I have been a fan of Dianxi Xiaoge and Liziqi for quite some time now and watched ALL their videos. I fell in love with their cooking style, from techniques to ingredients and just everything about them. However, they're not tutorials so I am very glad that I stumbled upon your channel. You just ooze with fine skills in you technique and in communication. How I love to hear your sensible instructions and rationale. So yeah, thank you very much for sharing. Can't wait to binge watch everything that you uploaded!!! Love from the Philippines!
She’s the most detailed and scientific lady who shared the information. Easy to follow, right speed of speech with clarity. I was researching for a Chinese pickles receipe. So far she’s the best one!👍🏻
Thank you so much for such a clear, learned explanation of the Chinese pickling process. My parents taught me how to pickle and preserve vegetables, but to be honest, I never cared for them overmuch as they were bland. But I had a life-changing pickle experience in college. My roommate was from China, and her parents would bring jars of homemade Chinese pickles whenever they visited, and I fell in love with their spicy, crunchy, salty-sweet goodness. I haven’t been brave enough to make them - until now. I’m so happy I found your channel. Your passion and enthusiasm are infectious. Thank you so much.
I just put about 5 lbs of cucumbers into this. Only alteration was grape leaves instead of bay leaf for the tannin and I added garlic into the brine before straining. I was lucky and found a shop that sells Chinese pickle jars for under $25 each, so I bought 2. I made pickled Jerusalem artichokes in this one first. It turned out amazing. We use some in a potato salad and it was fabulous, so crunchy. The second jar has a Scoby in it to make kombucha. I need to go get a couple more jars for more veggies. I’m loving how easy these jars make it to pickle. It almost like the veggies and jars know what to do and do it.
I love how detailed the explanation of this pickling vegetables... best guideline for someone like me who have zero knowledge about vegetables pickled... Thanks for sharing..
@@mssuezee6178 I am not her(😁a him also) but...have you never made pickles?? Ask a friend,a relative,the recipe is the same,and you can make a lot of variations. I don't use sugar,because I want them healthier for my guts. There are a few variants: with a mix of vinegar,water and salt;water,oil,salt and sugar; water,salt and sugar, and water and salt. You can make them with cold water,or,for a faster result with hot water. We also pickle eggs. So yes,red radishes are ok.
That was a whole lot of great information about making pickles. With respect to checking how well your jars will seal I would offer this suggestion. Fill the jar about one quarter with boiling water, put on the lid and shake the jar. The boiling water will heat the air in the jar creating pressure. Then when you turn the jar upside down to look for leaks the contents will be pressurized and leaks will be easier to spot. I hope this is helpful 😁
@Rod McKenzie NONONONONO Don't do this. Someone is going to get hurt! This is a completely bad idea. One person's idea of "boiling" is another person's "lava temperature," and not everyone can guage one-quarter. And the contents are going to want OUT of that container, and someone is going to get the lid blown off and boiling water rocketing everywhere. DO NOT DO THIS.
Hey! Great video. I make a lot of ferments, and a lot of pickles, but have never added spices to my salt brine before. I will try this recipe. Thank you! Fyi, the white stuff on the top of your jar is Kahm yeast. Its harmless. It can make the flavour a little bitter, but it is not bad for you. Even in the second shot where there was a lot of it, it is ok. The easiest way to skim it off is to blot it with a paper towel. It is ambient, and probably just crept in thru the tiny crack btwn the seal on the jar. Anyway, like i said, it is harmless. However, it is NOT ok to have anything round, or fuzzy, furry, green, grey, yellow, or any fungus or mold that grows in circles, like a typical mold bloom. When you find that stuff, you have to toss all the brine, all the pickles, sterilize and start again.
@@artichokez3270 I agree. I like to give the container a shake periodically. It seems to break it up and/or prevent it. I once saw in a video where they pickled cucumbers out in full sun in massive tubs that were circulated with a bubbler. I imagine for that reason.
