Dried fermented cabbage
Local name
Cabbage: Brassica oleracea L. var. Capitata L. (Ka-lam-plee). Brown sugar, garlic, galangal, salt and rice mould.
Fish normally used:
Fermentation: 30 days.
Storage life: 1 year.
Production: In home industry.
Properties: Small solid brownish yellow pieces, salty and slightly sweet taste with characteristic aroma.
No data.
1. The cabbage must be fresh and without any defects. Wash the cabbage and separate each leaf. Sundry until wilted, then cut into 1 cm. squares.
2. In an earthen jar mix 2 parts of wilted cabbages to 1/4 part of mixed brown sugar, salt, garlic, galangal and a small amount of rice mould.
3. Seal the jar air-tight and keep it at room temperature for 2 days. Transfer the contents to another earthenware or glass jar with an air-tight seal. Leave under shade to ferment for about 30 days.
Use as seasoning in many dishes e.g. Gaeng-jeut.