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Vegetables from Thailand, all regions
Pak-kaat-dorng is Thai pickled mustard greens. The greens are wilted in the sun for a day, then either kneaded with 8–10 % salt and a little boiled rice and left closed for 5–10 days, or covered with a brine of salt, palm sugar and rice-wash water and set in the sun for 3–5 days. Market samples are sour, about pH 3.6.
| Mustard greens (method 2)2 kg | [jircas] |
| Salt (method 2)1 cup | [jircas] |
| Palm sugar (method 2)1 cup | [jircas] |
| Water (method 2)2 cups | [jircas] |
| Rice-wash water, or cooked rice and water (method 2)3 cups | [jircas] |
| Salt (method 1)8–10 % by weight | [jircas] |
| Boiled rice (method 1)2 % | [jircas] |
| Starter | spontaneous |
Total time across the recorded steps: 9 days – 16 days
What changes: Mustard greens wilt in the sun for a day
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
Pak-kaat-dorng is Thai pickled mustard greens. The greens are wilted in the sun for a day, then either kneaded with 8–10 % salt and a little boiled rice and left closed for 5–10 days, or covered with a brine of salt, palm sugar and rice-wash water and set in the sun for 3–5 days. Market samples are sour, about pH 3.6. Made in 4 steps over 9 days – 16 days. The longest step, method 1: knead with salt and boiled rice and close, takes 5–10 days (JIRCAS 1995). Salt is 8–10 % (JIRCAS 1995). Weissella, Lactobacillus and Pediococcus and Lactobacillus brevis, Lactobacillus plantarum and Pediococcus cerevisiae do most of the fermenting.
| Main step | 5–10 daysReported[jircas] | Method 1: knead with salt and boiled rice and close |
|---|---|---|
| Salt | 8–10 %Reported[jircas] | Method 1: knead with salt and boiled rice and close |
| Acidity | pH 3.6Measured[panutai2024] | Finished pickle |
Unlike pak-kaat-dorng-haeng, the greens are kept wet in their brine and not dried after fermenting. In northern Thailand, Shan and Karen makers ferment cut greens with salt and rice-wash water for 3 days, while the Lawa blanch and dry them and ferment them semi-dry with salt and cooked rice in banana leaf [yongsawas2022].
Market samples reach about pH 3.6 [panutai2024]. In a study of village pickles in northern Thailand, the Karen and Shan pickles measured pH 4.33 and 4.63, and the blanched, semi-dry Lawa pickle pH 5.95, with fewer lactic acid bacteria. Enterobacteriaceae were found in the Shan and Lawa pickles and Staphylococcus in the Lawa pickle. The authors link this to untreated water, poor washing and handling, and advise clean raw materials, equipment and premises [yongsawas2022].
Hazards the sources name: Enterobacteriaceae (small proportions in Shan pickles, significant in Lawa pickles) and Staphylococcus (Lawa pickles).
Every number is labelled with how it is known. How this atlas is made
Yongsawas and colleagues (2022) describe phak-gard-dong as an ethnic fermented vegetable product of Thailand, associated with the Lanna people of the north, and studied it among the Karen, Lawa and Shan. They record that the Karen and Shan wilt the greens in the sun and ferment them in rice-wash water, while the Lawa blanch and dry the greens and mix in cooked rice [yongsawas2022].