@@artichokez3270 If that is required. Just shake the jars a bit and turn them over. Easy peasy. No need to put any tools into the pickles while they ferment.
hey Mandy! In Latin American countries, there are artisan factories that make clay pots for cooking. Perhaps you can ask around, go to the markets, and inquire for ""cazuelas de barro", ¿quién las fabrica? I am sure you can have someone make your pickling jars for you. We like to cook in clay pots in Mexico, Central America, and I am sure in South America too. It´s just a matter of having pictures, dimensions, for you to have your pots made to your requirements and the cost shouldn´t be that high either!
Gladys R. White Pretty much everywhere people used to cook in clay pots before tge convenience of gaz or electric stoves. The clay pots for pickles like it is mentioned on the video, is available on amazon. But it is also available on other shops mainly professional shops for restaurants, cooking and so on.
This is a great channel and I love how you explain things so thoroughly. I learn a lot from your channel and you do a great job explaining things! Keep going Mandy :)
Thanks for sharing, days ago, a chef taught us to pickle some cucumber, radish, he used 100 % vinegar and 1 big piece of rock sugar. OMG ! After 24 hrs, when I tried 1 piece, my soul almost fly off from my body ! I thought of making the brine that I used to make Raw Papaya pickles, water, sugar and some vinegar added. Now I can try your recipe. Thanks for sharing.
Thank you for all the detailed information. I started seeing RUclipsrs showing their pickles and pickle jars, but you gave the most detailed, clear information on how to start and maintain your pickling liquid.
Great pickle recipe especially the long beans! You can use a fermentation lock (used in beer and wine kits) to make life easier. Those peppers you have there also preserve well in neutral alcohol. Great video!
What a charming personality, lady! Your fermentation tip is absolutely a gem. Keep making more videos and needless to say I enjoyed enormously. No doubt will try to pickle one day soon.
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EDIT: Okay there's some fermentation magic that happens after two or so weeks and the 5% saltiness mellows out. The pickles are really great. If you try it, that's the percent I would go with. Okay so I tried this recipe and thought I'd share my experience in case anyone else wants to try it: First, these end up being *very* salty. Honestly, too salty for my taste, even after rinsing the pickles. Most pickling brines will use 2~3.5% salt, and these double that. I did a version with 7% and then a version with 5% salt where I used a combo of fish and soy sauce in addition to sea salt. She does this because, as mentioned, these are intended to stay out of the fridge and be added to occasionally. What I would do next time is drop the salt content, ferment them for 2 weeks, then pop them in the fridge when they're as sour as you like. They will continue to sour but slowly, and there is no risk of spoilage. The other thing is that she adds a little alcohol on the top to prevent spoilage. If you don't want to do this, you can just add a pebble or small jar to keep the vegetables submerged. Any sort of weight. In fact, I would do this anyways whether you drop the salt content or not. If the vegetables are under brine, they cannot spoil. "Keep it under the brine, and all will be fine". Last comment: the spice mixture gives these pickles an incredible flavor. Really, you should try them. I also suggest substituting soy and/or fish sauce for 0.3-1% of the salt to give a really complex umami flavor. But lower the salt content, especially if you don't think you're going to be using the brine for months and months, and absolutely keep them submerged.
Thanks for showing the possible mistakes we could make!! This really raises this video to the next level 💯😃 and I had a small laugh when I saw that pickle explosion 😆. Delicious pickles 🥬🥒🌶🥕
I love pickling stuff, you have shown me a few trick which I didn’t know young lady, your video is awesome with very good information and instructions. Thanks very much for sharing.
Thanks for this information, Mandy. I have been fermenting different vegetables for a few years now, but had never done them the Chinese way. These are very tasty! I love snacking on them. By the way for anyone thinking of getting into fermenting, do it! I have had many health benefits from eating fermented foods.
My congratulatons on your excellent video: very thorough, to the point, generous with tips and all the relevant information. You are a very good teacher.
Hi, great video and very informative 👍. The killer jar that failed, the orange seal may need replacing. The water test is a great safety check. I don’t use the metal closing latch to seal it but rather use an elastic band wrapped around the lid and base parts of the latch. This allows the build up of gas to escape as the pressure forces the lid up. It is still worth checking after the first couple of days to ensure the elastic band is not too tight. If you pull the lid up and you hear gas escape then undo some of the tension in the band.
