- 1/2 white cabbage
- 4 medium-sized carrots
- 200 ml water
- 200 ml vinegar
- 3 tablespoons sugar
- 1 fresh curcuma or 2 teaspoons dried curcuma
- About 3 cm fresh ginger root
- Optional: sambal or Spanish red pepper to liking
- Cutting board and chefs knife
- Optional: kitchen cutting machine or mandoline
- Fine grater
- Large pan
- Optional: sterile preserving jars
Preparation — 30 minutes
Remove the outer leaves and the hard inner core of half a white cabbage. Slice the cabbage into thin strips. You can use a chefs knife, kitchen cutting machine or a mandoline to thinly slice the cabbage. Peel the carrots, remove the ends and slice the carrots into thin strips too.
Peel the fresh ginger and curcuma (when using fresh curcuma). Grate the ginger and curcuma as finely as possible.
Finishing the atjar tjampoer — 20 minutes
Heat up 200 ml water and 200 ml vinegar along with 3 tablespoons sugar, grated curcuma and ginger in a large pot. Spice up the atjar tjampoer by adding in some sambal or Spanish red pepper (this is optional). Bring the mixture to a boil, then add in the white cabbage and carrot strips.
Place a lid onto the large pan and let cook for a few minutes. Turn off the heat afterwards. Cook a little while longer in case you prefer the atjar tjampoer to be less crunchy. You can now choose to let tje atjar tjampoer cool down, to keep in the refrigerator. Or choose to store the atjar tjampoer into preserving jars for a long shelf life. Make sure to store the atjar tjampoer into sterile jars, which is easy to achieve by boiling the jars for a few minutes in plain water.
Atjar tjampoer is a perfect side dish for rice, nasi. stewed meats, chicken and also with spicy dishes!