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Fruit from Thailand
Ma-kork-nam-dorng is mature makoknam fruit soured in a salt brine. The JIRCAS home method covers the fruit with a 20 % brine under cheesecloth for 10 days in the shade. A Thai study of a related fruit, Elaeocarpus hygrophilus (also called makoknam), instead boiled scored fruit for 5 minutes in a salt and sugar brine and kept the jar 72 hours at room temperature.
| Mature makoknam fruit | Washed and drained[jircas] |
| Salt brine (20 % v/v)2 parts salt to 10 parts water | Enough to cover the fruit[jircas] |
Total time across the recorded steps: 3 days – 10 days
What changes: Green makoknam fruit is washed and slit lengthwise
The home method uses whole fruit. The study chose green fruit about 3 cm wide and 5 cm long and slit each one four times from end to end, not reaching the seed.
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-kork-nam-dorng is mature makoknam fruit soured in a salt brine. The JIRCAS home method covers the fruit with a 20 % brine under cheesecloth for 10 days in the shade. A Thai study of a related fruit, Elaeocarpus hygrophilus (also called makoknam), instead boiled scored fruit for 5 minutes in a salt and sugar brine and kept the jar 72 hours at room temperature. Made in 4 steps over 3 days – 10 days. The longest step, cover and ferment, takes 3–10 days (JIRCAS 2026) and runs at 25–37 °C (Ruangchai S. 2024). Salt is 10–20 % (JIRCAS 2026).
| Main step | 3–10 daysReported[jircas][ruangchai2024] | Cover and ferment |
|---|---|---|
| Temperature | 25–37 °CReported[ruangchai2024] | Cover and ferment |
| Salt | 10–20 %Reported[jircas][ruangchai2024] | Make the brine |
| Acidity | pH 3.5–4Measured[ruangchai2024] | Cover and ferment |
Ma-kork-nam-dorng follows the general Thai fruit-pickle method, with a plain salt brine in the home method. It is left longer than the 3-day Thai fruit pickles, 10 days under cheesecloth.
Thailand's community standard for pickled fruit lists makok (มะกอก) among its examples. It 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, and it bans synthetic colours, borax and non-sugar sweeteners. The study pickles (Elaeocarpus hygrophilus, not the JIRCAS fruit) measured pH 3.50 to 3.97 after 72 hours, so only the saltiest, sweetest one met the 3.5 limit at that point.
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
