Phak kat som is the pickling method using mustard greens or Chinese cabbage mixed with salt, rice and the liquid from rinsing the rice and allowed to ferment for 2-3 days. The pickled greens are used to make yam phak kat som or namphrik nam phak after the pickled mustard greens are boiled until they are very tender. (Songphan Wannamat, 1999, pp. 4012-4013; Saowapha Thakaew, personal communication, July 2, 2007) |