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.
Ingredients
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
Method:
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.
Khatiya: I LOVE your website. Your recipes are wonderful and interesting–you should do a cookbook as your list of recipes continues to grow. I was wondering how long the pickled carrots and daikon will last in the refrigerator? Does the pickling eventually break down the veggies to a mush?
Diane,
Thanks for the cookbook recommendation. I’m still a newbie at cooking so it’s doesn’t cross my mind, YET.
As for your question, I’ve stored them in the fridge for as long as 2 months and they still turn out nice is crisp.
I have been trying to ask my mother-in-law who is Khmer to tell me how to make this for the asian sandwiches and she couldn’t really tell me! I am so glad that I ran across this on a relatives facebook page! I love all the other recipes too! Thanks!
Love your website, great job!! and just came across an intriguing comment you made. How long have you been cooking? Just wondering because you had called yourself a “newbie?” and it seems to me by the looks of your site that it ain’t so.
Sotheavy,
but so far this layout works the best as I can update it easily and making it more often. I still have a long long way to go to become an expert. It’s trial and error and the good ones, worth trying I share them with you.
I started cooking for myself about several years ago but that was because I had no choice. Eating out every day or ordering take out food can get very old. Plus they don’t always have what I’m craving for, especially Khmer food. It was then that I really had to do something which was to learn it myself. At first it was just to fulfill my stomach. Then in 2006 my friend suggested that I document my recipe so she can also learn because she had to move away from home. This current layout is my journey from 2006. It went through many face changes