How is Pickled Mustard Green used in Thai cooking?

Pickled mustard greens - pak gad dong - are mustard greens fermented in salt for a few days, sometimes with rinsed rice water or cooked sticky rice to feed the microbes. They turn a yellowish green and taste pleasantly sour and lightly salty. That tang cuts through fatty, rich dishes, which is why they go into soups with pork, stir-fries, and noodle bowls. Fermenting also stretches a glut of greens through the lean season - a classic example of preserving what the garden gives.

Can I cook with Pickled Mustard Green in a Chiang Mai cooking class?

Yes - we use Pickled Mustard Green in our hands-on classes. Explore them on our Cooking Classes page.

Pickled Mustard Green - Thai Pantry Essentials | Thai Akha Kitchen

Pickled mustard greens - pak gad dong - are mustard greens fermented in salt for a few days, sometimes with rinsed rice water or cooked sticky rice to…

Pickled Mustard Green - Thai Pantry Essentials | Thai Akha Kitchen Pickled mustard greens - pak gad dong - are mustard greens fermented in salt for a few days, sometimes with rinsed rice water or cooked sticky rice to…