Recipe byThe ZestyPlate Kitchen
Simple salt-brined pickled cabbage with spring onions. A tangy, crunchy Lao ferment that makes an easy, refreshing partner to rich and spicy food.
Lao som pak is fermented cabbage at its simplest, just cabbage and spring onion left in a salt brine until it turns pleasantly sour. Across Laos it sits on the table as a side or condiment, ready to cut through anything rich or heavily spiced. It is an easy first ferment, and a jar of it quietly improves whatever you serve it next to.
Jump to recipe
Prep 15 min
Total 15 min
Easy
Scale:
- 1 large Cabbage
- 10 Spring Onions
- 16 oz Water
- 2 tablespoons Salt
Nutrition (per serving)
365
kcal
19g
Protein
84g
Carbs
2g
Fat
Estimated per serving. How we calculate this.
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
- Start with a clean bowl and clean utensils to give the ferment the best chance.
- Keep the cabbage pushed down under the brine the whole time it is fermenting.
- Taste as you go; how long it takes depends entirely on how warm your kitchen is.
- Once it tastes as sour as you want, move it to the fridge to slow things right down.
Frequently Asked Questions
Often just a few days at room temperature, faster in a warm kitchen. Taste it each day and refrigerate the moment it reaches the sourness you want.
Yes, as long as your equipment is clean and the cabbage stays under the salty brine, which keeps it protected. Throw it out if anything smells wrong or you see mould.
It is a sharp side or condiment for grilled meats, rice dishes and rich curries, where its sourness balances the richness.
Carrots, mustard greens or chilli are all common. Whatever you add, keep it submerged in the brine.
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