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Vegetables from Thailand
Ma-keua-dtor-laer-dorng is young garden eggplant, whole or cut in pieces, mixed with about a cup of salt per kilogram and closed in a jar in a sunny place. The card lists only eggplant and salt. In 3 days it turns light green, salty and sour.
A short entry: the sources we found record only what is said here about Ma-keua-dtor-laer-dorng itself.
| Young garden eggplants, stalks removed1 kg | Whole, halved or cut in pieces[jircas] |
| SaltAbout 1 cup | [jircas] |
Total time across the recorded steps: 3 days
What changes: The eggplants are washed and used whole or cut into halves or pieces
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-keua-dtor-laer-dorng is young garden eggplant, whole or cut in pieces, mixed with about a cup of salt per kilogram and closed in a jar in a sunny place. The card lists only eggplant and salt. In 3 days it turns light green, salty and sour. Made in 3 steps over 3 days. The longest step, close in a jar and ferment in a sunny place, takes 3 days (JIRCAS 2026).
| Main step | 3 daysReported[jircas] | Close in a jar and ferment in a sunny place |
|---|
This is the dry-salted Thai eggplant pickle; ma-keua-proh-dorng is covered with a sweetened rice-wash brine instead.
Every number is labelled with how it is known. How this atlas is made
