Som Pak, or to be precise in our LCTV Presentation, Som Calumbee (Soured Cabbage).
You can make this dish with most vegetables, but we find that the Cabbage keeps a nice firm texture.
It will be ready to eat after 24 hours, though the flavour is more intense after 36.
You can also add some boiled Beef or Pig Foot, which should be well cleaned, boiled, allowed to cool then cut in to thin strips. We have omitted meats in our version, preferring to show you our basic recipe.
You can play around with the amount of ingredients to suit your personal taste.
Once soured enough to your liking, place in the fridge and consume within 4 to 5 days at the most.