You should put a small glass container with some extra brine inside on the top of the pickles to hold them below the brine's surface. This will prevent mold growing on top.
Thank you so much Souped Up Recipes. I am forever grateful for your channel. I grew up working for a Chinese family and these are all my favorite recipes.
I preserved limes this way in a glass Chinese pickle jar but I thought is too warm in my house. I live in Las Vegas, Nevada and it’s summertime. I love your channel, Mandy. I ordered your carbon steel wok, and am ready to try it out. I have two carbon steel frying pans, and seasoned them with oil, salt, and potato peels. The pans work beautifully, but the stink from the seasoning spread to my entire house! I’m skeptical that your simple method works, but your video reassured me and I’m ready to give it a go. I always learn something new from watching you 😃
The air you refer to in the pickling process is Carbon dioxide. It is produced by the bacteria during fermenting. It is what is released when you open the jars every two days. Thanks for this! I am a home fermenter and will try your recipe. I have seen your Chinese pickling jar used in Poland , Yugoslavia, and several other European countries all claiming its their jar and method. All have a similar design to the Chinese. Thanks again for this very good video.
I didn’t know you live in Ecuador 🇪🇨, that’s amazing! I from México 🇲🇽 and I love your channel and I can’t wait to do this recipe. Thank you for sharing 😁
You are the best teacher who is so humble and your love for Chinese food is visible by the way you explain things, I've been following your channel amd today I couldn't help commenting, keep it up
Great to see this :-), every year at the beginning of autumn my grandmother and aunts started sterilizing the whole vegetable garden, Sweet and sour cucumbers, pickled celery, carrots, pearl onions, beetroot (I don't like it), asparagus, cauliflower wild mushroom etc ... basically, everything that was abundant and not immediately used was processed in jars. In deep winter they were taken from the cellar. At the time, people still had a big cellar to store products. Nice to know this Chinese approach of preserving fruit and vegetables
I could not catch up with all the comments below giving a thumps up as they are all what I wanted to say too. Lovely young lady with a generous spirit and good daughter! Thanks for sharing this recipe.
Great to see. What I don't understand is why is there a thumbs down even before the show starts? You've not even seen the Video yet?! Keep going Mandy. Love to see all the methods and ideas.
Someone must just wait for new videos to come up and automatically do thumbs down, for some reason unknown. Really does not make sense!! ? I have read comments tho, that apparently whether it is a thumbs up 👍 . . Or a thumbs down 👎 . . It still benefits the channel somehow? Tho i don't know enough about RUclips to understand that!
I put a soft plastic bag it the top of a 3/4 full jar and then add enough water in the bag to push out all the air . Works nicely. I use Chinese Cabbage, spring onion, garlic, a small amount of crushed red pepper for desired heat, slices of red pepper and 2 T salt for 1/2 gallon container filled with veggies and water. I leave enough room to let the bag cover all of the brine and veggies. I also use a clip with no metal to close my water bag since I don’t want it to spread out too much when I take the regular lid off. Mine is ready to eat in about a week but it is sitting on the floor with a try under it so it can 'burp' on its own without the air getting to my food.
I wanted to share my correspondence with Mandy because it might help more people : Q I forgot to add vinegar in my recipe, what should I do? A In your case, you can wait for another week and see if there are any fungus growing. If not, that means you are good to go. Q So the alcohol works as a preserve? Or a fungus inhibitor? By the way I just looked again today, at the top the brine is very clear, but towards the bottom it is a little cloudy and some sediment at the bottom of the jar... is this okay or not? A That is normal, don't worry. The alcohol works as a fungus inhibitor! As long as you can make sure all the tools you use is clean, your pickles should be fine. By the way, the recipe for the pickle is a lot saltier than our normal taste. That is to ensure a higher chance of success. If you want it to be less salty, you can adjust the sodium amount when you add more vegetables to the jar (I usually just don't add salt or add less salt when I use the same brine to pickle the second batch of vegetables). Once you are happy with the flavor, you can keep it at the sodium level. Q Thank you so much! I am so sorry I still have more questions: 1) could I still add a spoon of vodka to them NOW to inhibit future fungus growth? 2) replacing vegetables in the brine - do they need to wait for 20 days? Do I need to 'burp' them every two days? can I just fish out the older vegetables while the new ones pickle? Should I add vodka to brine when I add new veg? A I am glad I can help. If there is not any visible fungus, it is better not to add alcohol to it anymore. I will say, the second batch of veggies probably will be ready in 12-15 days. The third batch will be around 8-10 days. After the third batch, your brine will turn into an "old brine", which has a balanced amount of good bacterias. Every time you add new vegetables, it will be ready in 8-10 days.
