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Vegetables from Thailand

Ma-keua-proh-dorng (pickled young Thai eggplant)มะเขือเปราะดอง

Ma-keua-proh-dorng is young Thai eggplant slit into 6 to 8 joined sections and covered with salt, sugar, a little vinegar and rice-wash water. The tightly closed jar stands in the sun for 2 days until the eggplant turns sour. It keeps about a week.

A short entry: the sources we found record only what is said here about Ma-keua-proh-dorng itself. Its own sources do not record how it is made, so the steps and scenes below are those of Gaji kimchi (stuffed eggplant kimchi) and dongga kimchi, the closest documented vegetables ferment, shown as a guide to the method, not as a record of Ma-keua-proh-dorng.

Short entryVegetables2 days

Recipe

Amounts from a sourceAmounts for 1 kg of eggplants, from the JIRCAS Thai fermented-food card.
Young Thai eggplants, stalks removed1 kg[jircas]
Salt1 cup[jircas]
Sugar3 tablespoons[jircas]
Vinegar2 tablespoons[jircas]
Rice-wash water5 cups[jircas]

Total time across the steps of Gaji kimchi (stuffed eggplant kimchi) and dongga kimchi: 24 h – 2 days

Start
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What changes: Eggplants are slit two or three ways along their length

Step 1 of 4 · steps of Gaji kimchi (stuffed eggplant kimchi) and dongga kimchi
Slit the eggplants
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

Output: eggplants slit two or three ways.

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

Ma-keua-proh-dorng is young Thai eggplant slit into 6 to 8 joined sections and covered with salt, sugar, a little vinegar and rice-wash water. The tightly closed jar stands in the sun for 2 days until the eggplant turns sour. It keeps about a week. Made in 2 steps over 2 days. The longest step, cover with the salted rice-wash water, close tightly and ferment in the sun, takes 2 days (JIRCAS 2026).

Key numbers
Main step2 daysReported[jircas]Cover with the salted rice-wash water, close tightly and ferment in the sun

What makes this one different

Unlike ma-keua-dtor-laer-dorng, which is dry-salted, this eggplant is slit open and covered with a sweetened, slightly vinegared rice-wash brine, and it is ready a day sooner.

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: Ma-keua-dorng (pickled young garden eggplant; local name ma-keua-proh-dorng), read 2026-10-23gov