The Malays like acar. The Chinese like suan cai, la bai cai, pao cai, and Tianjin preserved vegetable. The Indians like their achcharu or ooruka.
Or simply call it Pickles 
Can be salty, sometimes sour but always delicious 
It takes hard work to make pickles because of the slicing, dicing and lenghty marinating process. Different methods ~ All of which with tender, loving care produces really yummy results.
Kinda like how we are working towards achieving our dream of Bangsa Malaysia
