Khmer · Condiment · Served at Mekong (#5 and #6)
Pickled green papaya
Chrouk l'hong
This is the pickle that goes with sach ang: green papaya and carrot, salted and squeezed, then left in a sweet-sour brine with shallot, chile, and ginger.
It should be sharp and crunchy, not sweet-and-sour sauce. Taste the brine before you add more sugar.
- Yield
- About 1 quart
- Time
- About 20 minutes, then overnight in the brine
Ingredients
Scale
- 700 ggreen papaya, shredded or matchsticks (or carrot and daikon if no papaya)
- 3carrots, matchsticks
- 2½ tbspsalt, for kneading
- 1¼ cupsrice vinegar
- 1¼ cupswater
- 2/3 cupsugar
- 2½ tspsalt
- 2½ tbspfish sauce
- ½ tspMSG
- 3shallots, sliced thin
- 2 to 3Thai chiles, sliced
- 3 tbspginger, fine julienne
Method
- Knead the kneading salt into the papaya and carrot for 3 minutes. Rinse three times and squeeze dry.
- Heat the vinegar, water, sugar, salt, and fish sauce until dissolved, then cool.
- Combine the brine, the vegetables, the MSG, the shallot, chile, and ginger in a jar.
- Let it sit overnight at minimum. Serve cold, drained.
Notes
- It keeps a week in the fridge.
