Can confirm, most of my vegetables come from Pickled vegetables (kimchi, kraut, etc) as they are easy to keep, delicious and help me feel like I'm getting my vegetables in.
It’s actually better for you a lot of the time than eating raw veggies bc the fermentation makes the minerals and vitamins more digestible and adds probiotics. You don’t have to “feel like” you’re getting your veggies in, you totally are!
Some interesting background info on this dish: This is actually based on the smashed cucumber salads from China, which is made without miso but with other sauces.
I was about to say, this dish reminds me so much of the famous cucumber salad I tried in China, which I'm pretty sure was the original on which this dish is based...
I live in MN and we have a substantial Hmong population and while visiting a friend of a friend to help with a fire clean up, the hosts treated us to a meal that started with these. I had no idea what it was before that day but I've been in love since! The smash adds such a different texture and experience, while that pepper is such a pleasant heat!
I've been pickling cucumbers lately - who knew that making fermented kosher dill pickles was so easy!? this sounds great to try - I also really like korean cucumber muchim which is basically the korean version of the 10 minute ones (smashed and chopped cucumbers, rice vinegar, toasted sesame oil, gochugaru, a little salt and sugar).
As a pickles fan I would totally try this!!! My mom does a very nice variety of salted fermented pickles. The most crunchy thing ever! I will try these, they look so easy to prepare!
Great quick recipe! This caught my eye as my parents makes something similar and also calls it smashed cucumber. We use garlic, soy, sauce, a little bit of sugar, fresh bird's eye chillis, and a few drops of sesame oil. Sesame seeds also added, and I like your toasted version more.
Ok, I have tried them and they are INSANELY good. It’s a bit of a pitty that the have a rather short shelf life. But from now on, NOT having some in my fridge is not an option.
Never been this early on a video. That said, I live in Japan and I love eating these as a side dish with pretty much anything. Japan does pickled food really well.
@@mathiasfalkenberg Sure it's just that the connection between the weight and volume of water is pretty interchangeable since the original definition of a kilogram was the weight of one liter (or a cubic decimeter) of water, and later definitions based on universal constants have tried to keep that relationship intact. So while it makes sense to use weight for other liquids like oil, cream or melted butter, it's very easy to substitute weight for volume with water (keeping in mind that temperature changes will cause minute changes in the waters weight to volume ratio).
As always you don’t disappoint. Your recipes help me a ton because I have three stomach diseases and eating more often than not is as painful as a mma fight(I know for real) and these take away half the fight. Basically one piece lettuce can put me in the hospital. I’m particularly excited to try this because more often than not these three things on their own don’t generally cause much issues and it looks mouth watering.
Awesome! I know my partner will love this. He hates cucumbers except as pickles and I recently bought seaweed. Just need to get more cucumbers. Got everything else. 😁
I had an excess of cucumbers and I'm like "what is that smashed cucumber salad recipe again?" I searched youtube for "smashed cucumber salad" and this video refreshed my memory. Once again, thanks for the recipe. Cheers!
I’m pretty sure this originated from a Chinese dish called smashed cucumber salad Ethan. I think you might like that version even more. Could give it a try
These go very well with deep fried food and curry🤤 Thanks for showing the 10-min version, will definitely try that out! btw that scale with two platforms🤯
I make a similar dish,smash the cucumber add a drizzle of toasted sesame oil , red pepper flakes , pickled ginger and spray with apple cider vinegar . It’s delicious.
I love Tataki Kyuri and there are so many variety for this more like Japanese cucumber salad like pickles. I’m Japanese and make this all the time in summer and you did great!! Japanese approved😉
I didn’t have any kombu so I added some hondashi powder I had. The liquid already tastes amazing. I am going to be good though and wait at least 24 hours. Thank you for the recipe Ethan.
Okay, I think we might have identical food preferences. I love making Mexican (big Rick Bayless fan) and desi food and my go to Asian food to make is Korean kimchi pajeon (which I do think you'd like for its simplicity) and Korean smashed cucumber side dish. P.S. I also learned to season food from making pick de gallo and guac
I was in the store yesterday, walked passed some cucumbers and thought, i should make some pickles, maybe another day. Then THIS SHOWS UP! Those looks so damn good. I know what I'm making this weekend!
