14 minutes ago, KennethT said:Yes, that's what I'm talking about - phak kat dong. It was never neon when I saw it in Thailand (or in Vietnam for that matter) but the only stuff I can find in the stores here is extremely neon.
I can't make out all the ingredients there but all those I can see (apart from mustard) seem to be artificial preservatives and flavouring. The second picture in my first post - the southern style version of suan cai - is a commercial product made in a friend's pickling company. It only has salt and spices in addition to the mustard. Must be kept chilled.
