Tsukemono(Japanese pickled napa cabbage) ☆ 白菜の漬け物

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  • Опубликовано: 29 окт 2024

Комментарии • 44

  • @_dailyf
    @_dailyf 8 лет назад +17

    I need that tsukemono container in my life!!!

  • @Asahi8s
    @Asahi8s 12 лет назад +3

    Fell in love with the video!

  • @rawismyreligion
    @rawismyreligion 8 лет назад +2

    love you for using organic ingredients, true inspiration!

  • @sandhyarajeshk
    @sandhyarajeshk 3 года назад

    Like the change in kitchen

  • @saiyanhaku8290
    @saiyanhaku8290 5 лет назад

    Yummy recipe.Is the first time i see a container like that.

  • @ruritake5957
    @ruritake5957 10 лет назад +1

    とても爽やかなお味でした。所謂漬物臭さが無いから、外国の方でもサラダ感覚で頂ける、と思います。水キムチも美味しいけれど、もっと簡単に出来てしまいますね。有難うございました。

  • @onexpressocafe1821
    @onexpressocafe1821 7 лет назад

    Oh, yours came in a perfect blue color. Mine are green! I will like to try and get in that blue!! Love the picklez.!

  • @SKazclaw
    @SKazclaw 9 лет назад +4

    oh wow. am i glad I found your channel .I love Japanese cuisine, but im vegan. THANK YOU

    • @mountainryder8
      @mountainryder8 6 лет назад +2

      Japanese have pretty good vegetarian dishes. Restaurant cuisine is different from what is cooked at home. However, I'm not vegan... our typical dinner would be salad or tsukemono, rice, steamed vegetable and fish or meat several times a week, tacos and spaghetti the other nights (I'm 3rd generation here, my grandparents emigrated to California over a 100 years ago... hehehe....) Easy to have tofu, miso, adzuki beans instead.

  • @hypnagogic04
    @hypnagogic04 11 лет назад +7

    Peaceful Cuisine-san, do you drain the liquid after it's been left to sit for a couple hours or do you keep it in with the pickles??

    • @peacefulcuisine
      @peacefulcuisine  11 лет назад +14

      I don't drain the liquid. I always keep the pickles with the liquid in the fridge.

  • @silvanazizi
    @silvanazizi 8 лет назад +2

    Sei proprio un artista. Ciao

  • @YoursTrudie
    @YoursTrudie 3 года назад

    I’m very glad I found your video. It’s so informative. Can you please tell me, how do you know when to discard it? Does it get sour or an off odor? Thank you 🙏🏻

  • @Kazuelk
    @Kazuelk 8 лет назад +1

    ohhh I realy like this!

  • @jeanneamato8278
    @jeanneamato8278 5 лет назад

    What useful press.

  • @Leohma_
    @Leohma_ 9 лет назад +1

    Woah, will give it a try!
    I have all the ingredients except the yuzu. What kind of flavor does it have? I want to sub it with another citric fruit that I can actually get. :)
    Thanks!

  • @は私です彼の名前
    @は私です彼の名前 8 лет назад +1

    Yummy.

  • @pauloemmerlacerda
    @pauloemmerlacerda 8 лет назад

    Simple and easy. What kind of vegetables may I use instead?

    • @caciquepadilla
      @caciquepadilla 8 лет назад

      you can use any. tsukemono is commonly used with napa cabbage, carrots, cucumber and baikon radish.

  • @potrebitel3
    @potrebitel3 2 года назад

    Napa is not Bok Choy, but back in the ancient 2012 things were more fluent in the channel ;-)

  • @MyMinnieAdventures
    @MyMinnieAdventures 11 лет назад +1

    Mr. Takashima, can we use this recipe for cucumber tsukemono as well? I grew up eating that as a child but it is very expensive here in the U.S.

    • @danielt6689
      @danielt6689 5 лет назад

      Here is a cucumber tsukemono recipe. It works quite well.
      www.justonecookbook.com/pickled-cucumber/

  • @heronbone11
    @heronbone11 11 лет назад +1

    Wow looks amazing definitely giving this one ago thanks...............;-)

  • @sheii28tweet
    @sheii28tweet 8 лет назад

    can I use honey?

  • @puccachu
    @puccachu 3 года назад

    definitely not Bok Choy in the video, I believe it's Napa Cabbage but who cares, any cabbage is delicious when pickled right!

  • @tangogasu
    @tangogasu 9 лет назад +1

    オラはずうずうしいのを承知で言えば、材料、調味料をタイトル下の詳細?欄に入れて欲しいです。今回で言えばこめ酢、、あれ~なして入れるんだべか、いや入れたらうまかっぺな~と思い早々に作る予定ですが、それでも、おら、はレシピが欲しい。

  • @mangaartist1995
    @mangaartist1995 6 лет назад

    Question, is squeezing out the water a must like most tsukemono recipes?

  • @jungboo1997
    @jungboo1997 12 лет назад

    gomennasai♥!!

  • @MrSueanntsen
    @MrSueanntsen 9 лет назад

    can I omit kombu? coz I don have it

    • @samipso
      @samipso 7 лет назад

      Yes. It will still be pickles. The kombu gives flavor so it's best to have it.

  • @longboardsenior8824
    @longboardsenior8824 8 лет назад

    Is that won bok or bok chou?

  • @TheRivalConcept
    @TheRivalConcept 11 лет назад +1

    sorry to say this but this is not bok choy but still great video u used wom bok aka nappa cabbage lol

  • @nanaoas368
    @nanaoas368 9 лет назад +2

    Oh good... it's nappa, I hate bok choy lol

  • @enzog9801
    @enzog9801 9 лет назад +2

    This is not Bok Choy. We call it Chinese cabbage.

    • @tamcon72
      @tamcon72 8 лет назад

      +Enzo G The names are interchangeable.

    • @Penrev
      @Penrev 8 лет назад +4

      +tamcon72 actually it isn't. Bok Choy is smaller in size and a darker green. This is Napa or Chinese cabbage.

    • @tamcon72
      @tamcon72 8 лет назад

      Cat Wong In some cookbooks in the States, Napa Cabbage is used interchangeably for Chinese Cabbage. Translation problems, I expect.

    • @samipso
      @samipso 7 лет назад

      Bok choy is also a chinese cabbage

    • @babosing
      @babosing 6 лет назад

      Bok choy is more for stir fry

  • @Fyrhp
    @Fyrhp 8 лет назад

    But i don't have such a container

    • @caciquepadilla
      @caciquepadilla 8 лет назад

      you can buy one online or very inexpensive or you can easily use a bowl and just get a brick, cover it in tinfoil and then place it on the veggies.

  • @MultiBrainman
    @MultiBrainman 12 лет назад

    料理動画.com