Comments on: Pickled Carrots & Daikon

By: Khatiya

Khatiya — Sat, 10 Jul 2010 18:17:17 +0000

Sotheavy,
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 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.

By: sotheavy

sotheavy — Sat, 10 Jul 2010 18:10:37 +0000

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.

By: DeAnna

DeAnna — Sat, 10 Jul 2010 01:38:55 +0000

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!

By: Khatiya

Khatiya — Mon, 15 Feb 2010 17:28:20 +0000

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.

By: Diane

Diane — Mon, 15 Feb 2010 07:39:34 +0000

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?