Lao Som Pak Pickled Cabbage

Ingredients

• 1cabbage, large head, cut into 2.5cm pieces
• 10scallions
• 2 cupswater, converted from 16 oz
• 2 tbspsalt

Method

1. 1

   Cut the cabbage into 2.5cm (1-inch) pieces.

2. 2

   Place the cabbage in a large bowl, cover with cold water, and rinse. Drain and rinse a total of three times.

3. 3

   In a large clean bowl, combine the water and salt and stir to dissolve. Add the cabbage and scallions to the brine.

4. 4

   Leave to pickle at room temperature or refrigerate. The cabbage will become pleasantly tangy as it sits.