step, cover with cheesecloth and ferment in the shade, takes 5 days (JIRCAS 2026). Salt is 20 % (JIRCAS 2026). Lactobacillus plantarum, L. brevis, L. pentosus and Lactococcus lactis subsp. lactis does most of the fermenting.
| Main step | 5 daysReported[jircas] | Cover with cheesecloth and ferment in the shade |
|---|---|---|
| Salt | 20 %Reported[jircas] | Soak in brine, with cha-em extract to taste |
| Acidity | pH up to 3.5Set[tcps160] | Cover with cheesecloth and ferment in the shade |
Ma-kaam-pom-dorng follows the general Thai fruit-pickle method but the fruit is sun-wilted first and sweetened to taste with cha-em stem extract. It sours in an open bowl under cloth, not a closed jar.
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 sweeteners other than sugar. Keep the fruit under the brine and the cloth clean. In a 2015 survey of 45 pickled fruit samples (plum and Indian gooseberry) at the Indochina Market in Nong Khai, the gooseberry pickles included 2 samples with E. coli above 3 per gram, 1 with S. aureus and 9 with moulds above 100 per gram, and 3 with borax [koosab2016].
Hazards the sources name: Staphylococcus aureus and Escherichia coli (the pickled-fruit standard sets limits for both); Escherichia coli, Staphylococcus aureus and moulds (found in market samples of pickled Indian gooseberry above the standard's limits).
Every number is labelled with how it is known. How this atlas is made