Thank you for showing how to maintain the brine! Every other video I've seen only shows how to start a new jar, not how to maintain. I've got one of the Sichuan jars with the moat, that the brine is a bit over 4 years old. I've just been guessing, this whole time, and it's been working XD Glad to finally see a how-to on maintaining it, and to know I've been basically doing it right XD
🌸 this is making me miss my nana & mom’s pickles Where they are from, very close to South America, in Trinidad 🇹🇹 they use lime & lemons with white vinegar, with salt & chillies to preserve. No sugar is used except if it was sweet version for fruits or jam type. However they will use salt version for certain types of Fruits, eg half ripe mango or plums. They also make a quick one called chow, my mouth is watering. I have to make some this week 😋✨🪷
These look and sound delicious. I have pickled before but never fermented. You gave very good instructions. I feel more confident to try it now. Thank you!!
Can't wait to try it all out! Thank you a lot for your video! I spent two years in China and now that I'm back I miss Chinese food so much! Thank you again and have a nice day :)
it's easy to use a regular jar but swap the original lid for a water lock one, those are used for wine making, at least where I live they are easy o find in household stores and are extremely cheap! they function by the same principle that is used in a traditional jar's shoulder, it's fantastic
If I lived in Ecuador, I think we would be cooking buddies!! I can't wait to try your recipe! I make a Korean style of pickle with onions, jalapenos, chayote, and garlic - it's soy sauce based. Thank you for showing me a different way to pickle veggies. You are very informative and you make the cooking experience so much FUN! Sending you kindness and laughter from Ontario, Canada!!
Amazing video. This is completely unlike the American pickles my mom used to make that was with vinegar. These are actually fermented which has a lot of health benefits. Love the comments for your videos. 1 marriage proposal this time and others expressing their affection. :)
This is perhaps the best pickling video on RUclips. I've researched the process for many years and she knows what she's talking about. I've confined my efforts to mostly cucumbers (a "pickle"), but almost anything can be pickled. The one point I disagree with is calling cucumbers in vinegar a "pickle". It is not. It is a faux pickle, a fake pickle, an attempt to mimic the taste of something that has been pickled, meaning fermented. I think she was trying to be kind and unoffensive to us in the West. Everything else she said is accurate and she has a solid and extensive knowledge of the process, including the safety concerns. This video has inspired me to extend my pickling to other veggies. Thanks, Mandy!
@@Shaun.Stephens That is correct. When certain foods are placed in a brine (salt solution, usually in the 3 to 8 percent range) "bad" bacteria are killed or prevented from growing and "good" bacteria grow. There are several types of these good bacteria, the most important one is Lactobacillus. This is a type of probiotic and is necessary for humans to digest their food and occurs naturally in out intestines. It is this bacteria that causes the fermentation process to occur. It feeds on the sugars occurring in the food you are pickling and its presence makes it impossible for the bad bacteria to grow, hence making the food safe to eat without refrigeration for a long time. The presence of vinegar actually kills the Lactobacillus, preventing fermentation from occurring. Fermentation causes the food to have a sour taste and that is one of the reasons people have used vinegar to approximate the flavor. Fermenting foods has been around for a very long time, thousands of years, in fact. To us moderns, particularly in the U.S., it's cheaper and quicker to produce the imitation than the real thing, and for our grandmothers, who had both refrigeration and canning, there was no necessity. I hope this video has inspired you to try pickling for yourself. As I said in my first comment, it is an excellent tutorial for anyone wanting to try their hand at it.
