Pickled Pak Gad

There is a saying Laos that goes,

‘If a pregnant woman likes to eat sour foods, she’ll have a girl. If she likes to eat sweet foods, she’ll have a boy.’ 

I don’t know if it holds much sway, but for this, my first pregnancy, I’m lovin’ sour!

Laos is a great place to crave sour foods, because the people love to eat them every day. Actually the best translation of ‘snack’ is gin som, which literally means ‘eat sour.’

Mak Fai or Burmese Grapes

Some of their favorite sour snacks include: Dam mak hoong (Papaya Salad), Dam mak tua, (Green bean salad), Som mak kham (Sour tamarind), Mak fai (Burmese grapes), Pomelo and a whole assortment of un-ripe, thus slightly sour fruits (mango, guava, crab apples… etc.).

All of these are on my new ‘favorite’s’ list, but among the very best is Som Pak Gad, especially because I have recently learned to make it myself.  

Som Pak Gad or Pickled Mustard is really easy to make though the name, Pak Gad, is a confusing term for me. Lao people will use it for a large number of leafy vegetables: Kale, Swiss Chard, Mustard, Bak Choy… and more I’m sure. I’ve only seen Som Pak Gad made from what appears to be a Chinese Mustard. I tried to make it with Swiss Chard once and it only rotted – not a do over!

Finished Product

 First you slice the Mustard leaves into stripes into a glass or plastic container. Then sprinkle liberally with salt and ‘knead’ the salt into the leaves. After several minutes the leaves will wilt and feel limp. Rinse with clean water, add more salt and knead again. After the leaves are evenly limp, add enough water to cover the bottom of the container by about an inch. The liquid should be light green in color and taste slightly salty. Finally add a quarter sized ball of cooked rice to the mustard and mix into the leaves and liquid. Cover lightly with cloth and let sit. Here in the tropics Som Pak Gad will be ready in about 1 or 2 days (Some Laotians leave it for longer, but I don’t like mine quite as sour as them). Just keep tasting it until you like the flavor, then cover and store in the refrigerator.