Lao som pak — simple salt-brined pickled cabbage with spring onions. A tangy, crunchy ferment that's an easy, refreshing accompaniment to rich and spicy dishes.
Lao som pak is a simple, tangy fermented cabbage — crunchy cabbage and spring onion brined until pleasantly sour. A staple condiment and side across Laos, it adds bright, zingy contrast to rich, savoury meals. It's the kind of easy ferment that quietly elevates everything you serve it with.
Prep 15 min
Total 15 min
Easy
Video
Preparation
- Cut and chop the cabbage into 1-inch pieces.
- Put the cabbage in a large bowl, cover with cold water, and wash, rinsing and draining three times.
- In a large clean bowl, pour in the water.
- Put the cabbage and spring onion into the water, then add the salt.
Tips from the ZestyPlate Kitchen
- Use a clean bowl and utensils to keep the ferment healthy.
- Make sure the cabbage stays submerged in the brine as it ferments.
- Taste as it goes — fermenting time depends on the warmth of your kitchen.
- Once it reaches the sourness you like, refrigerate to slow the fermentation.
Frequently Asked Questions
Usually a few days at room temperature, depending on warmth. Taste it daily and refrigerate once it's as sour as you like.
Yes, with clean equipment and the cabbage kept submerged in the salty brine, which protects it. Discard if anything smells off or shows mould.
It's a tangy side or condiment for grilled meats, rice dishes and rich curries, cutting through richness with its sourness.
Yes — carrots, mustard greens or chilli are common additions. Keep everything submerged in the brine.
