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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.
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).
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.