HOW TO: Pickle Green Plum | វិធីធ្វើម្ជូត្រាំ 

No problem Oun. Thanks for watching.

Adventure Bae thank you so much for watching and for the sweet compliments. This is one way I can try to practice and keep the language alive.

lol

Have fun!

Yes, pickle will keep them long too.

😂 how nice, we have to like sneak and pick them along the road or people’s yard 😂

Get them when they are young and firm. If they are green but soft like some varieties then it is not good for pickling.

@@KhatiyaKorner They were really good quality, young and firm. I misread the sign to be $4.99 per bag instead was $4.99 per pound. I couldn't justify spending almost $12 for sour plum so I didn't get it. I got mangoes instead and might pickle those

So far the green plums we encountered are ok to use. The bitter one when green tends to make the best tasting when pickled. The sour and salty cuts through that bitterness.

I kept it in room temperature.

Oh my😊

I would say a month or more.

Sokna Seak yes I have pickled green grapes before. I use the same recipe as pickled green plum. You can check on my blog too for pictures of pickled green grapes.

I hope so too! Did you try them yet?

@@KhatiyaKorner its ok,i prefer the little ones,thier more crunchy,u pop them in your mouth and spit the seeds out.the ones i made were golfball size,cant do that with those.

I don't know where you live but where we live people plant them in their yard and also there are some along city streets and park so that is where Khmer people pick them LOL

I found them yesterday at a local persian/international market in Santa Ana, California.

I am not sure. But any plum as long as you pick when they are green, can be use to pickled.

@@KhatiyaKorner I’m going to order a Japanese Santa Rosa plum and see

Sausage as well as other foods.

No vinegar is needed for this one. Also I taste it and once it reaches the taste I like I keep it in the refrigerator to stop it from fermenting. Otherwise, if you leave it out in a warmer temperature it will continue to ferment and might get too sour.

Khatiya Korner thankyou

Hello Bong Phala, eheheh that is nice of him to still remember us. Yes we now have a baby boy Eli and he is almost 10 months now. We also moved to Stockton as you can see. How about you? Did you settle in the new home yet?

Khatiya Korner we haven’t settled in yet. I could also have my daughter message you on Instagram to get your address maybe we could go visit you. We are thinking of going to Stockton park next Saturday too.

OK, you daughter can find me on Instagram and add 'Khatiya Korner'. You will see my account has a lot of food post.

កូន ខ្មែ i think it depends. Here in Cali people grow them in their backyard but for us we pick them off the tree in the park or on the streets 😂

Haha hey whatever works lol 😂

Chhang Kimsong មើលនៅខាងចុងវិដីអូទៅអូន គឺបងបានបង្ហាញបន្តិចដែរ

This is Khmer aka Cambodian.

I prefer to use kosher salt because it dissolve well unlike the other kind where it leaves a powdery residue.

Okay thank you so much

Sokផ្កា ដំណក់ទឹកភៀងនឹងអីគេ Meng បងបានធ្វើវិដេអូនេះហើយ អូនអាចឆែកក្នុងយូថូបបងបានណា

I am not Jewish and I use Kosher salt for pickling because it dissolve better than table salt. I tried table salt and it left behind a white powder residue. Also I don't use salt in my cooking as much because we tend to use fish sauce in majority of our dishes. Salt is used very sparingly except in pickling brine. I never heard of Celtic Sea Salt before. I will have to try it next time. Thanks!

Khatiya Korner If you think using fish sauce to substitute for table salt is good; think again. Fish sauce these days uses common unhealthy white salt instead of sea salt because that is the cheapest option. It's all about profits. White salt (including your kosher white salt) is so cheap because they took out all the important minerals out of the sea salt that are far more economically valuable sold as something else but which happens to be healthy for you. Celtic and Himalayan salts has not had its precious minerals removed and that's why they're far more expensive but far healthier. Real sea salt is healthy until they turn it into pure and cheap white salt or your white kosher salt. What you get in your fish sauce is made from unhealthy cheap white salt.

I'm sorry but while I understand your point in advocating about healthy choice I personally feel it's all about moderation. Even choosing what you recommend like Celtic and Himalayan salt, if you were to eat too much of it, it can become unhealthy as well. Also as Cambodian we do not use fish sauce as a substitute for table salt. It has a different taste and texture in addition to a different, unique and distinctive flavor. Each country has it's own choice of using what type or what kind of ingredient to bring out the saltiness flavor without relying on just "plain salt" alone. My cooking video is to share what I use to make a particular dish but it does not mean viewer has to use that particular ingredients if they don't like it. They can leave it out or substitute with anything they want or have. That is the beauty of a recipe, it's meant to be made suit and adjust to taste. I appreciate your input but I will continue to use what I've been using, unless you want to supply me with some Celtic and Himalayan salts to try? LOL