@@michaeltellurian825 Hi Michael. Great explanation, thanks. However as I understand it there are two types of 'pickling' processes which can be differentiated by the terms 'fermented pickles' and 'vinegar pickles' (or simply 'pickles'). One isn't really an imitation of the other. This is the way it is understood in the UK and here in New Zealand. Both methods have been around for millennia. Acetobacter is very hard to keep out of alcoholic beverages (fruit flies being the main vector) so for as long as humans have left non-salty wet stuff (especially sweet stuff) around to ferment there has been both alcohol then vinegar. (The very term 'vinegar' is derived from old French for 'sour wine'.) To the best of my knowledge all pickled onions available for sale in the UK and here in NZ are pickled in vinegar, as are 'gherkins'. Vinegar pickling long pre-dates refrigeration as there has been a ready supply of vinegar for sale in the UK and Europe for many centuries and vinegar pickling is both safer than fermented pickling and is usually simpler. However I don't disagree that properly fermented pickles are likely better for health than vinegar pickles as, as you pointed out they include Lactobacillus which *can* be useful for anyone with a compromised gut microbiota. (Though very few living organisms in 'probiotics' survive the trip through the very acidic stomach to make a home in the gut - medically it's been proven better to introduce then via the other gut opening. )
@@Shaun.Stephens Our disagreement is that you claim storing food in vinegar causes fermentation to occur. I claim that it does not, that fermentation is a different biological and chemical process, and in fact vinegar prevents the fermentation process from taking place. And since you introduced the etymology of the word "vinegar", I'll offer the same for "pickle": The word “pickle” comes from the Dutch "pekel" or northern German "pókel", meaning “salt” or “brine”. The title of this video contains the word "pickle" It is a tutorial about pickling various vegetables in the Chinese tradition. I'm wondering why you're still arguing about these very basic concepts? If you read the ingredients label on a jar of gherkins in your supermarket and it contains vinegar, then it was not fermented. It used the canning process to preserve the cucumbers and used vinegar to mimic the naturally occurring sour flavor of fermented cucumbers. I urge you and anyone else reading this discussion to do your own research. Many colleges and universities have agricultural extensions that will provide through their websites all available information on the fermentation of food.
@@michaeltellurian825 You have a comprehension crisis. I have never claimed nor do I believe that vegetables stored in vinegar ferment. I'm not stupid, I worked for years in a field controlling bacterial and fungal fermentation. Re-read the above without prejudice and you will see that. I'm aware of the etymology of the word 'pickle' (I donate to Wikipedia annually and also have been an editor for years so that *everyone* can learn things). The etymology of the word doesn't have anything to do with fermentation and in fact often salt or brine is used to *prevent* that very thing. Being a food snob and gatekeeping a term that has for centuries had (and still has globally) more than one meaning is pretentious. The whole world doesn't speak American English (though sadly a lot of non-native English speakers aren't aware of the difference and learn their "English" from Americans).
I am new to fermenting and have experimented with cucumbers, cabbage and green tomatoes with good results. I greatly enjoyed your video and learned so much! I can't wait to look at some of the others.
I followed this recipe and so far so good! I couldn't get yard beans and used green and wax beans instead....smells a little funky at the beginning of the ferment but as they got going, it's not so bad....I did try a few and they were soooooo good already! I can't wait to try in a month! Also did hot peppers....and a big jar which was basically a garden 'dump'. Can't wait for my brine to mature! Thank you Mandy!
Hi here in Goa, we brine baby mangoes in plain brine. Just wash n dry the mangoes and funk them into the brine. We don't do anything much. The surface does have the white stuff but it's perfectly OK to consume. Ofcourse we don't Reuse the brine, just throw it away.
Good pickles and we'll explained. These Chinese pickles are only to eat as side dishes. But our indian ( most famous are particularly the state of Andhra Pradesh) varieties are to mix with rice adding ghee (boiled butter) and eat as main course of meal, more essentially in Southern India. We make at least a 100 seasonal varieties stored for whole year and eaten in every meal. Mango, lime, tamarind, gongura leaf, tomato, garlick, red chillies, green chillies, carrot etc., All these are also made as chutneys for every meal or with snacks, but chutneys can be preserved for only few days and kept under refrigeration.