I just made these (started 2 days ago) and they were less tasty than I imagined them to ne i my head while watching the video. I missed some sweetness and a little bit of tangyness, so I added a small amount of ketjap (dark soy sauce) and a dash of red wine vinegar and it really saved the dish imho
Pickles make everything better. Always have pickled red onion on hand for random stuff but I've also pickled soft boiled eggs before as well as red cabbage & mushrooms. Just be careful when doing meat...it can get really salty if you let it go too long. I pretty much made an entire chicken inedible the first time I attempted this ^^;;
I look forward to trying this! One thing I'm confused about is the "Asian red chili flakes", an expression you've used in other videos. I live in HK and there is a HUGE difference in the heat (and flavour) of the chili flakes I can buy here, though they're obviously all Asian.. Could you maybe explain a bit more about what kind of chili flakes you are using?
Thanks @Ethan Chlebowski. They look delicious. Many people in the comments are asking how long you can keep the normal recipe pickles in the brine without them going bad. Can you please answer that?
ACKCHYUALLY... That's a 2.9% brine. 31g of salt would get you closer to a 3% brine. Greetings from Germany, if you haven't noticed by now... Keep up the great work, I'll try to force this onto my in-laws this weekend!
Hmm, looks amazing. I wonder if I would be able to eat this with only a 24hr brining process. I can't eat basic cucumbers without getting severely painful heartburn, but I can eat pickles (love them). I definitely couldn't do the ten minute version, but this looks good enough that I might just be willing to risk a day of gastronomical distress to try it, lol.
I really like simple vinegar based sliced cucumber. It goes like this: (Warning: This is large recipe for 4+ ppl or more!!!) 2kg of sliced cucumbers, 1 medium grated carrot , 2 medium onions, thinly chopped, 2-3 garlic cloves, thinly chopped, handful of chopped parsley 125ml white vinegar 125g sugar salt and black pepper to taste When it's fresh, it's sweet, sour, and crunchy. The next day vinegar cooks the vegies, and it's still good but not that crunchy anymore ;/
Dont know if you read me the last time. But you know how they allway says that preground spices looses its flavor. maybe its time to actually put it to the test and compare. great vid btw.
I've been experimenting with sauces lately and store bought pickles are proving disappointing. I'll have to see how these work out for me. I'll also have to get Morimoto's book. I do not have enough Asian cookbooks in my collection.
Hey Ethan, love your videos! I was just wondering whether you do any sterilization of the containers before you add the cucumber or red onion and their brining solution? I apologize if you mentioned it in the videos - I might've missed that part. Most recipes I've looked up recommend doing a sterilization procedure on the containers, but I'm wondering if this is really necessary? What's your take on this? Thanks in advance, Jussi from Finland!
We do all kinds of Japanese pickles (tsukemono, check out Peter Barakan's video) and for this type as well as a sugar fermented style we use home-grown Tsuyataro (pretty boy) cucumbers.
In the most case of pickled items, i like them on the fresher side (not fermented too much) As general advice what would you recommend when making pickled items?
hey ethan i followed thís exactly but had a bit of a problem, it came out way too salty. I was excited to see this cos we had a kg of cucumber to use, and i made with sorry i dont know in english but cá nục in vietnamese, i did the fish like japanese eel with the soy mirin glaze. but the cucumbers after 18 hours were incredibly salty, like way too much. and we make so many fermented veggies so im used to fermented veg. i normally weigh the water and the veg to calculate my salt amount so i dunno if that is the issue but i followed your recepe exact and maybe it was the extra soy sauce that made it too salty? anyways it was pretty nice we ate with rice but it was too salty to eat alone.
Ethan pickling cucumbers instead of onions is surely top 10 anime betrayals in history
Can confirm, most of my vegetables come from Pickled vegetables (kimchi, kraut, etc) as they are easy to keep, delicious and help me feel like I'm getting my vegetables in.
It’s actually better for you a lot of the time than eating raw veggies bc the fermentation makes the minerals and vitamins more digestible and adds probiotics. You don’t have to “feel like” you’re getting your veggies in, you totally are!
100%. Pickled veg is the way.
@@KimRope But the salt... only problem
@@ratgr Salt is way overblown as a problem. Only matters for uncontrolled high blood pressure (and there's meds for that).
