Sides · Lao

Lao Som Pak (Fermented Pickled Cabbage)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 11, 2026

Som Pak is the tangy, salty fermented cabbage that shows up alongside grilled meats and sticky rice all over Laos and Thailand. It takes just four everyday ingredients and a few days on the counter to turn ordinary cabbage into a bright, sour condiment. Once you taste how it wakes up a plate, you will want a jar going all the time.

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Lao Som Pak (Fermented Pickled Cabbage)

Why you'll love this

  • Just four cheap ingredients and almost no hands-on work.
  • Naturally tangy, salty, and crunchy, perfect next to grilled meats.
  • Totally vegan and gluten-free.
  • Makes a big batch that keeps for weeks.

EveryDayMeal recipe

Lao Som Pak (Fermented Pickled Cabbage)

Prep
15m
Total
15m
Serves
10
Level
Easy

Ingredients

  • 1 large head green cabbage, cored
  • 10 scallions, trimmed and cut into 1 inch pieces
  • 2 cups water
  • 2 tablespoons salt

Equipment

  • Large bowl or clean glass jar
  • Sharp knife
  • Cutting board
  • Plate or weight to submerge the cabbage

Instructions

  1. Cut the cabbage in half, remove the core, and chop the leaves into roughly 1 inch pieces so they pickle evenly and stay easy to eat.
  2. Put the cabbage in a large bowl, cover with cold water, and swish it around to loosen any grit hiding between the leaves.
  3. Rinse and drain the cabbage three times, until the water runs clear and the leaves are clean. This keeps your ferment fresh and free of off flavors.
  4. In a large clean bowl or jar, stir the 2 cups water with the 2 tablespoons salt until the salt fully dissolves, which is what draws the liquid out of the cabbage and starts the fermentation.
  5. Add the drained cabbage and scallions to the salt water, pressing them down so they are submerged as much as possible.
  6. Cover loosely and leave at room temperature for 2 to 4 days, tasting daily, until the cabbage turns pleasantly sour. Once it tastes right, transfer to the refrigerator to slow things down.

Tips from the kitchen

  • Keep the cabbage pushed under the brine with a small plate or clean weight so the top pieces do not dry out or spoil.
  • Taste a little every day starting on day two; warmer kitchens ferment faster, so it can be ready sooner than you expect.
  • Use non-iodized salt like kosher or sea salt for the cleanest fermentation and brightest flavor.

Estimated nutrition per serving: 25 cal · 1g protein · 5g carbs

Make it your own

  • Add a few slices of fresh garlic or a knob of ginger for extra punch.
  • Toss in sliced carrots or daikon for color and sweetness.
  • Stir in a pinch of chili flakes or a sliced Thai chili for heat.

Storing & make-ahead

Once it tastes sour enough, cover tightly and refrigerate for up to 3 to 4 weeks. The cold slows fermentation, so the flavor holds steady. Always use a clean utensil to scoop it out.

Good to know

How do I know when it is done fermenting?
It is ready when the cabbage tastes pleasantly sour and smells tangy, usually 2 to 4 days at room temperature. Trust your taste buds over the clock.
Why is my brine cloudy?
A little cloudiness is normal and comes from the natural fermentation. As long as it smells sour and clean (not rotten or slimy), it is fine.
Can I speed it up?
Keeping it in a warmer spot in your kitchen will ferment it faster, while a cool room slows it down. Just taste daily so it does not overshoot.
Do I need to boil the water?
No, but use clean, non-chlorinated water if you can, since heavy chlorine can interfere with the fermentation.

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