The Best Crunchy Pickles and Pickled Cucumber You'll Ever Eat • Taste Show
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- Опубликовано: 3 авг 2024
- There's nothing more satisfying than making pickles that yields a crunchy texture and incredibly delicious flavor. Masterchef John Zhang show you simple recipes on how to make pickles the Chinese-style. Recipe: tastelife.tv/recipe/chinese-p...
#pickles #pickledcucumber #chinesecooking
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![Jordan Adetunji - KEHLANI REMIX (feat. Kehlani) [Official Video]](http://i.ytimg.com/vi/EeJ8n5PxFGE/mqdefault.jpg)
I'm from the American south and will definitely enjoy trying these new flavors! I'm getting into Chinese/Japanese/ cambodian/Thai etc cooking and love how versatile and flavorful the seasonings and spices are!😺❤ thank you
I love that the brine/broth is like pho a very simple profile with the exception of the quantity, but the recipe is based on natural sugars so it will taste like the combination of the individual ingredients fermented . I love your channel for your recipes, I may be a thin white boy from Michigan but your recipes speak to me and I have so much energy because of your ideas
This music is the most calming thing I've ever heard
Not on 2x lol
It's still the best system in the world. Thank you very much for sharing, all this is delicious and beautiful and your videos are superb!
We have the Chinese glass pickle jars too, I've been making pickles a while now. Last time we added lotus root it was delicious, people should try it easy and healthy.
That sounds tasty!
What r these jars calledusually?
@@soumis5562 Glass Jar Fermentation Jar, Pickle Jar
Pickles are healthly & useful for our body digestive & helps absorption of nutrients. I will make efforts to makes it.
I hope you could make more pickles foods & fermented foods. Appreciate for your creative time & efforts. And thanks for the teamwork create the videos
I love this. My uncle Arlie was a well traveled man and brought our family foods and techniques from all over the world. He brought my grandma a Jar of pickles from the young lady that he stayed with in Thailand in 1947. I still have the jar with the same brine in it from then. I just add a bit of sugar, vodka and water to it along with new veggies. I encourage everyone I have over to my home to try it and send them home with a cup of my brine to mix into theirs for good luck.
Your videos are much more satisfying when they end with someone eating and enjoying the final creation. Great work by Chef John as always. Looks delicious!
I am always wishing someone at the end of the video would do a taste test too 😁
I think everything on this channel is the best thing anyone could eat.
wow the carrot knife was so satisfying than my entire education life....🤩🤩🤩
SÌ MI PIACE SUPER EDUCAZIONE PIÙ RECORD DEL MONDIALE IN GARA DÌ PARTECIPAZIONE OKAY IN GRANDE FORTUNA CON FEDE DÌ VECCHIO SAGGIO DÌ DIO OKAY
naruto!!!
Watching from the Philippines. I love Chinese pickles. 🇵🇭😊❤
I LOVE YOU MASTER CHEF JOHN ZHANG... QUITE AMAZING AND SO CLEAN..
Get the recipe NOW: tastelife.tv/recipe/chinese-pickled-vegetable-sichuan-style_2944.html
I like the way you prepare the veggies i cant wait to try your crunchy pickles..you inspired me to make another style pickles..Thanks for sharing♥️♥️
I love to watch ur videos n i like the way you maked food.
Thank you master chef for yet another fantastic video. Much love and respect from Toronto, Canada ❤️❤️❤️ .
It's so beautiful and I love how you cook, look so relaxing! Great cooking skill!
Crunchy Pickles was in the year below me at Eton and as far as I'm concerned, he was a bloody good bloke.
Hi Chef John your cooking style is impeccable, versatile and of course delicious. I can’t wait for your next recipe. Your fan from Vancouver, Canada 🇨🇦
If i had Aladdin's lamp, i would definitely want this chef
As soon as you put the water in and I realized that is a Chinese (I assume) form of pickle crock -- just not the western version that I'm more familiar with -- my mind was blown. It's so cool how different cultures throughout history created the same tool in completely different forms.
You can sail a CRUISE SHIP in water coming from my mouth
😋😋😋😋
Especially the last moment
Nice chef John love pickles so much.
Love the background music ....enjoyable cooking video no headache after watching👍
好脆好清爽，夏天就是要吃這個
Thanks for the nice video presentation. Can you provide some more information on how and long the fermented vegetables can be stored and what to keep in mind when taking individual portions out of the jars?
Wow....m trying tis.....ty..chef
Love pickles ❤️
Thank you Chef, beautiful music 😍😍😍
Superb,,,with a ,lovely Chinese music
Looking great
I am gonna try
i love the concept of this channel👌💪
这个师傅是真正会做菜。食材和食器都好漂亮！
Looks delicious.
Oh I love pickles my favourite! I just couldn’t make it right, tried but failed.
2:36 l am literally crying. that colors...dreamly beautiful
I need this jar wow!
I’m here after watching ‘Dine with Love’ main lead was making the dish. I always have Suzhou style of pickled mustard green in my fridge. Now I’ll try this.
That looks tasty. Thanks for sharing.
Looks delicious
So beautiful, i like vegetable 😍😘
Love it😍
💐🙏🏼💐 Colourful and Crunchy ...... Just Perfect !
The best .
Amazing 👌
செம சூப்பர்... என்னமோ போங்க தெறிக்க விடுரீங்க...
Yummy....👍
Fantastic❤️
I learn something new from you every time Chef, another amazing video. (Instead of a knife, I now use a Chinese chopping cleaver all the time.) Thank you.
