Lao Som Pak Pickled Cabbage

Ingredients

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

Method

1. 1

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

2. 2

   Put the cabbage in a large bowl, cover with cold water and rinse, then drain. Do this three times in all.

3. 3

   In a large clean bowl, stir the salt into the water until it dissolves, then add the cabbage and scallions.

4. 4

   Cover and leave at room temperature for 2 to 3 days, until it smells and tastes pleasantly tangy, then keep it in the fridge. The longer it sits, the more sour it gets.

Nutrition per serving