The first batch of Cambodian Sausage (Kwah-Ko ordered had already gone out and some had already received them. Thank you very much for purchasing them. A comment from a buyer wanting to enjoy the sausage with the pickled carrots and diakon as I had pictured prompt me to post up my recipe for Pickled Carrots & Daikon ជ្រក់ក៉ារុតនឹងឆៃថាវ (Jruk Karot & Chai Thao). These pickled vegetable also makes a great pair with BBQ meats.
This is actually my second batch. The first one i made had a strong vinegar smell and taste so the second time around I dilute it with water as you find in my recipe. Also I added sugar for that touch of sweetness which I find helps cut that bitter taste from the daikon. If you don’t like it sweet then by all means, reduce the amount of sugar. Also, if you prefer more carrots than daikon or vice verse, then adjust accordingly.
1 ½ lb carrots, peeled and cut into matchsticks
1 ½ lb daikons, peeled and cut into matchsticks
1 ¼ cup boiled water (at room temperature)
1 cup vinegar (distilled or rice vinegar)
½ cup sugar + 1 teaspoon
1 teaspoon salt
1 quart empty jar
Combine carrots and daikon and sprinkle 1 teaspoon sugar and 1 teaspoon of salt all over. Mix well and allow to sit for at least 30 minutes. By doing so, it will draw out the liquids from the carrots and daikon.
Next, do a quick rinse on them and squeeze out all the excess water. The vegetables should be flexible, a bit soft but not soggy. Stuff them into the empty jar. You can also add fresh chilies as well.
Mix water, vinegar and sugar then stir until the sugar is complete dissolve. Add the mixture into the stuffed jar up to the top leaving about ½ – 1 inch space on the top. Sealed the jar store it in the refrigerator until ready to use which to me was the following day.