Thank you for your feedback 😊
Really you are amazing awesome 👏 love you work and your video your are the best 👍😉😉👏👏❤️❤️❤️
Sooooooo yummmmmmmy
So good
Fantástico 😋🙏🇧🇷
Very nice video 👌😊
Well made
Wow looks too pretty to eat! Thank you chef John
Hi Chief John! Do you have any link or keywords to get those glass jars? Your work really inspire me on a daily basis. Greetings from an a 24yo amateur cook from Alsace (France) 👨🍳
Try waterlock jars or crocks.
Try to use “Pao Cai” Jar or Pot when you communicate in Chinese Grocery Store.
Hi 😊 we got it from local Chinese store, but I found on amazon also has something similar. amzn.to/2l6tKiZ 😁
wow i can't wait 🧡💛💚💙💗💖
Chef John, we are in Indonesia pickle is from carrot, chili, cucumber and also we make unripe manggo as fruits pickle
Yes in China social in the south of china, we put unripe mango, pineapple, apple or other fruit together like that very nice and tasty
Love mango pickles
Music was awesome
Hi chef! I am a dedicated follower of yours . My past time is watching your cookery! 😍 Amazing pickles 👌👅💧
But can I substitute alcohol with anything else? Also can boiled water be used instead of purified water?
Very good presentation
Super chef
Yuuummy
Its really interesting ❤❤👍Can I use rice vinegar instead of alcohol
Yummy
Music like the film, brave heart. My. Favourite
Good recipes
Those jars sure are prettier and handier then my reused old big picked jars. 😆
拍的真漂亮
interesting recipe :) have to try it out :)
Greetings RustiX Kitchen
Pickles are the best and Im not just talking cucumbers
Chef John,
What are these jars called? It such a simple solution for fermentation! Love your work. Keep on being great.
Hi Jeff,
These jars are called Traditional Fermenting jars or pickling jars ( in Mandarin they are called Pao Cai I believe ) and you can often get them from your local Chinese /Korean /Vietnamese supermarkets.
If not, then just search in your city for your closest Asian market.
Try googling, "Where can I get fermentation jars closest to me?" Or better yet, "Where is my closest Asian market?" If there is one in your area then you will find it.
If that fails look on Amazon for fermentation jars.
I hope that helps.
So goooooooood ❤️😘😍😍😍😘😘😍❤️😍🥰😘😍😍
Very food lovely videos 🤝
🇧🇷 receita interessante, de conserva (picles crocante)vou fazer. Parabéns chef!!
Awesome, must try. Thank you for sharing
May I know what is the Glass Jar name & where can I get it.
Thanks Again!
Hi AH HENG we got it from local Chinese store, but found on amazon has something similar. amzn.to/2l6tKiZ 😁
Ahh.. u got pinned!
I was thinking the same. I see them use it all the time and looks very good.
@@TasteShowokay Thanks.
@@TasteShow hai but it's not available india n amazon😥😥😭😭
how long can this b stored?
I need this jar its so beautiful that i forgot about recipe.
I have so many questions about how to start and maintain this successfully. For instance, how long to put vegetables in (in the beginning) versus over time. Do you take all the veggies out and swap in new ones frequently to maintain a brine (every month or every two weeks)? When you add more liquid does it always have a specific salt content and alcohol content or do you decrease it after you start the brine (some say use 8% salt or down to 2-3% salt). I think some things like leafy greens can only stay in for a week versus thicker veggies that need a few weeks. Thank you if you have any input!
Song name is 冰菊物语
need more heroes like you
Ok. What if I can't read Mandarin/Cantonese? How do I search for this beautiful song?
@@ZoomZoomBoom24 You can just copy and paste the Chinese characters onto the Google search engine and you will find it.
Is the alcohol can be substitute? Or is it optional?
Sorry for weird questions, and thank you for your answer
Afif, Indonesia.
Nice 😎👍👌
He only had a handful of cucumbers! Keep all that other stuff give me more pickles 🤔😁
hello where are you from? it looks delicious
Hello, does anybody know how long this will last if the jar is not opened? In the fridge? Also, I guess jar has to be sterelised first ?
Thank you very much.
My grandma used to make this. if you try this at home, make sure the jar is DRY before putting the stuff in. can't even be moisty.
Does your grandmother keep in fridge?
@@juliefkwan8603 no, normal indoor temperature is fine.just make sure it's in a shaded area.
Hey Matt, hope you don't mind me asking, but what's the trick to keeping the brine reusable for years and years? Confused about after a batch is complete, are we supposed to scoop out all the old seasoning like star anise and add new brine and new seasoning? How does that work? In my Vietnamese family, we always just throw away our pickle juice.. but that seems like a waste.. not to mention having to start a new batch each time. Any advice would be much appreciated! Thank you
Do u have a book on pickling using a water seal Fermentation crock? I've only done sauerkraut and looking to expand
So amazing I'm new subscribe from Pakistan
PAO CAI ! perfectly different from KIMCHI
Aaisa Khana dekhake muze tho aise lagata hai ki aacha hua mai India mai paida hui. Fish fry, Butter chicken, kabab, chicken handdi, Pav bhaji, butter naan, nimbu ka aachar, aam ka aachar, pani puri 😋😋😋
Hi chef☺️. How to substitute the alcohol? Thanks in advance.
Do you keep this in the frig for 2 weeks to ferment it?
Looks very delicious, where can I get those jars? Does anyone has a link to it? Thanks
Salt 🙋♂️✌️
Chef plz tell me why u putt some water around the pickle jar upper side
It's to keep air out and let the fermentation gasses to escape from the jar... Google lactobacillus fermentation.
@@toddstropicals thanks dear
Hi Chef John your cooking style is impeccable, versatile and of course delicious. I can’t wait for your next recipe. Your fan from Vancouver, Canada 🇨🇦
AIR COMES OUT OF JAR!!!!
awesome, where to buy jars u use? thanks & God bless
👍
Would this be considered as a beginner brine? If so, how often does the mother brine need to be top off?