Pickled mustard
Pickled mustard is a popular dish in Hmong cuisine.[1] In Laotion they are called pak ghat.[2] The dish is traditionally made by putting fresh mustard greens into a container, typically a large pot, along with rice water, chillies, salt, and other spices if desired.[2] The pot is then left usually at room temperature or in a sunny spot to ferment. After a few days, the pickled mustard is ready to eat. In modern practice, vinegar is sometimes added to the mixture to speed up the preparation of the dish.[2]
References
- ^ Teaching with folk stories of the ... - Dia Cha, Norma J. Livo - Google Books. Books.google.com. Retrieved 2011-09-28.
- ^ a b c Somchai (2007-10-28). "Lao Bumpkin: Som Pak (gaht) or pickled mustard greens". Laobumpkin.blogspot.com. Retrieved 2011-09-28.[unreliable source?]
 | This food-related article is a stub. You can help Wikipedia by expanding it. |