Recette de som pak thaï et laotien, chou fermenté

Ingrédients

• 1 large cabbage head
• 10 green onions cut into 2-inch stems, green stems only (white bulbs removed)
• 1-16 ounce bottle of drinking water
• 2 tablespoons of salt

Préparation

1. 1

   Cut the cabbage and chop it into 1...: Cut the cabbage and chop it into 1 inch pieces.

2. 2

   Put in a large bowl and add cold...: Put in a large bowl and add cold water. Wash the cabbage and drain three times.

3. 3

   In a clean container, pour in the bottle...: In a clean container, pour in the bottle of water. Add in the salt.

4. 4

   Put the cabbage and green onion into the...: Put the cabbage and green onion into the salt water mixture.

5. 5

   Pack the mixture really tight into the container....: Pack the mixture really tight into the container. Put plastic wrap on the top of the mixture to prevent air.

6. 6

   Seal the container with a lid, ensuring it...: Seal the container with a lid, ensuring it is on tight.

7. 7

   Leave on the kitchen counter at room temperature...: Leave on the kitchen counter at room temperature for at least 24 hours. After 24 hours, taste it to see if it is sour enough to preference. If not, allow it to ferment for another 12-24 hours, up to 72 hours.

8. 8

   Once it gets to taste, stop the fermentation...: Once it gets to taste, stop the fermentation process by putting it in the refridgerator.

9. 9

   Serve with sticky rice, grilled fish and meat,...: Serve with sticky rice, grilled fish and meat, sausage, and larb.