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Vegetables from Thailand
Tooa-ngork-dorng is mung-bean sprouts blanched for a few seconds, covered with salt, a little vinegar and boiled water, and left closed in the shade for 1 to 2 days. The vinegar makes it partly acidified from the start. Thailand's community product standard requires pH 4.0 or below.
| Mung-bean sprouts2 kg | Skins and roots removed[jircas] |
| Salt1 cup | [jircas] |
| Vinegar1/2 cup | [jircas] |
| Boiled water2 cups | [jircas] |
Total time across the recorded steps: 24 h – 2 days
What changes: The skins and roots come off the sprouts and they are washed well
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
Tooa-ngork-dorng is mung-bean sprouts blanched for a few seconds, covered with salt, a little vinegar and boiled water, and left closed in the shade for 1 to 2 days. The vinegar makes it partly acidified from the start. Thailand's community product standard requires pH 4.0 or below. Made in 3 steps over 24 h – 2 days. The longest step, cover with the salt and vinegar liquid, close and ferment in the shade, takes 24 h – 2 days (JIRCAS 1995). Lactobacillus plantarum does most of the fermenting.
| Main step | 24 h – 2 daysReported[jircas] | Cover with the salt and vinegar liquid, close and ferment in the shade |
|---|---|---|
| Acidity | pH up to 4Set[tcps319] | Cover with the salt and vinegar liquid, close and ferment in the shade |
Unlike tooa-li-song-dorng, which is mixed with dry salt, the brine has vinegar in it from the start, so the sprouts are partly acidified before fermentation begins. It ferments for 1 to 2 days against 2 to 3 for the peanut-sprout pickle.
Thailand's community standard for pickled bean sprouts (mung bean and peanut) requires pH 4.0 or below, total microbes no more than 1 × 10^4 per gram, no Staphylococcus aureus in 0.1 g, E. coli below 3 per gram (MPN) and yeasts and moulds no more than 100 per gram. Calcium firming salts are capped at 1000 mg/kg. The FDA says sprouts served raw or lightly cooked can carry Salmonella, Listeria and E. coli, because the warm, humid conditions of sprouting let a few bacteria on the seed grow to high levels. It says children, older adults, pregnant women and people with weak immune systems should avoid raw or lightly cooked sprouts. This pickle blanches the sprouts for only a few seconds [fda-produce].
Hazards the sources name: Staphylococcus aureus; Escherichia coli (the standard sets a limit).
Every number is labelled with how it is known. How this atlas is made
Thailand's Industrial Standards Institute issued Community Product Standard 319 for pickled bean sprouts in B.E. 2547 (2004), whose definition names mung beans as a suitable sprout.
