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Fruit from Thailand
Ma-yom-dorng is mature star gooseberry soaked for 2 to 3 hours in lime solution, then soured in an earthen jar under a 10 to 15 % brine. The closed jar stands in the shade for 3 days. It is a sour, salty snack.
| Mature star gooseberries | Washed[jircas] |
| Lime solution | For a 2–3 hour soak before brining[jircas] |
| Salt brineAbout 10–15 % (w/v) | Enough to cover the fruit[jircas] |
Total time across the recorded steps: 34 days
What changes: The star gooseberries soak in limewater for 2 to 3 hours, then are washed
The standard's definition of pickled fruit allows this soak in limewater or a firming agent before brining.
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-yom-dorng is mature star gooseberry soaked for 2 to 3 hours in lime solution, then soured in an earthen jar under a 10 to 15 % brine. The closed jar stands in the shade for 3 days. It is a sour, salty snack. Made in 4 steps over 34 days. The longest step, store, takes 30 days (JIRCAS 2026). Salt is 10–15 % (JIRCAS 2026). Lactobacillus plantarum, L. brevis, L. pentosus and Lactococcus lactis subsp. lactis does most of the fermenting.
| Main step | 30 daysReported[jircas] | Store |
|---|---|---|
| Salt | 10–15 %Reported[jircas] | Cover with brine in an earthen jar |
| Acidity | pH up to 3.5Set[tcps160] | Close and ferment in the shade |
Ma-yom-dorng follows the general Thai fruit-pickle method but the fruit is soaked in limewater first to firm it, as the community standard allows.
Thailand's community standard for pickled fruit names ma-yom among its fruits. 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. It bans synthetic colours, borax and non-sugar sweeteners. Wash the limewater off well before brining.
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
