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Fruit from Thailand
Poot-sa-dorng is mature jujube soured under a boiled and cooled brine of salt and palm sugar. The closed jar is set in the sun for 3 days. It is served dipped in sugar, salt and chopped chilli.
| Mature jujube1 kg | Washed and drained[jircas] |
| Salt1 cup | [jircas] |
| Palm sugar1/4 cup | [jircas] |
| Water2 cups | [jircas] |
Total time across the recorded steps: 33 days
What changes: Starting material: mature jujube, washed and packed in a jar
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
Poot-sa-dorng is mature jujube soured under a boiled and cooled brine of salt and palm sugar. The closed jar is set in the sun for 3 days. It is served dipped in sugar, salt and chopped chilli. Made in 4 steps over 33 days. The longest step, store, takes 30 days (JIRCAS 2026). Lactobacillus plantarum and other Lactobacillus sp. and Candida sp. do most of the fermenting.
| Main step | 30 daysReported[jircas] | Store |
|---|---|---|
| Acidity | pH up to 3.5Set[tcps160] | Cover, close and ferment in the sun |
Poot-sa-dorng follows the general Thai fruit-pickle method under a salt and palm-sugar brine.
Thailand's community standard for pickled fruit 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.
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
