Nam Dong (Thai-Style Pickled Napa Cabbage)
This simple pickled cabbage is a quiet powerhouse — salty, funky, and full of life. In Thailand, it’s a staple on the table, spooned alongside rich dishes like Kao Ka Moo to cut through all that luscious pork and spice.
The process couldn’t be easier: first a quick brine to soften and season the cabbage, then a slow, ambient fermentation that develops tang and depth over a few days. Once pickled, the greens stay crisp, bright, and slightly effervescent — the kind of ingredient that makes every plate taste more alive.
Think of this as your new secret weapon for balance: toss it into rice bowls, tuck it into sandwiches, or serve it anywhere you’d use something sharp and pickly to wake up a rich dish.
This simple pickled cabbage is a quiet powerhouse — salty, funky, and full of life. In Thailand, it’s a staple on the table, spooned alongside rich dishes like Kao Ka Moo to cut through all that luscious pork and spice.
The process couldn’t be easier: first a quick brine to soften and season the cabbage, then a slow, ambient fermentation that develops tang and depth over a few days. Once pickled, the greens stay crisp, bright, and slightly effervescent — the kind of ingredient that makes every plate taste more alive.
Think of this as your new secret weapon for balance: toss it into rice bowls, tuck it into sandwiches, or serve it anywhere you’d use something sharp and pickly to wake up a rich dish.
Thai • Salads & Sides • Gluten-Free · Vegan · Soy-Free · Nut-Free · Allium-Free · Sesame-Free
Colors:
Tastes:
🍋🧂🍵
Techniques:
🥒
Rating:
Yield: 2 quarts
Serves: 20 (¼ cup)
Time: Active 20m · Total 7m
Equipment: No equipment specified
Ingredients
Sourcing Tips
- Sugar: You can swap light brown sugar for palm sugar to be more traditional.
- Rice: Uncooked jasmine rice is the fermentation starter — don’t skip it!
- Vessel: Use a nonreactive container (glass, ceramic, or food-grade plastic). Avoid metal, which can interfere with fermentation.
Instructions
Wash the cabbage thoroughly and cut it into quarters lengthwise. If it’s a large head, cut the leaves smaller for even pickling.
Place the cabbage in a large glass or plastic container.
In a bowl or large measuring cup, stir salt into 5 cups of water until fully dissolved.
Pour the saltwater over the cabbage.
Weigh the cabbage down with a plate or a smaller water-filled container to keep it submerged.
Let soak at room temperature for 2 days.
Chef Tip: The brine will soften the leaves and draw out water — this is how the cabbage takes on its signature texture.
After 2 days, drain and rinse the cabbage, then set aside.
In a saucepan, measure water, brown sugar, jasmine rice, and sea salt.
Bring to a boil, then reduce to a gentle simmer until the rice grains open — about 10 minutes.
Remove from heat and let the mixture cool completely to room temperature.
Pack the drained cabbage into a sterilized, lidded glass jar.
Pour the cooled pickling liquid (including the rice) over the cabbage until fully submerged.
Seal loosely and let ferment at room temperature for at least 5 days — longer if your kitchen is cool.
Taste after 5 days; it should be tangy, aromatic, and lightly funky.
Chef Tip: If bubbles form or the liquid turns slightly cloudy, that’s a good sign — it means the fermentation is alive and well.
Once pickled to your liking, tighten the lid and refrigerate. The flavor will continue to develop and the greens will keep for up to 1 year.
Serving & Keeping
Serve: Chilled
Make ahead: Make this recipe at least 5 days before you plan to serve it; these pickles only get better with time.
Keeps: Keep tightly sealed in the refrigerator for up to 1 year.
Leftover Ideas: I keep a jar of these in the fridge at all times to serve with Kao Ka Moo — one of my favorite dishes.
Serve with: Pickled Chinese Cabbage is also great with any rich meats like or even smoked brisket or grilled sausages. The sharp, funky bite cuts through the fat and wakes everything up. Try them tossed into a grain bowl or on a holiday sandwich piled high with leftovers.
Sourcing Tips
- Sugar: You can swap light brown sugar for palm sugar to be more traditional.
- Rice: Uncooked jasmine rice is the fermentation starter — don’t skip it!
- Vessel: Use a nonreactive container (glass, ceramic, or food-grade plastic). Avoid metal, which can interfere with fermentation.
Serving & Keeping
Serve: Chilled
Make ahead: Make this recipe at least 5 days before you plan to serve it; these pickles only get better with time.
Keeps: Keep tightly sealed in the refrigerator for up to 1 year.
Leftover Ideas: I keep a jar of these in the fridge at all times to serve with Kao Ka Moo — one of my favorite dishes.
Serve with: Pickled Chinese Cabbage is also great with any rich meats like or even smoked brisket or grilled sausages. The sharp, funky bite cuts through the fat and wakes everything up. Try them tossed into a grain bowl or on a holiday sandwich piled high with leftovers.
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