Pickled mustard
id:
pickled-mustard-275-258737
title:
Pickled mustard
text:
Pickled mustard greens are a popular dish in Hmong cuisine. In Laotian it’s called som pak. 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. 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
brand slug:
wiki
category slug:
encyclopedia
description:
Popular salt-fermented dish in Hmong cuisine
original url:
https://en.wikipedia.org/wiki/Pickled_mustard
date created:
date modified:
2024-04-21T02:41:40Z
main entity:
{"identifier":"Q7190908","url":"https://www.wikidata.org/entity/Q7190908"}
image:
fields total:
13
integrity:
14