Ingredients
- 1–2 kg wild spider flower leaves
- 1 teaspoons sugar
- 1–2 teaspoon salt
- About 4–5 tablespoons rice water (water from soaked or rinsed rice)
How to cook
- Wash the wild spider flower thoroughly, then leave it in the sun for a short time until it becomes slightly dry.
- Massage the leaves gently, then rinse them once with clean water.
- Sprinkle salt and sugar over the vegetables and mix well.
- Add the rice water and massage the mixture until well combined.
- Then put it into a jar or container.
- Close the lid and leave it to ferment for about 1–2 days (or about 3 days if the weather is not sunny) until the vegetables develop a sour taste.
- Once it reaches the desired sourness, it is ready to eat.
✅Tip: Make sure the water covers the vegetables completely to prevent spoilage and to produce delicious sour pickled vegetables.
Source: Ms. Amphone, Ban Bua Village, Kham District, Xiang khouang Province.