Just like my main citrus intake comes from tiki drinks xD
Some interesting background info on this dish: This is actually based on the smashed cucumber salads from China, which is made without miso but with other sauces.
I was about to say, this dish reminds me so much of the famous cucumber salad I tried in China, which I'm pretty sure was the original on which this dish is based...
This doesn't have miso either
Came here to say this. I have found this many more places as a side in China than I have in Japan.
fuuuu-- that bento looks epic!
Damn didn't expect to see you in the comment section, love your videos btw.
ITS THE REAL SENPAI KAI huge fan
Those pickled red onions feeling jealous I bet.
Nah. I'm a loyal man. I won't let some dressed up tart lead me astray
I live in MN and we have a substantial Hmong population and while visiting a friend of a friend to help with a fire clean up, the hosts treated us to a meal that started with these. I had no idea what it was before that day but I've been in love since! The smash adds such a different texture and experience, while that pepper is such a pleasant heat!
Brad Leone needs to see this and also you 2 need 2 collab!
I've been pickling cucumbers lately - who knew that making fermented kosher dill pickles was so easy!? this sounds great to try - I also really like korean cucumber muchim which is basically the korean version of the 10 minute ones (smashed and chopped cucumbers, rice vinegar, toasted sesame oil, gochugaru, a little salt and sugar).
As a pickles fan I would totally try this!!! My mom does a very nice variety of salted fermented pickles. The most crunchy thing ever! I will try these, they look so easy to prepare!
I Enjoyed your show, Slav Chef
@@mrp4242 Thanks comrade! I am glad you did!
Let's get a video on mama's recipe then man! Would love to see how to make some slav food
I made your pickled onions last week when I made the "suburban mom" enchiladas. Insane. I put them on everything. Gonna have to try this now!!
Great quick recipe! This caught my eye as my parents makes something similar and also calls it smashed cucumber. We use garlic, soy, sauce, a little bit of sugar, fresh bird's eye chillis, and a few drops of sesame oil. Sesame seeds also added, and I like your toasted version more.
Ok, I have tried them and they are INSANELY good.
It’s a bit of a pitty that the have a rather short shelf life.
But from now on, NOT having some in my fridge is not an option.
Never been this early on a video. That said, I live in Japan and I love eating these as a side dish with pretty much anything. Japan does pickled food really well.
Agreed they are such a good side that can go with anything. I want to try the rice bran pickles from Japan at some point too!
"now add 1000 grams of water, aka..." - Ethan
"Yes yes very funny, a liter we know" - Me
"One kilogram" -Ethan
me: surprised pikachuface
I love it when you use the metric system.
I had exactly the same experience, guess I haven't completely forgotten high school chem!
It's not uncommon when picking, baking & generally conserving to use weight for liquids
@@mathiasfalkenberg Sure it's just that the connection between the weight and volume of water is pretty interchangeable since the original definition of a kilogram was the weight of one liter (or a cubic decimeter) of water, and later definitions based on universal constants have tried to keep that relationship intact.
So while it makes sense to use weight for other liquids like oil, cream or melted butter, it's very easy to substitute weight for volume with water (keeping in mind that temperature changes will cause minute changes in the waters weight to volume ratio).
milliliter and gram are the same on the kitchen scale
As always you don’t disappoint. Your recipes help me a ton because I have three stomach diseases and eating more often than not is as painful as a mma fight(I know for real) and these take away half the fight. Basically one piece lettuce can put me in the hospital. I’m particularly excited to try this because more often than not these three things on their own don’t generally cause much issues and it looks mouth watering.
Awesome! I know my partner will love this. He hates cucumbers except as pickles and I recently bought seaweed.
Just need to get more cucumbers. Got everything else. 😁
I had an excess of cucumbers and I'm like "what is that smashed cucumber salad recipe again?"
I searched youtube for "smashed cucumber salad" and this video refreshed my memory. Once again, thanks for the recipe. Cheers!
