Of course the item that keeps well deep frozen is said buah keluak. It doesn't turn foul or sour. Can't do that for achar. Freezing achar does mean fermentation is paused, but being soaked then thawed out doesn't make the vegetables crunchy anymore, and it even smells a bit funny. The chiller works fine for these bottles. I try to finish up achar within two weeks. Luckily not all the bottles of achar come in at the same time, and I could spread them out. Some arrive before the lunar new year, a few come during, and others come a week after. Woot. Otherwise I would be eating nothing but achar all through March! Hehe. Achar comes in all colors and all versions. Every family does it differently. I like mine crunchy. Don't need it spicy. It's a great side dish, especially with steamed fish or tofu.
It could be a pot of ayam or babi buah keluak, usually ayam since the friends and relatives know that the house doesn't do babi. I don't bother with the meat. Just give me those black nuts and its gravy. Perfect with quinoa or brown rice. Preciousssssss black gold.