This is a really cool episode. I loved hearing about the science and I loved seeing the old Chinese pickling pot! It's so cool, how old is the pickling method btw?
hello ...how are you? its amazing.....recipes.I must try.. your hair is just lovely how can you care your hair my hair is ver weak and I have hair fall problm.please help me out ooooh my 10 year baby girl have also very weak hair.....please please replay I am waiting
This is another terrific video!! The Probiotics in Pickled Veggies are essential to a very healthy digestive system!! Pickled foods kept the ancient people healthier than the modern people are! Thank-you for these wonderful pickle recipes!
I LOVE how you explain everything, so it's easy to understand how and why and what if. And your recipes are easy to follow. Thank you and all the best 😊
I've just done this recipe and I'm waiting to see how they turn out... So excited and apprehensive at the same time lol. I'll get back on how they turned out later
@Arathe S Dyith So, how did the pickles turn out? I hate it when people say they will come back and tell everyone how it went, and then they don't follow through. Now my night is wrecked. 😂 Seriously, though, how did they turn out? I hope they turned out well!
Fascinating fact that Chinese families keep their everlasting brine going and pass it down to the next generation... like a sourdough starter in the US. Superb video as always!
The soughdough starter is what chinese use for cantonese char siu buns. Cantonese Chinese guy brought the technique back to china and combined it with chinese technique...leading to char siu steamed buns....which are completely different from chinese baozi.
Hi Mandy, many cordial greetings from Germany, the country of the "Krauts". We are called krauts all over the world because of our famous sauerkraut (sour cabbage). Some people think, they insult us by this, but we are proud to be krauts. I am sure, Korean people would not mind to be called "Kimchi"s either. Our sauerkraut is generated in a very similar process, we ferment it in big wooden barrels, mainly made from oak, press the sauerkraut with a lid and heavy stones. We use salt but rarely use sugar. Also many other vegetables can be preserved like this. We mostly chop them finely, but of course whole cabbages can be preserved like this. I am quite fascinated by your beautiful Chinese clay fermentation pots! At least I found a glass version on German Amazon. For normal glass jars there are also special fermentation lids that let air out but not in. When I work with sourdough (wild yeast) there is a similar problem if the young sourdough is stored in normal glass jars. I make it simple: I fix a plastic bag over the jar with an elastic band. So no explosion is possible :-))) I enjoy your videos sooo much. You do a wonderful job.
I really think those Chinese fermenting jar is wonderful. How smart they were! Very simple but ingenious! And Thank you for your good tips for natural fermenting pickles. I really love Chinese spices like sichuan pepper, red and green also. I do have plenty amount of both. haha!!! Love from Korea!
There are german crocks available with a similar design, probably learned from trading many years ago. It has a small moat around the lip of the jar where you pour brine and then the lid sits inside of that.
Not to steal from this channel, but another channel that does A LOT with fermentation is Chilli Chump. He does hot peppers. He also discusses proper pickling methods. Worth a look. This process is significantly different than his, but I'm really curious to try this!
Such a great video. Practical, informative, and best of all: you let us know the optional/variation choices we can choose from. I particularly appreciate your advice around the sugar and salt and vinegar, adjusting to taste. I love a tart (vinegary) pickle, but I have a friend that I'm *sure* I could get to like pickles, if I just make them a bit sweeter for her. I will enjoy playing around with your recommendations to get some pickles we all enjoy! Thank you so much! :D
I never spoil pickles, because I learned a new technique in the beginning to add live cultures, that is drain live yoghurt or kefir (not pastarised of course) through a cheese cloth, the clear liquid is whey, it has all the good bacteria that help to always have a good and fast start, no matter what. And you don't need to add a lot of salt, just enough to have the saltiness you prefer. My mom's traditional way of having pickled veggies takes about a month, mine with a good bacteria start--3 to 4 days. After that, you can eat them. They are pickled to perfection and have a clear brine, which I safe for next batches. I usually put my veggies into the fridge in the brine and they get even better over the time. I can enjoy them up to a year. Usually they are gone by then😊. Thank you for your recipe. I like the idea of using spices. I will try them and a more variety of veggies.