Clicked as soon as I saw this! Pickles? Japanese food? ETHAN?! 100% gonna click and enjoy
I’m pretty sure this originated from a Chinese dish called smashed cucumber salad Ethan. I think you might like that version even more. Could give it a try
These go very well with deep fried food and curry🤤 Thanks for showing the 10-min version, will definitely try that out!
btw that scale with two platforms🤯
i literally just bought a box full of cucumbers, the timing is perfecto
You need to make a cucumber sando with the ten minute version and have one hell of a tea time sandwich.
This dish is a staple in Chinese cooking as well
"The pickle abides" I'm all in.
I make a similar dish,smash the cucumber add a drizzle of toasted sesame oil , red pepper flakes , pickled ginger and spray with apple cider vinegar . It’s delicious.
I love Tataki Kyuri and there are so many variety for this more like Japanese cucumber salad like pickles. I’m Japanese and make this all the time in summer and you did great!! Japanese approved😉
I didn’t have any kombu so I added some hondashi powder I had. The liquid already tastes amazing. I am going to be good though and wait at least 24 hours. Thank you for the recipe Ethan.
Okay, I think we might have identical food preferences. I love making Mexican (big Rick Bayless fan) and desi food and my go to Asian food to make is Korean kimchi pajeon (which I do think you'd like for its simplicity) and Korean smashed cucumber side dish.
P.S. I also learned to season food from making pick de gallo and guac
I was in the store yesterday, walked passed some cucumbers and thought, i should make some pickles, maybe another day. Then THIS SHOWS UP! Those looks so damn good. I know what I'm making this weekend!
I just made these (started 2 days ago) and they were less tasty than I imagined them to ne i my head while watching the video. I missed some sweetness and a little bit of tangyness, so I added a small amount of ketjap (dark soy sauce) and a dash of red wine vinegar and it really saved the dish imho
I've made the smashed cucumber salad from Chef John and love that. Will need to make this one now too.
Thanks Ethan, going to make these today. The new kitchen looks nice, I hope you’re digging your new place.
Thank you for sharing 😊
Interesting, a must-try.
Try smahing the cucumber with something that isn't metal. Tastes different I swear!
Pickles make everything better. Always have pickled red onion on hand for random stuff but I've also pickled soft boiled eggs before as well as red cabbage & mushrooms.
Just be careful when doing meat...it can get really salty if you let it go too long. I pretty much made an entire chicken inedible the first time I attempted this ^^;;
I use those same jars. Very good quality. I like this meal idea too.
Straight up delicious. Thanks my man 👊🏻
Nice alternative. I really love seedless japanese cucumber
The new kitchen looks nice, I see you took your faucet with you!
The matte finish is better for video!
Sounds like you caught a cold. Get well soon, Ethan. Can't wait to try this cucumber recipe.
Looks delicious
The Big Chlebowski!
The pickle abides. The pickle abides.
I can't wait to try this, looks delicious
Another great recipe!!
Never tried this! Looks delicious 😍😍
Sounds great
This looks amazing!
Super cool, thanks!
I look forward to trying this!
One thing I'm confused about is the "Asian red chili flakes", an expression you've used in other videos. I live in HK and there is a HUGE difference in the heat (and flavour) of the chili flakes I can buy here, though they're obviously all Asian..
Could you maybe explain a bit more about what kind of chili flakes you are using?
It's likely that he's using something sold as asian chili flakes. Those tend to be a blend of gochugaru and Thai chili pepper or Tien tsin.
@@SlightlierGravy Thanks, that is very helpful
Get well!
Your American mom that everyone should try
Your chinese moms cooking that everyone should try
Your hot step sis from Thailand that everyone should try
Thanks @Ethan Chlebowski. They look delicious. Many people in the comments are asking how long you can keep the normal recipe pickles in the brine without them going bad. Can you please answer that?
the new place is looking posh Ethan ;D cucumbers too!
I fucking love your channel dude
I made this but did not have any kombu so I used instand hon dashi. I think it should still work well! UMAMI!
ACKCHYUALLY... That's a 2.9% brine. 31g of salt would get you closer to a 3% brine. Greetings from Germany, if you haven't noticed by now... Keep up the great work, I'll try to force this onto my in-laws this weekend!
This is my izakaya go to but I never thought of making them myself. Will do
Hmm, looks amazing. I wonder if I would be able to eat this with only a 24hr brining process. I can't eat basic cucumbers without getting severely painful heartburn, but I can eat pickles (love them). I definitely couldn't do the ten minute version, but this looks good enough that I might just be willing to risk a day of gastronomical distress to try it, lol.
