Step 1 of 4
Lao Som Pak Pickled Cabbage
Cut the cabbage into 2.5cm (1-inch) pieces.
Step 2
Place the cabbage in a large bowl, cover with cold water, and rinse. Drain and rinse a total of three times.
Step 3
In a large clean bowl, combine the water and salt and stir to dissolve. Add the cabbage and spring onions to the brine.
Step 4
Leave to pickle at room temperature or refrigerate. The cabbage will become pleasantly tangy as it sits.
