Lao Som Pak Pickled Cabbage
This Lao pickled cabbage arrives at the table crackling with vinegar's sharp bite, a palate cleanser that cuts through rich curries and sticky rice. The technique is pure efficiency: salt draws moisture from the cabbage, concentrating its sweetness while the brine ferments just enough to develop subtle tang without long aging. Spring onions add a whisper of allium sharpness. It's the kind of side dish that teaches you how restraint and timing can transform three humble ingredients into something essential.
Instructions
Cut the cabbage and chop it into 1 inch pieces Put the cabbage in a large bowl and add cold water to rinse.
Wash the cabbage.
Rinse and drain three times.
In a large clean bowl, pour in the bottle of water.
Put the cabbage and green onion into the salt water mixture.
Add in the salt..
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