Get well soon!
This was how NYT recommended doing cucumbers in a tomato cucumber salad while back
YUM!!!
I literally just came back from town with cucumbers to make this!
I just made the 10 minute version to go with some marinated chicken and rice and holy shit it is straight up incredible
omg yes please
Everytime I try to do the water before the veggies I get a major overflow situation. Impressive.
I have a notion to make these with shichimi togarashi or nanami togarashi instead of the red pepper flakes.
i like it when sour n salty
You should experiment with amba powder instead of chillies with this or any other pickled vegetables.
Can you do a video on making Kimchi? I just tried it for the first time and would love to make it.
persian cucumbers are the best
I really like simple vinegar based sliced cucumber. It goes like this:
(Warning: This is large recipe for 4+ ppl or more!!!)
2kg of sliced cucumbers,
1 medium grated carrot ,
2 medium onions, thinly chopped,
2-3 garlic cloves, thinly chopped,
handful of chopped parsley
125ml white vinegar
125g sugar
salt and black pepper to taste
When it's fresh, it's sweet, sour, and crunchy.
The next day vinegar cooks the vegies, and it's still good but not that crunchy anymore ;/
Try South Indian pickle “Avakaya”
that feel when you realize you've watched so many of ethan's videos you can tell when he's recovering from a cold..
Yummy!!!
Dont know if you read me the last time. But you know how they allway says that preground spices looses its flavor. maybe its time to actually put it to the test and compare. great vid btw.
I've been experimenting with sauces lately and store bought pickles are proving disappointing. I'll have to see how these work out for me.
I'll also have to get Morimoto's book. I do not have enough Asian cookbooks in my collection.
Would highly recommend his book, lots of good stuff in there!
Hey Ethan, love your videos! I was just wondering whether you do any sterilization of the containers before you add the cucumber or red onion and their brining solution? I apologize if you mentioned it in the videos - I might've missed that part. Most recipes I've looked up recommend doing a sterilization procedure on the containers, but I'm wondering if this is really necessary? What's your take on this? Thanks in advance, Jussi from Finland!
I've been doing a lot more Japanese inspired dishes and we are loving it! Thanks for this, Ethan!
Masaharu Morimoto... the iron chef!
You gotta do the Chinese ones or Korean
We do all kinds of Japanese pickles (tsukemono, check out Peter Barakan's video) and for this type as well as a sugar fermented style we use home-grown Tsuyataro (pretty boy) cucumbers.
Your channel is nuts, i only found out about it from that senpai kai guy today, he dropped your name.... And id never seen your channel ever!!
Ethan and pickles are like two seeds in a cucumber. Or something like that
yummy
In the most case of pickled items, i like them on the fresher side (not fermented too much)
As general advice what would you recommend when making pickled items?
ok after a year following, ill hit the bell now.
this video hit me deep
The pickle abides.
"u could also just add some msgpowder" lol yea if you wanna get sick you can do this xD
The Korean version is good too
Lucky me! I just bought MSG for the first time today :D
Thank you food wishes chef John has recipe for smashed cucumber salad in his channel
Damn bro just beat my cucumber already 🥵🥵🥵
here to blow your mind: 1kg of water is exactly 1 Liter 🤯
2:17 did you say "stir to com-brine" ??
hey ethan i followed thís exactly but had a bit of a problem, it came out way too salty. I was excited to see this cos we had a kg of cucumber to use, and i made with sorry i dont know in english but cá nục in vietnamese, i did the fish like japanese eel with the soy mirin glaze. but the cucumbers after 18 hours were incredibly salty, like way too much. and we make so many fermented veggies so im used to fermented veg. i normally weigh the water and the veg to calculate my salt amount so i dunno if that is the issue but i followed your recepe exact and maybe it was the extra soy sauce that made it too salty? anyways it was pretty nice we ate with rice but it was too salty to eat alone.
Did you get a new place? Looks dope 🔥
Ooh pickles today
Not many people seem to know it but traditional Japanese cuisine has a long and varied history of pickling and food preservation.
Wow, you added MSG! Uncle Roger would be so proud! Fuiyoh!