Sato dong
Thai pickle of stink bean seeds, Parkia speciosa, with the testa left on, held in a 10 percent salt brine in a glass jar in shade. JIRCAS records a three to four day ferment and a separate seven day flavour note.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
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Recipes
Fermented achar from rural Matiari, Sindh
A 2025 study in rural Matiari, Sindh, describes five fermented achar preparations of radish, carrot, onion, mango and lemon with chilli. The shared method quantities do not give a per-food recipe.
Phak sian dong (pickled spider plant)
Phak sian dong is a Thai pickle of spider-plant tips and flowers (Cleome gynandra), salted and packed with cooked rice. Northeastern Thai and Lao Khrang accounts give different methods.
Mesu
Tender bamboo shoots fermented without salt in a hollow bamboo tube for about one to two weeks in Sikkim and Darjeeling, eaten as a sour pickle or in curry.