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Vegetables from Northern Thailand
Nam phak is a Lanna ferment of Chinese cabbage soaked in brine and left for two to three days. Lactic acid bacteria rise sharply within the first day, and the Leuconostoc family is the most abundant group. It is usually eaten as a side dish.
A short entry: the sources we found record only what is said here about Nam phak itself. Its own sources do not record how it is made, so the steps and scenes below are those of Phak gard dong (pickled mustard green), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Nam phak.
| Chinese cabbage (Brassica rapa ssp. chinensis) | [pakwan2020] |
| Brine | [pakwan2020] |
| Starter | spontaneous |
Total time across the steps of Phak gard dong (pickled mustard green): 3.5 days – 11 days
What changes: Mustard greens are washed, wilted in the sun and cut small
Output: wilted, cut greens.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Nam phak is a Lanna ferment of Chinese cabbage soaked in brine and left for two to three days. Lactic acid bacteria rise sharply within the first day, and the Leuconostoc family is the most abundant group. It is usually eaten as a side dish. Made in 2 steps over 2 days – 3 days. The longest step, leave to ferment, takes 2–3 days (Pakwan C 2020). Leuconostocaceae, the most abundant family, with Leuconostoc in significant proportion and Lactic acid bacteria, rising from 3.1 log CFU/g at day 0 to 7.5 log CFU/g after one day do most of the fermenting.
| Main step | 2–3 daysReported[pakwan2020] | Leave to ferment |
|---|
Nam phak is a short brine ferment of two to three days. The 2020 study likens it to Korean kimchi, which also has cabbage as its main ingredient.
Every number is labelled with how it is known. How this atlas is made
