{"id":14887,"date":"2026-03-06T10:49:48","date_gmt":"2026-03-06T03:49:48","guid":{"rendered":"https:\/\/phakhaolao.la\/?post_type=story&#038;p=14887"},"modified":"2026-03-06T11:02:27","modified_gmt":"2026-03-06T04:02:27","slug":"how-to-make-sour-wild-spider-flower","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/how-to-make-sour-wild-spider-flower\/","title":{"rendered":"How to Make Sour Wild Spider Flower"},"content":{"rendered":"<p>Ingredients<\/p>\n<ul>\n<li data-start=\"413\" data-end=\"446\">1\u20132 kg wild spider flower leaves<\/li>\n<li data-start=\"449\" data-end=\"473\">1 teaspoons sugar<\/li>\n<li>1\u20132 teaspoon salt<\/li>\n<li>About 4\u20135 tablespoons rice water (water from soaked or rinsed rice)<\/li>\n<\/ul>\n<p><strong>How to cook<\/strong><\/p>\n<ol>\n<li>Wash the wild spider flower thoroughly, then leave it in the sun for a short time until it becomes slightly dry.<\/li>\n<li>Massage the leaves gently, then rinse them once with clean water.<\/li>\n<li>Sprinkle salt and sugar over the vegetables and mix well.<\/li>\n<li>Add the rice water and massage the mixture until well combined.<\/li>\n<li>Then put it into a jar or container.<\/li>\n<li>Close the lid and leave it to ferment for about 1\u20132 days (or about 3 days if the weather is not sunny) until the vegetables develop a sour taste.<\/li>\n<li>Once it reaches the desired sourness, it is ready to eat.<\/li>\n<\/ol>\n<p><strong>\u2705Tip:<\/strong> Make sure the water covers the vegetables completely to prevent spoilage and to produce delicious sour pickled vegetables.<\/p>\n<p><strong>Source:<\/strong> Ms. Amphone, Ban Bua Village, Kham District, Xiang khouang Province.<\/p>\n","protected":false},"template":"","format":"standard","story-type":[126,261,247],"class_list":["post-14887","story","type-story","status-publish","format-standard","hentry","story-type-ingredients","story-type-lao-kitchen","story-type-vegetable-dishes"],"acf":{"pkl_story_headline":"","pkl_story_authors":"Bouavone Thipphavanh ","pkl_story_image":14886,"pkl_story_video":"","pkl_story_image_credits":"phakhaolao","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/14887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=14887"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=14887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}