oh wow i never thought of sushi as pickled rice :-) (though i did read that it was originally meant to help avoid spoilage, so i guess pickling would make sense)
Great video and fun presentation 😂. May, I ask: What is the use/function of the papertowel? Is there an alternative for the papertowel? Maybe a cloth towel? Thank you Chef!
Can you do less sugar? It kinda sounds like a lot of sugar, 250 g. How much sugar is going to be in the vegetables? I kinda want to eat less sugar in my diet haha. Or can you just use sushi vinegar and keep the salt and sugar out of it?
You are more than welcome to use less sugar. Please understand it will have a stronger salt and vinegar taste though. btw this recipe is a standard sushi vinegar recipe so you can use it in other recipes too.
@@ChefSaito I made the pickles. It was delicious. I used daikon, carrot, cucumber and cabbage. The daikon got kinda sour for my taste haha, I liked the cucumber the best. I put it now in the fridge, I threw the liquid away. Can I really store it in the fridge for 7 days? I used 250 ml rice vinegar and 250 ml water with 125 gram sugar and 40 gram salt and kombu
@@wolkcumulus2547 Updated: Amazing! so happy you tried this! Please experiment with different kind of vegetables too! If you throw away the liquid you can keep it up to 1 week. If you keep the liquid 2 week is easy! Just note that the pickling will continue so the taste will get stronger.
hello chef Saito! Well...I leave it 2 days on the counter and then, 3 in the fridge and...tadaaaaa! delicious! next time I'll put more ginger in it thank you so much! :o)
@@thegirlwhospeaks236 You missed the point. He's concerned of even clean hands being oily, thus contaminating the vinegar and the recipe itself. You do you, Boo, and eat your yucky food all you want, though!
No not put paper towels on wet foods as the bleaching agent in the paper towel will contaminate the brine and food. Use platic wrap and for a lmited amount of time.
Salt amounts can vary widely unless measured by weight. Because of the crystal structure. Himalayan, Sea, Kosher, Table, and even manufacturers can vary in amounts of salt per volume.
Salt preferences vary. Japanese "pickles"… tsukemono are traditionally eaten in small bites and the "saltiness" serves as a nice counterpoint when eaten with plain white rice. I eat tsukemono frequently and on occasion as a traditional side dish to Western meals. For that, I do a quick cure and remove most of the salt before serving.
Hello everyone! how was your weekend? It's getting colder here in London. Maybe we will do a hot pot soon. what is your favourite hot pot?
I cant wait
@@Emi-uy1pw Thank you for the comment! what type of hot pot do you like? Spicy? Milky?
@@ChefSaito I Havent tried hot por yet, but spicy
@@Emi-uy1pw Thank you! I will make one day! Btw have you ever tried Sukiyaki? I did one in episode 12 so have a look. it is very delicious!
Nice recipe! Thank you very much
You are welcome my friend. any recipes you would like to me to cook?
@@ChefSaito Here in Argentina we love the kare raisu! Also we get to buy some takuan sometimes, but never heard how it's made. Keep the good work!
Love pickled veggies... Great video.
Whats you favourite vegetable my friend?
Nice job Chef! I love pickled vegetables and jalapenos too. I add a little bit of soy sauce to my vinegar mixture too. 🤘
Pickled Jalapenos would be nice! I should do it next time. Soy sauce in pickles vinegar is very creative! Any sort of Amino Umami should work.
Chef, thank you! You're personality is so so awesome!!!! Pickles look great too!!!
Amazing recipe video!!! Loved it - thank you!!!!
Thank you!
oh wow i never thought of sushi as pickled rice :-) (though i did read that it was originally meant to help avoid spoilage, so i guess pickling would make sense)
yes sushi is an a way a quick pickle. there are even some pickled fish too.
Great video! Can I re-use then the liquid that we get from the marinate for other vegetables? or do you recommend to make a new preparation?
Nice video chef
Thank you my friend! Next weeks episode is great too! I'm sure you will like what I will make.
