ជ្រក់ស្ពៃ (Pickling 101)

A khmer  ជ្រក់ស្ពៃ/Jrug-Spia (pickled  mustard greens).  Only four simple ingredients but everyone is craving for it  and can't live without it. The combination of a balance ingredients and methods used yielded a well-balanced salt and sour taste,  with a crisp and chewy bite. 

Anyone can master this if you believe in yourself. 

• Veggies of choice 
• Salt 
• Sugar
• Water 

Recipe & Directions:

1. Sun dry a day, clean and wansh, dry rub with (1 Tbsp Salt, 1 Tbsp Sugar per Lb.  Veggie.),  Let cure for at least 1 hour.  Fold in portion, pack into pickling jar neatly and tightly. Pour whatever left over salt liquid from marinade bin into jar. 
2. Then pour the boiled cool water into jar just enough to submerge veggies completely. It's important that veggies must be completely submerge as this helps in preventing rot. 
3. DO NOT fill water to the top of jar, as fermenting creates pressure and it will flood the jar. Remember to leave about 2" of empty space from the rise of brine surface. 
4. Airtight lid on, place the jar in a deep bowl to catch any messy liquid overflow. Let it go through fermentation for the next 3-4 days. At this stage,  this measurements should be ripened with a slight sauerkraut taste. It should yield a well-balanced salt and sour taste.  

FOOTNOTE:

For a neatly and tightly packed 1 gallon jar, 2 Qt of water is plentiful. Get water boiling and let cool completely. 

Preferably, stored in a pantry or cellar if clear jar is used.  But if a ceramic jar is used it is suitable for countertop storing.  

Pictures shown how I wrapped mine. It went in and came out with a still tightly wrapped bundle. No messy exit. 

This measurement might not yield the same result if using the method you'd commonly seen done on YouTube. 

There are pros and cons to being over Salted pickled. Keep in mind,  the higher the salt content the longer it takes for bacteria to break down and convert to sour.  But the over salted pickled has a longer Shelf-Life, which is good for off season needed Veggies.

Keep in mind that fermentation is Live. So, the taste of tartness changes as it aged overtime. Once it's ripped to liking, transfer it to a cool dark room to slow down the aging process.