Acar Campur

Hey Bram, super interesting Q! We haven’t tested it ourselves, but we imagine you could definitely ferment an acar campur-style mix with a few tweaks. The original recipe is more of a quick pickle, so it uses vinegar and sugar, which actually prevent natural fermentation. To make a fermented version, you’d want to skip the vinegar and sugar and salt the veggies instead. About 2 percent salt by weight works well. Let them sit to release some liquid, then pack everything tightly into a jar so it stays submerged in its own brine. No need to cook the vegetables first either, they ferment best when raw, and indeed: I'd suggest leaving out the bell pepper since it'll likely get mushy. Ingredients like sambal oelek, mustard, and spices in general might be best added after fermenting since they might interfere with the good bacteria. I suspect with those changes you could end up with something crunchy, tangy, and naturally preserved. Let us know how it goes if you try it! 🤗✨

Thanks for your quick reply! A little too late for me because I decided to make my own recipe, based on yours.. 😇
I did add sambal, but I was not really sure about it, because of the salt-level. And i did add one bell pepper as well, maybe not the best choice. 😅
I did add some galangal (laos), ginger and spring onion. Right now the taste is really good, but I’ll let you know in a few weeks how it turned out… 🙈🙈

Ok, so i made this and it turned out perfect! I julienned the bell pepper and its still really crunchy. I added some radishes as well.
I closed the lid with fermentation weights and a frozen kaffir lime leaf. Next time i’ll mix the lime leaf in the vegetable mix, the flavour combo of the fresh lime leaf and the fermented veg is perfect! Happy i tried this - its really like a indonesian style kimchi.

That sounds delicious, Rob! So glad it paired well with the nasi goreng recipe. It’s funny how certain smells can take us back to travel memories 🥰

We're thrilled to hear you're enjoying the acar campur recipe, Tany! 🫶

Hey Carmen, you can store the Acar Campur in a sealed jar in the fridge for up to 2 weeks. In case you haven't seen already and it helps in the future, the storage information for recipes on the app can be found at the bottom of the directions tab or at the end of the step-by-step "Make" mode 🙌

Hey Fi! Gochujang, a Korean fermented chili paste, can be used as a substitute for sambal oelek in your Indonesian acar kampur recipe, but it will bring a different flavor profile. Gochujang is sweeter, less spicy, and has a more complex, fermented taste compared to the straightforward chili heat of sambal oelek. If you're open to experimenting with flavors, go ahead and try it, but be mindful that it will alter the traditional taste of the dish.

Hey Kday, the dijon mustard adds a distinct flavour, but the recipe can still be made without it. While the taste will be slightly different the Acar Campur should still be enjoyable 🤗