“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.
Name
Pak Khad Dong
Pak Khad (ผักกาด)
Lettuce, Radish, Turnip
Dong (ดอง)
pickled
Alternative names
Pak Kad Dong,
Phak Khad Dong
Recipes
Thailand: The Cookbook Page 102 as “Pickled Cabbage”
