Laotian Fermented Cabbage Som Pak

Crispy fermented cabbage prepared according to a Laotian recipe — a simple and aromatic side dish that perfectly complements spicy dishes and brings freshness to any table.

Ingredients

• 1 pcs Cabbage
• 10 pcs Green onions
• 448 ml Water
• 2 tbsp Salt

Instructions

1. Cut the cabbage into large pieces approximately 2.5 cm in size. Chop the green onions into pieces.
2. Place the chopped cabbage in a large bowl, cover with cold water, and rinse thoroughly. Drain the water and repeat the procedure three times to ensure the cabbage is perfectly clean and crispy.
3. Pour 448 ml of water into a clean large bowl or jar, add salt, and stir thoroughly until completely dissolved. This will create a brine.
4. Place the rinsed cabbage and chopped green onions into the salt brine and mix well. Leave at room temperature for several hours or in the refrigerator overnight before serving.