Pickled Carrot, Cucumber, White Radish and Ginger (Chruork Carrot, Tror Sak, Thaitao, Khgney)


I like to go through my fridge each week and check what is left and what need to be purchased. I am a fridge manager, a role inspired by my ex-collegue James Claridge who is an amazing guy who knows just about everything and is very passionate about saving our planet. By doing this, I make sure the fridge is clean and most importantly things are used by date and waste is minimised. This week I have a couple of carrots, some cucumbers, gingers and a piece of white radish left in the fridge so I am making Cambodian pickles.

This pickle is a side dish which goes very well with BBQ or grilled meat, grilled fish, fish cakes or grilled beef kebabs or can be used as a starter with a cold meat plater. It is very easy to make and again like many Cambodian dishes, there are many ways to pickles vegetables. It is also very versatile as you can choose or leave out vegetables as you prefer. White radish may not be everyone’s cup of tea as it has very strong smell and taste. Therefore if you don’t like it, leave them out.

The pickle will last up to three weeks in a sterilised jar, not in my case as I would empty the jar in a week. It is good to have them sitting in the fridge for days that I don’t have time to do much cooking. It would make a very nice gift also.

I hope that the recipe is easy to follow and happy pickling!

Recipe for Cambodian pickled carrots, cucumbers, white radish and ginger
Made: 2 small jars (recycled pasta sauce jars)
Time: 15 mins preparation, 5 to 10 mins process

What you need:
3 cucumbers
3 carrots
1 small white radish
1 small piece (thumb size) ginger
1 tbsp salt for washing the vegetables
1/2 tbsp salt
2 1/2 tbsp sugar
1/2 cup rice vinegar
1 clove of garlic (optional, I do not like raw garlic so I did not use it)
2 to 3 chillies (optional, I love mine hot)


1- Peel carrots, ginger and white radish
2- Wash all the vegetables
3- Cut cucumbers into small wedges


4- Slice carrots and radish into thin slices (approximately 2mm thick). If you want to make flowers, carve the vegetables vertically as in picture below before slicing, but this is purely for presentation


5- Combine all the chopped and sliced vegetables in a large bowl and add the one table spoon of salt. Squeeze the vegetables together with the salt to soften the carrots and the radish and to get some juice out from the cucumbers. This process is called salt wash. It is done to remove the bitterness from the radish and to remove some juice from the cucumbers. This step can be skipped if you don’t mind the raw taste of the radish. This step is also recommended if you want to eat the pickles right away


6- Wash the salted vegetables lightly and squeeze all the water out and drain well

After the salt wash process, the vegetables looks softer, but still are crunchy

After the salt wash process, the vegetables look softer, but are still crunchy

7- Add the rest of the ingredients to the vegetables and mix well


8- Transfer into sterilised jars and leave them in the fridge. This can be served straight away although the flavour will intensify when all the veggies soak up the sweet and sour flavours



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