I love your tutorial of making tsukimono it helps me a lot Domo Aregato gosaimasu
Arigato!!
Thank you chef
マネして作ります。ありがとうございます😊
お家で簡単にできるレシピなので是非！
will try
Great! let me know how it goes!
Great video and fun presentation 😂.
May, I ask: What is the use/function of the papertowel? Is there an alternative for the papertowel? Maybe a cloth towel? Thank you Chef!
@@GlennGerard cloth will do to. It’s basically there to cover the top and make sure everything is touching the brine.
Good luck!
Thank you. I have a question, can I use instead of sugar erititrol or stevia?
@@esther.f.g sweetener is fine too
@@ChefSaito THANK YOU Saito for taking the time to answer. I will then try with sweeteners
Never knew you could pickle cauliflower o.o
Like ur way to take nice
Can you do less sugar? It kinda sounds like a lot of sugar, 250 g. How much sugar is going to be in the vegetables? I kinda want to eat less sugar in my diet haha. Or can you just use sushi vinegar and keep the salt and sugar out of it?
You are more than welcome to use less sugar. Please understand it will have a stronger salt and vinegar taste though. btw this recipe is a standard sushi vinegar recipe so you can use it in other recipes too.
@@ChefSaito Thank you :) I will try it next week
@@wolkcumulus2547 awesome, let me know how it goes.
@@ChefSaito I made the pickles. It was delicious. I used daikon, carrot, cucumber and cabbage. The daikon got kinda sour for my taste haha, I liked the cucumber the best. I put it now in the fridge, I threw the liquid away. Can I really store it in the fridge for 7 days? I used 250 ml rice vinegar and 250 ml water with 125 gram sugar and 40 gram salt and kombu
@@wolkcumulus2547 Updated: Amazing! so happy you tried this! Please experiment with different kind of vegetables too!
If you throw away the liquid you can keep it up to 1 week. If you keep the liquid 2 week is easy! Just note that the pickling will continue so the taste will get stronger.
You are so cute! Much love for your instructions given with love. 😇
wow! look very tasty! tel me Sir, do you let marinades sit at the counter or in the fridge? I am a beginner... :o)
Yo can leave it in the fridge. let me know how it goes!
@@ChefSaito Thank you for your fast answer...I let you know for sure! :o)
hello chef Saito! Well...I leave it 2 days on the counter and then, 3 in the fridge and...tadaaaaa! delicious! next time I'll put more ginger in it thank you so much! :o)
@@francinedeneault9913 Thats great!
Chef Saito, why we can't use our hands to put the vegetables in the vinegar?
the grease on ones hand might contaminate the vinegar.
Yes we can! Our food our mouths!
@@thegirlwhospeaks236 You missed the point. He's concerned of even clean hands being oily, thus contaminating the vinegar and the recipe itself. You do you, Boo, and eat your yucky food all you want, though!
No not put paper towels on wet foods as the bleaching agent in the paper towel will contaminate the brine and food. Use platic wrap and for a lmited amount of time.
Tried it but vegetable came out too salty... i did measure the salt as per recipe.
Did you do this?
Rice vinegar 500ml
Water 500ml
Salt 75g
Sugar 250g
Salt amounts can vary widely unless measured by weight. Because of the crystal structure. Himalayan, Sea, Kosher, Table, and even manufacturers can vary in amounts of salt per volume.
Salt preferences vary. Japanese "pickles"… tsukemono are traditionally eaten in small bites and the "saltiness" serves as a nice counterpoint when eaten with plain white rice. I eat tsukemono frequently and on occasion as a traditional side dish to Western meals. For that, I do a quick cure and remove most of the salt before serving.
should cover it cotton clothes instead of kitchen tower. kitchen tower is superfluous thing,
What if I skip sugar? Trying to eat healthy.
Thank would be dificult....
Boy does he love being in front of his camera…:)! He needs to lift his lenses first! God bless him, histrionic for sure!