A Study of the Diversity of Local Fermented Foods and Food Security within the Taibru Ethnic Lower Khong Riverside Community in Thailand

Abstract

This research aims to 1) study the diversity of local fermented foods and food security in Taibru ethnic Lower Khong Riverside Community in Thailand, 2) study the local fermentation methods and recipes used in the Taibru ethnic Lower Khong Riverside Community in Thailand, and 3) collate the fermentation methods and recipes used in the Taibru ethnic Lower Khong Riverside Community in Thailand. The research methodology is qualitative. The subjects of the study were community leaders, villagers, and teachers and students in Weonbuk School, Khong Chiam, Ubon Ratchathani. The subjects were selected using a purposive sampling method. The instruments used in the research were mind-mapping, structured interviews, participant observation, and non-participant observation. The procedure was divided into 7 phases as follows. 1) Community, society, culture, and local wisdom about the local fermented foods of the Taibru ethnic community were studied by reviewing documents and related studies, observation, local wisdom interviews. An open forum meeting was also held to explain the research and seek permission and
cooperation from the villagers, community leaders, teachers, and students. The participants were then provided with information about the research project aims, the procedure, and the data collecting and synthesis methods. 2) The variety
of local fermented foods was identified and investigated using interviews, direct observation, group discussion, and photo observation. The local fermentation methods and recipes used by the Taibru ethnic community were also identified and collated. 3) The traditional local fermentation methods and recipes used by the Taibru ethnic community were explained by the participants using their local wisdom. Samples of the fermented foods were collected to test their nutrition contents and value (Inmucal). 4) The methods used for making local fermented foods in the Lower Khong Riverside Community in Thailand and the recipes used were then synthesized. 5) Educational materials about local fermented foods in the Lower Khong Riverside Community were created by students majoring in the English and Business English Programmes from Ubonratchatani Rajabhat University. The materials were then disseminated to elementary school students in the Taibru ethnic community. 6) Lessons on how to create educational materials about local fermented foods were delivered to elementary
school students and all materials were given to the school. 7) A database
development activity about local fermented foods was held, which was then placed onto the website for interested people.
The results of this study clearly identified the variety of the fermented
foods made, the fermentation methods, and the recipes used, as follows. 1) There
are 8 kinds of fermented foods produced in this community. They are
fermented gynandra (Som-Pak-Sian), fermented mustard greens (Pak-Kard-Hin),
fermented leaf mustard/lettuce (Pak-Kard), fermented sacred barnar (Pak-Goom),
fermented spring onion (Ton-Hom-Dong), fermented steamed bamboo shoot (Nor-Mai-Nueng), fermented fish with rice (Pla-Som), and fermented fish (Pla-Ra-Krabung). 2) The fermenting methods of the Taibru ethnic community
are not complicated and do not depend on technology, however they do depend
on their ways of living. To illustrate, the community is located by the river, therefore, they can catch and cook fish during any seasons. Moreover, the vegetables are also abundant. However, in order to preserve the foods, they are fermented. The duration process of the fermentation is approximately 2-3 days before the fermented foods are ready to eat. The only exception is the fermented fish (Pla-Ra-Krabung), which needs 3 months to 1 year of fermentation. The fermentation methods in the Taibru ethnic community is done by using similar ingredients but with different methods. Each recipe is fermented using different methods depending on the choice of the cook who decides which method provides the better taste. The specific method is then passed on to the next generation. The people in the community’s favourite taste for fermented food is sour as they believe that this taste affects appetite. The sour taste of fermented foods is unique and is part of the local wisdom of food preservation within the Taibru ethnic community. The fermented foods of the Taibru ethnic community are really tasty because of the fresh and clean ingredients used and the microbes in the fermentation process. Moreover, that the Taibru ethnic community are really generous as they make fermented foods in the large quantities and share the food with their neighbours. Fermentation
does not only mean food preservation, it also shows the traditional and
cultural generosity and harmony of the community. 3) The local fermented food
recipes of the Taibru ethnic community were collected following integration of
community knowledge. This knowledge was then passed on to the Taibru ethnic community via fermentation lessons for students in order to learn about the ingredients and the fermentation methods used and was integrated with foreign language learning. The students were also taught how to create educational materials in order to raise their cooperative working, enhance their creativity, raise awareness of the utilization of local resources, integrate and conserve knowledge, and publicise and create learning materials for the website.