Cabbage Achar/Nyonya Achar/South East Asian Pickle/Sweet, Sour, Crunchy Pickle/Peranakan Pickle

[@kayaba8702]

Hi Monica, Thank you from imparting your Achar recipe. Used to make it while we were living in Germany , but lost the recipe from Mrs Lee KY. Now we are living in Sydney, our forever home, your Achar arrived at a great time. I’m now retired, have plenty of spare time. BTW I’m Malaysian Chinese, thank you.

[@monicassingaporekitchen9975]

Hi! I am glad that you like this achar recipe ! Yes. Retirement is a great time to explore and try new dishes. Have a wonderful Retirement and wishing you all the very best! Cheers 🍻!

[@Sussurbark]

I am so happy to have found your channel Monica. I lived in Singapore for 14 years, and the recipes make me very nostalgic for the food there. Hope to make this and your other recipes when I am ready!

[@monicassingaporekitchen9975]

Hi Sussur, I am happy that my recipes evoke sentimental memories and brings comfort to you! Happy Cooking! Cheers 🍻!

[@kampooiwang8308]

Thank you, Monica! Good achar recipe. Clean, neat,hygenic& look delicious..

[@monicassingaporekitchen9975]

Hi! You are most welcome!❤ Glad you like this recipe. Cheers 🍻!

[@chongchristine3790]

Good afternoon, Monica. I used to make kimchi and just recently making the vegetarian archar. (no onion no garlic version ) Your method is similar to making kimchi .i was wondering if I skip the squeezing would it still be crunchy(reason being, for kimchi I just salt them cabbage and washed and drained them, it still crunchy) For my archar's cabbage I use the blanching method . Carrot I salt them and skip the washing if not too salty and squeeze them. Thanks for taking time to make this video to share with us. Your archar looks appetizing too. And can be use for sandwich, adding to noodles, rice etc.. Thank you for your time and effort, appreciate that. ❤ from Malaysia

[@monicassingaporekitchen9975]

Hi Christine. Good afternoon! In my previous video, in which I made the traditional achar, I used only a small amount of cabbage. The other main ingredients are pineapple, cucumber, etc. I just blanched and wipe dry the cabbage as I was not worried about ending up with soggy achar. However, in this new video, "Cabbage Achar", the recipe calls for a large amount of cabbage. Therefore, it is highly recommended that we squeeze water out of the cabbage to prevent it from becoming watery and limp. Salting the cabbage draws out excess water, thus preventing the water from diluting the sambal. If you skip salting the cabbage, the salt in the sambal will leach moisture from the cabbage as it sits, making our cabbage achar watery, soggy and limp. Hope this helps. Hopefully, we can continue to share useful cooking tips!❤

[@chongchristine3790]

@monicassingaporekitchen9975 I see, thank you,Monica.😊

[@hglim8927]

My mother’s acar has more veggies,…long beans, cucumber, pineapple, besides the carrot, cabbage & chillies. From Penang 👋🙏

[@monicassingaporekitchen9975]

Hi my fellow Penangite! Yes! I do have another achar recipe which has cucumber, pineapple etc. in my channel. Hope you can find it! 🎉