is mustard cabbage that is pickled in brine with garlic and sometimes other spices. During fermentation, it develops a
sour aroma similar to our sauerkraut or Korean kimchi. Pickled mustard greens are mainly used in northern Thai cuisine as a side dish with pork dishes, soups,
or as an ingredient in wok dishes. This side dish is also known by its shortened name “Pak Dong” (
).