Thanks for the interesting and different recipe. We call fermented cabbage sauerkraut. When I make sauerkraut I shred the cabbage then add salt, then bruise the shredded cabbage by pounding it to produce juice. The salt extracts the water from the cabbage. Then let it ferment but be sure the cabbage is always under the juice, even if you have to add some water. You can use some kind of weight to keep it submerged. It lasts for months kept in a dark cool place. Nothing better!! I do like your recipe adding sugar and spices to give it a different flavor. There are lots of sauerkraut recipes on RUclips. Thanks for sharing your great Chinese recipe, I’m going to try it.
well.... I made pickle as soon as I saw theirs video... it was so clear and easy to follow and know WHY certain procedures are done. I've made quite a few jars... but want to try the daikon and some other vegetables I forgot at the grocery store that day. they are so colorful and the brine was perfect in its seasonings... thank you
One Chinese restaurant in NJ always gave you a small plate of these along with fried noodles while you looked over the menu. Totally yummy! I made this in College (I went to a culinary school) and I can recall carving the carrots into flowers.
I have been a fan of Dianxi Xiaoge and Liziqi for quite some time now and watched ALL their videos. I fell in love with their cooking style, from techniques to ingredients and just everything about them. However, they're not tutorials so I am very glad that I stumbled upon your channel. You just ooze with fine skills in you technique and in communication. How I love to hear your sensible instructions and rationale. So yeah, thank you very much for sharing. Can't wait to binge watch everything that you uploaded!!! Love from the Philippines!
Those are great channels!
This girl is extremely delightful and knowledgeable, excellent in every way
I agree.
I believe she studied these things in school and learned about the science behind it.
@William Wallace88She's a charmingly lovely human.
She’s the most detailed and scientific lady who shared the information. Easy to follow, right speed of speech with clarity. I was researching for a Chinese pickles receipe. So far she’s the best one!👍🏻
A passionate young lady, generous with her culinary knowledge.
Tq Mandy.
Thank you so much for such a clear, learned explanation of the Chinese pickling process. My parents taught me how to pickle and preserve vegetables, but to be honest, I never cared for them overmuch as they were bland. But I had a life-changing pickle experience in college. My roommate was from China, and her parents would bring jars of homemade Chinese pickles whenever they visited, and I fell in love with their spicy, crunchy, salty-sweet goodness. I haven’t been brave enough to make them - until now. I’m so happy I found your channel. Your passion and enthusiasm are infectious. Thank you so much.
I just put about 5 lbs of cucumbers into this. Only alteration was grape leaves instead of bay leaf for the tannin and I added garlic into the brine before straining. I was lucky and found a shop that sells Chinese pickle jars for under $25 each, so I bought 2. I made pickled Jerusalem artichokes in this one first. It turned out amazing. We use some in a potato salad and it was fabulous, so crunchy.
The second jar has a Scoby in it to make kombucha. I need to go get a couple more jars for more veggies. I’m loving how easy these jars make it to pickle. It almost like the veggies and jars know what to do and do it.
"Now, let's talk about how to keep the brine *forever.* "
Man I wasn't ready for this kind of commitment.
Til death do u part... 😂😂😂😂
For-ev-errrrrrrrrrrrrrrrrrrrrrrrrrrrrr
Hahahahaha hahahahaha
🤣🤣🤣
On filling the jars, "Kind of like a puzzle." This is why we appreciate your videos. Plus, your accuracy and clarity in scripting.
No refrigeration required! Thank you for continuing the best of our chinese traditions. I love your smile, clarity & thoroughness
I love how detailed the explanation of this pickling vegetables... best guideline for someone like me who have zero knowledge about vegetables pickled... Thanks for sharing..
would regular red radishes work please dear? thanks so much 🙋 from B.C. Canada 🇨🇦🌹❤🙏
@@mssuezee6178 yes
@@lisacastano1064 thanks so much Lisa🙏🇨🇦
@@mssuezee6178 I am not her(😁a him also) but...have you never made pickles?? Ask a friend,a relative,the recipe is the same,and you can make a lot of variations.
