Isaan-Style Fermented Vegetable Pickle (Soma Phak)

Steps

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1. 1
   Prepare the cabbage: use 2 heads of cabbage weighing about 1 kg total, remove the outer leaves and core, then cut into pieces of your preferred size.
   ▶ ≈0:28
2. 2
   Wash the cabbage: gently separate and rinse each leaf. Soak in salt water for about 15 minutes (add 1 tsp salt per 1 kg cabbage) to remove pesticide residue and parasites, then rinse 2–3 times until the water runs clear.
   ▶ ≈1:13
3. 3
   Prepare the spring onions: take 500 g of spring onions, remove the roots and wilted leaves, soak in water for about 15 minutes to remove sand particles, then rinse thoroughly 2 or more times until the water is clear.
   ▶ ≈1:46
4. 4
   Squeeze the vegetables: place the washed and drained cabbage in a bowl, use your palms to squeeze while gradually adding salt (about 2 tbsp total), extracting as much juice as possible. Add the prepared spring onions and continue adding salt (about 1 tbsp), squeezing until abundant liquid is released.
   ▶ ≈3:50
5. 5
   Rinse the squeezed vegetables: rinse the squeezed vegetables 2–3 times with fresh water, adding enough water each time and draining to remove excess salt.
   ▶ ≈6:45
6. 6
   Season: place the drained vegetables in a bowl and add 1 tbsp salt (coarse salt), 0.5 tsp MSG, and 30 g glutinous rice (which may be soaked in water first). Mix well.
   ▶ ≈8:24
7. 7
   Add coconut water: pour in coconut water from approximately 2 young coconuts to completely cover the vegetables. The natural sweetness and aroma of the coconut water will enhance the flavor and help mask any grassy notes. Mix well and taste, adjusting salt if needed.
   ▶ ≈9:36
8. 8
   Ferment: cover the container and let rest at room temperature for one night (or at least overnight), then ready to eat. Clear liquid with no bubbles indicates successful fermentation.
   ▶ ≈12:08