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Fruit from Thailand
Sa-mor-dorng is mature samor fruit wilted in the sun, kneaded with fine salt at 400 g per kg and sweetened with cha-em stem extract. The bowl is covered with cheesecloth and left in the shade for a week. It is a dark green, sweet, salty and sour snack.
| Mature samor fruit1 kg | Washed and sun-dried until wilted[jircas] |
| Fine salt400 g | [jircas] |
| Cha-em extract | A few pieces of dried climbing stem soaked in water for a few hours, then strained[jircas] |
Total time across the recorded steps: 3.2 months – 6.2 months
What changes: Washed samor fruit wilts in the sun as water leaves it
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
Sa-mor-dorng is mature samor fruit wilted in the sun, kneaded with fine salt at 400 g per kg and sweetened with cha-em stem extract. The bowl is covered with cheesecloth and left in the shade for a week. It is a dark green, sweet, salty and sour snack. Made in 4 steps over 3.2 months – 6.2 months. The longest step, store, takes 3–6 months (JIRCAS 2026). Salt is 40 % (JIRCAS 2026). Candida sp. does most of the fermenting.
| Main step | 3–6 monthsReported[jircas] | Store |
|---|---|---|
| Salt | 40 %Reported[jircas] | Knead with salt and add cha-em extract |
| Acidity | pH up to 3.5Set[tcps160] | Cover with cheesecloth and ferment in the shade |
In Sa-mor-dorng the salt is kneaded into the wilted fruit, at 400 g per 1 kg of fruit, rather than dissolved in a brine first. Cha-em extract adds sweetness, and the bowl stands under cloth for a week.
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 sweeteners other than sugar.
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
