|garlic cloves chopped or sliced finely||2|
|cup white vinegar||½|
|teaspoon raw sugar||4|
|teaspoon fish sauce (optional)||1|
|bird’s eye chili (optional) Chunky variation||1|
|white cabbage cut into 1 inch pieces||½|
|carrots peeled and sliced thinly||2|
|cup fresh ginger root sliced thinly or julienne Shredded variation||½|
|green papaya shredded finely||½|
|carrots peeled and shredded finely||2|
Khmer delicious supplement which are easy to prepare and cook.
- In a bowl, mix in together vinegar, sugar, fish sauce and salt. Stir until sugar dissolved.
- Add into the bowl the pickle variation (either chunky or shredded). Combine all ingredients well and set aside for 2 hours for best result.
- Refrigerate to keep the pickle crisp and fresh for up to 1 week
- This authentic pickle is a deliciously perfect condiment for barbecued/grilled meat with steamed rice. A very popular street food breakfast option in Cambodia..