I cut carrots and daikon radish into matchstick-size pieces and make a pickling liquid like Helen's. It makes a great pickle for my banh mi sandwiches.
Love the Vietnamese food thank you for sharing your recipes. The pickles should be a wonderful addition to me and my family's recipes. We will let you know how they turn out thank you keep up the good work.
Thank you so much! So much variety in one video. My mom would do pickles but she never measures and I try to do it and it dont taste like the one she makes. So happy you made this video!
yummmm!!! 😁 this is sooo goood.. i remember at my friend's home.. enjoying snacking on some pickled baby eggplant with some fish sauce and rice... soo good.. and one time my friend's sister cried when she found out her mom had put newspaper with the cabbage to wilt on top of her new car.. it actually was all funny.. and her car was not harmed at all
By the way all are yummy looking and looks very delicoious i dont think ill be missing the meat i will enjoy it with a small portion of white plain rice cook only in water with no salt and nooil.
Can you please make banana flower recipes please? I have Vietnamese co worker make it look like salad. It is no meat in there. My mouth watering and wish to make it.
Fermentation Brine: 1,5 liter purified water 2 tbsp salt 1 tbsp sugar 1/2 cup 3rd rice rinsing water Leave 2-3 days in an undisturbed place. Stop the fermentation process by putting it in the fridge. Always use clean utensils to keep the brine uncontaminated.
Use very clean jars and preparation equipment (including hands), and you use 1.5 tablespoons of salt per quart of brine, and you keep the veggies submerged, they will start to ferment in 3 days at 65 to 70 degrees F. Use sea salt or Pink Himalayan salt, or non-iodized salt. The pickles will ferment in a week to ten days on the shelf. They will become more and more tart as they ferment. When they reach the level of tartness that you prefer, stop the fermentation by putting them in the fridge. Use clean chopsticks or utensils to remove the pickles from the jar, working from the top down. The lactobacillus that drives the fermentation process comes from the 3rd rinse of rice, so use bottled water for your third rinse, don't use chlorinated water, and don't boil your brine. That's why Helen used treated water. Your pickles will be a great source of high-grade probiotics, so this will be a great addition to your diet if you are on antibiotics. The pickling process uses lactobacillus to make lactic acid, so you don't need vinegar (which is acetic acid). The lactobacillus converts the sugars in the vegetables to lactic acid. The lactic acid controls and prevents unwanted bacteria from spoiling your pickles.
@@HelenRecipes yes I’ve made kimchi before but have you ever substituted Napa cabbage or bok choy in place of mustard greens? ( I feel an kitchen experiment coming on ! )
I will try your recipe. Nhin thay ngon qua. Em cung co lam kenh va co chia se cach nau nuoc mam cho dua mon rat la vua an. Hy vong chi va ca nha vao va ung ho kenh em nha. Cam on.
Unless you’re canning, you don’t have to worry TOO much about sanitizing the jars. The vinegar will kill pretty much anything. I usually just run mine through the dishwasher on the hot dry setting and when they are cool I swish some vinegar around in them and then rinse them out.
Option 1. Microwave the glass jars for 30-40 seconds (no lid on obviously since metal in a microwave will cause an explosion) or Option 2. place all of the lids and glass in a boiling pan of water
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I cut carrots and daikon radish into matchstick-size pieces and make a pickling liquid like Helen's. It makes a great pickle for my banh mi sandwiches.
Love the Vietnamese food thank you for sharing your recipes. The pickles should be a wonderful addition to me and my family's recipes. We will let you know how they turn out thank you keep up the good work.
Thank you so much! So much variety in one video. My mom would do pickles but she never measures and I try to do it and it dont taste like the one she makes. So happy you made this video!
yummmm!!! 😁 this is sooo goood.. i remember at my friend's home.. enjoying snacking on some pickled baby eggplant with some fish sauce and rice... soo good.. and one time my friend's sister cried when she found out her mom had put newspaper with the cabbage to wilt on top of her new car.. it actually was all funny.. and her car was not harmed at all
Chi Helen is so awesome. Thanks for another great video.
Thank you, Love you Helen
Helen, do you boil the water before use or just use room temperature filter water?
Tot lam... nguoi phi here 🤩🤩
Great Tips for a pickelings !!!!
By the way all are yummy looking and looks very delicoious i dont think ill be missing the meat i will enjoy it with a small portion of white plain rice cook only in water with no salt and nooil.
Where do you buy those tall nice jars?
That is a fabulous video. Thank you.
My favorite
How is the flavor different from your 1:2:2 ratio recipe?
Baby eggplant is my favorite to eat. Outta all of them. Second is bean sprouts and cabbage. Last is the carrots just cause I hate carrots lol
how long do these vegetables last in the fridge?
Can you please make banana flower recipes please? I have Vietnamese co worker make it look like salad. It is no meat in there. My mouth watering and wish to make it.
