“Pak Khad Dong” (
ผักกาดดอง) is mustard greens that are pickled in a salt brine with garlic and sometimes other spices. During
fermentation, it develops a sour aroma similar to our sauerkraut or Korean kimchi. Fermented mustard greens are primarily used in northern Thai cuisine as a
side dish with pork dishes or as an ingredient in stir-fried dishes.
