To get the jelly to set seperated, you need to do it in steps. First add the first layer, allow to set, then carefully add the second layer and so forth. We have a “Blast Chiller” in our kitchens, so that makes it faster for us, otherwise you can let it set in the fridge, making sure that liquid is at room temperature before putting it in to cool (an ice bath can help bring the temperature down faster).

Mustard Greens will work well in a Som. What you will be doing is basically “controlling the spoilage”, and once it has fermented, you will be preserving it. Make sure that everything that comes in to contact with the Som is sterilized, especially the jar.

The botulism toxin mainly thrives in canned foods that have not been properly sterilized or pasterised. I think that the sourness of the fermentation has an effect on bacteria, as botulism is more common in canned foods that contain low acidic ingredients.

Though saying that, it can thrive in many types of foods that have not been correctly handled.

There is a risk in many foods that we consume, however, when general hygiene practices are followed, there is a less chance of getting any type of food poisoning.

FYI the Lao Bumpkin has a good recipe for the dish you are making.

:)