Thai and Lao Som Pak Recipe - Pickled Cabbage

Ingredients

• 1 largecabbage
• 10, cut into 5 cm lengths; green stems only, with the white bulbs removedspring onions
• 473 ml (16 fl oz)drinking water
• 30 ml (2 tablespoons)salt

Instructions

1. 1

   Chop the cabbage

   Cut the cabbage into pieces about 2.5 cm across.

2. 2

   Wash the cabbage

   Put the cabbage in a large bowl, cover with cold water, wash it, then drain. Repeat this washing and draining process three times.

3. 3

   Make the brine

   Pour the bottle of drinking water into a clean container and stir in the salt.

4. 4

   Add the vegetables

   Add the cabbage and green onion stems to the salt water.

5. 5

   Pack the container

   Press the mixture firmly into the container. Lay plastic wrap over the top of the vegetables to help keep air away.

6. 6

   Seal the lid

   Close the container securely, making sure the lid is tight.

7. 7

   Ferment and taste

   Leave the container on the kitchen counter at room temperature for at least 24 hours. Taste it after that; if you want it more sour, leave it for another 12–24 hours, up to 72 hours in total.

8. 8

   Chill the pickle

   When it has reached your preferred sourness, put it in the refrigerator to stop the fermentation.

9. 9

   Serve the som pak

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

What is som pak?

Som pak is a Lao fermented cabbage pickle made with salt and green onion stems. It is a familiar home-style accompaniment in Laos, and its sour, savoury character is why it is sometimes compared with kimchi.

This version keeps the ingredient list simple and lets fermentation develop the tang. Serve it as a sharp contrast to grilled or braised foods.

Nutrition and macros by portion

The nutrition label shows one serving as written: 8 calories, 0g protein, 2g carbs, 0g fat.

The cabbage supplies most of the small amount of carbohydrate in a serving, while the salt contributes sodium; protein and fat are negligible. Pair a serving with a source of protein, such as grilled fish, and sticky rice for a more complete plate.

The cabbage and onions

Cabbage: Cut it into roughly 2.5 cm pieces so the pieces are easy to pack and serve. The recipe calls for washing and draining it three times before adding the brine.

Green onion: Use the green stems only, with the white bulbs removed, as specified. Cut them into 5 cm lengths so they can be mixed through the cabbage.

Mixing the brine

Salt water: Dissolve the salt in the measured drinking water in a clean container before adding the vegetables. This lets the salt distribute through the liquid rather than sitting in one spot.

Packing: Press the cabbage mixture in firmly, then cover its surface with plastic wrap and secure the lid. Follow the recipe's instruction to keep air away from the packed vegetables.

Choosing the sourness

First taste: Leave the container at room temperature for at least 24 hours before tasting. Fermentation time depends on how sour you like the result, so use the taste check rather than expecting one exact finish.

More tang: If it is not sour enough, leave it for another 12–24 hours, checking again as needed. The recipe gives 72 hours as the maximum fermentation time before chilling.

Serving som pak

With a meal: The description pairs it with sticky rice, grilled fish and meats, braised pork and eggs, minced meat salad, and papaya salad. The method also suggests sausage and larb.

On the plate: Use the pickle as a tangy side alongside richer or grilled dishes. Its sourness brings contrast without needing an additional dressing.

Keeping the texture

Clean handling: Use a clean container for the brine and pack the vegetables tightly as directed. Keep the lid securely closed during the counter fermentation.

Chilling: Once the flavour is where you want it, refrigerate the container to stop the fermentation process. Serve the cabbage cold or at room temperature, according to preference.

Recipe notes & tips

• Use the green onion stems only, removing the white bulbs before cutting.
• Wash and drain the cabbage three times, as the method specifies.
• Dissolve the salt in the drinking water before adding the vegetables.
• Press the cabbage mixture firmly into the container.
• Taste after the first 24 hours and continue fermenting only if you want more sourness.
• Refrigerate the som pak once it reaches your preferred taste.

Variations

• More sour: Let it ferment for another 12–24 hours after the first taste, staying within the 72-hour maximum.
• Grilled pairing: Serve it with grilled fish or meat for the combination suggested in the recipe.
• With sausage: Add som pak as a side to sausage, as suggested by the serving method.
• Larb plate: Serve it alongside larb for a meal with contrasting flavours.
• Sticky rice: Pair it with sticky rice, as in the recipe description.

Common mistakes to avoid

• Uneven pieces: Cut the cabbage into roughly 2.5 cm pieces so it is easy to pack and serve.
• Skipping the rinses: Wash and drain the cabbage three times before adding it to the brine.
• Salt not dispersed: Stir the salt into the drinking water before adding the cabbage.
• Loose packing: Press the mixture firmly into the container, as directed.
• Guessing the finish: Taste after 24 hours and use further 12–24-hour intervals to reach your preferred sourness.
• Leaving it out too long: Keep the fermentation within the stated maximum of 72 hours, then refrigerate.

How to store

Once the som pak reaches your preferred sourness, keep it covered in the refrigerator and use a clean utensil to serve it. The recipe does not specify a storage life, so follow reliable food-safety guidance for fermented vegetables and discard it if its appearance, smell or texture seems wrong.

Frequently asked questions