Som phak kalampi - Fermented cabbage
Updated: Jan 2
The best known forms of fermented cabbage are sauerkraut and Korean kimchi. The legend tells that the workers who built the Great Wall of China were already eating fermented cabbage. In this recipe, we propose to use white cabbage. Som phak can be prepared with any kind of vegetables however: Chinese cabbage, mustard leaves, ...
For those who are new to the fermentation process, please read this page first.
For 4 persons
300 g white cabbage, cut into 3 cm pieces
4 green onions, cut into 3 cm pieces
4 teaspoons of salt
1 tablespoon chopped garlic
1 tablespoon of sugar
400 ml rice soaking water
2 peppers (optional)
In a salad bowl, mix the cabbage and salt for 1 minute and leave for 15 minutes.
Add the green onions, garlic and sugar and mix for 3 minutes.
Add the chilies.
Firmly pack the preparation in an airtight container and pour the juice and rice soaking water over it. The container should preferably be filled to a maximum of 80%.
Store the closed container for 4 days in a dark place at a temperature between 18°C and 22°C.
Som phak is ready to be served when it has a tangy taste. If you find that it is still not acid enough, you can let it improve for a few days in the refrigerator.
"Some people like to add pig's feet and ears (boiled, drained and then cut into thin strips) to som phak."