1600g Cabbage
200g Spring Onion
50g Salt
150g Chives
125g Chopped Garlic
125g Cooked Rice
600ml Rice Water (made by soaking cooked rice in water)
15 Chillies

Firstly, chop the Cabbage and Spring Onion in to bite sized pieces, add salt and allow to rest for about 15 mintues(the salt will soften the vegetables).

Meanwhile, wearing gloves squeeze the Cooked Rice with the Chopped Garlic so that the rice grains break up. Add the Garlic and Rice mixture to the Cabbage and Spring Onion. Add the Chives.

Now slowly massage the Cabbage mixture, adding a little of the Rice Water. The secret to a good Som, is not to mix too hard or too soft.

Keep adding the Rice Water, making sure that you cover every bit of the Cabbage pieces. Finally add the Chillies and place the entire mixture in to a clean box for storage, making sure that the Rice Water is covering the Cabbage pieces. Place the Som in a cool dark place, like a cupboard for 2 days, though you should taste it the following day to see how fermented it has become. After 2 days, or when it is fermented to your taste, store it in the fridge and eat within three days.

Hope that helps.

;)

:)