Fermentation Brine:
1,5 liter purified water
2 tbsp salt
1 tbsp sugar
1/2 cup 3rd rice rinsing water
Leave 2-3 days in an undisturbed place. Stop the fermentation process by putting it in the fridge. Always use clean utensils to keep the brine uncontaminated.
Hi where did you get the jars?
Question Helen,
when you do pickle beans spout, do you wash bean spout before.
yes yes yes yes.
Wash with at least 3 waters. It has oils on it.
What is the English name of cu kieh it’s like bunching onion. I couldn’t find any English video on it. Can you upload a video about it
awesome! definitely trying that out :) how long will it survive in the jars?
Use very clean jars and preparation equipment (including hands), and you use 1.5 tablespoons of salt per quart of brine, and you keep the veggies submerged, they will start to ferment in 3 days at 65 to 70 degrees F. Use sea salt or Pink Himalayan salt, or non-iodized salt. The pickles will ferment in a week to ten days on the shelf. They will become more and more tart as they ferment. When they reach the level of tartness that you prefer, stop the fermentation by putting them in the fridge. Use clean chopsticks or utensils to remove the pickles from the jar, working from the top down.
The lactobacillus that drives the fermentation process comes from the 3rd rinse of rice, so use bottled water for your third rinse, don't use chlorinated water, and don't boil your brine. That's why Helen used treated water. Your pickles will be a great source of high-grade probiotics, so this will be a great addition to your diet if you are on antibiotics.
The pickling process uses lactobacillus to make lactic acid, so you don't need vinegar (which is acetic acid). The lactobacillus converts the sugars in the vegetables to lactic acid. The lactic acid controls and prevents unwanted bacteria from spoiling your pickles.
Cảm ơn Helen!
Helen , have you used Napa cabbage to make pickles yet?
Yes, I did, you can search for kimchi helen's recpies video
@@HelenRecipes yes I’ve made kimchi before but have you ever substituted Napa cabbage or bok choy in place of mustard greens? ( I feel an kitchen experiment coming on ! )
Hi Helen, what can i use in place of the rice water? Can you tell me what is the purpose of the rice water? Thank you.
Rice water boost fermentation but it's not a must. You can skip it
@@HelenRecipes thank you!
great ideas to can different!! how long can you store them?
I mentioned tips for storage towards the end of the video
@@HelenRecipes yes but close how long would it be possible to store?
So just salt and sugar? No vinegar?
I’m glad you started incorporating music in your videos. Gives the video an upbeat vibe and definitely a lot more interesting to watch. 🙂
I like
I will try your recipe. Nhin thay ngon qua. Em cung co lam kenh va co chia se cach nau nuoc mam cho dua mon rat la vua an. Hy vong chi va ca nha vao va ung ho kenh em nha. Cam on.
chị ơi, em không cho thêm nước vo gạo thì có được không ạ? hay là phải thay nước đó bằng dấm hả chị? 😵
ko cần nước vo gạo cũng được em nhé. Đây là cách muối dưa truyền thống ko cần dấm
@@HelenRecipes dạ vâng, vậy là chỉ cần muối và đường cũng đủ để rau củ lên men chị nhỉ ☺️ em cảm ơn chị ạ :x
Sử dụng nước từ hoàng tử thứ ba của gạo. Bạn không cần thêm giấm.
how do you hold the vegetables down in the jar?
Round toothpicks
What’s the best way to clean the jars beforehand?
Unless you’re canning, you don’t have to worry TOO much about sanitizing the jars. The vinegar will kill pretty much anything. I usually just run mine through the dishwasher on the hot dry setting and when they are cool I swish some vinegar around in them and then rinse them out.
Option 1. Microwave the glass jars for 30-40 seconds (no lid on obviously since metal in a microwave will cause an explosion) or
Option 2. place all of the lids and glass in a boiling pan of water
Can you reuse the pickling juice? If so how many times?
You can to make the next batch faster. I have no idea for how many time though. Probably there is no fixed number, you can use it util it's too sour
@@D9270-f8t I made another batch using the same juice. It didn't have as much "punch" as the first batch. Not bad though.
Chị ơi dưa cải vắt lần đầu xong rồi nước lần 2 là nước gì vậy ạ?
nước muối dưa đó em business.facebook.com/watch/?v=2629155523794057
After Fermentation outside for 2 days you put it into the fridge?? Or just leave outside? How long it stays good?
Put in the fridge otherwise it will be too sour.
How eating this
Chị có thể để tiếng việt đc ko ạ
Its too much details and diferents methods for each can you send instructios written please.
NO VINEGAR??
no, it uses salt as the preserving agent
The sourness from pickling with this method taste alot better than vinegar. Its sour but doesnt have a vinegar smell.
Still prefer the original brine from you recipe 11 years ago. This brine is way too pretentious!
this is how it is made traditionally. Why is it pretentious?
뭐? 이건 한국 전통 음식! 훔치지 마! 도둑!😡