I don't use sugar,because I want them healthier for my guts.
There are a few variants: with a mix of vinegar,water and salt;water,oil,salt and sugar; water,salt and sugar, and water and salt.
You can make them with cold water,or,for a faster result with hot water.
We also pickle eggs.
So yes,red radishes are ok.
@@alfiebearbear6669 yes I have
That was a whole lot of great information about making pickles. With respect to checking how well your jars will seal I would offer this suggestion. Fill the jar about one quarter with boiling water, put on the lid and shake the jar. The boiling water will heat the air in the jar creating pressure. Then when you turn the jar upside down to look for leaks the contents will be pressurized and leaks will be easier to spot. I hope this is helpful 😁
Thank you, very helpful 👍
I'm not sure that works on plastic lids...
@Rod McKenzie NONONONONO Don't do this. Someone is going to get hurt! This is a completely bad idea. One person's idea of "boiling" is another person's "lava temperature," and not everyone can guage one-quarter. And the contents are going to want OUT of that container, and someone is going to get the lid blown off and boiling water rocketing everywhere. DO NOT DO THIS.
Hey! Great video. I make a lot of ferments, and a lot of pickles, but have never added spices to my salt brine before. I will try this recipe. Thank you! Fyi, the white stuff on the top of your jar is Kahm yeast. Its harmless. It can make the flavour a little bitter, but it is not bad for you. Even in the second shot where there was a lot of it, it is ok. The easiest way to skim it off is to blot it with a paper towel. It is ambient, and probably just crept in thru the tiny crack btwn the seal on the jar. Anyway, like i said, it is harmless. However, it is NOT ok to have anything round, or fuzzy, furry, green, grey, yellow, or any fungus or mold that grows in circles, like a typical mold bloom. When you find that stuff, you have to toss all the brine, all the pickles, sterilize and start again.
Thank you for the information. Learned a lot.
there will be much less yeast if you stir it about 2 or 3 times per day. always keep it moving with ferments
@@artichokez3270 I agree. I like to give the container a shake periodically. It seems to break it up and/or prevent it. I once saw in a video where they pickled cucumbers out in full sun in massive tubs that were circulated with a bubbler. I imagine for that reason.
I was going to post the same info... ;-) I too am still alive lol thank you for sharing this young lady is awesome
@@artichokez3270 If that is required. Just shake the jars a bit and turn them over. Easy peasy.
No need to put any tools into the pickles while they ferment.
hey Mandy! In Latin American countries, there are artisan factories that make clay pots for cooking. Perhaps you can ask around, go to the markets, and inquire for ""cazuelas de barro", ¿quién las fabrica? I am sure you can have someone make your pickling jars for you. We like to cook in clay pots in Mexico, Central America, and I am sure in South America too. It´s just a matter of having pictures, dimensions, for you to have your pots made to your requirements and the cost shouldn´t be that high either!
Gladys R. White
Pretty much everywhere people used to cook in clay pots before tge convenience of gaz or electric stoves.
The clay pots for pickles like it is mentioned on the video, is available on amazon. But it is also available on other shops mainly professional shops for restaurants, cooking and so on.
Cooking in clay pots is very popular in Brazil, particularly in the NE and SE states. I´m from Rio and love it!
This is a great channel and I love how you explain things so thoroughly. I learn a lot from your channel and you do a great job explaining things! Keep going Mandy :)
I could not have said it better. You are an excellent teacher. I am excited to see these pickles get used in your future recipes. Thanks for sharing.
And yet it’s never boring! I love Mandy!
Thanks for sharing, days ago, a chef taught us to pickle some cucumber, radish, he used 100 % vinegar and 1 big piece of rock sugar. OMG ! After 24 hrs, when I tried 1 piece, my soul almost fly off from my body ! I thought of making the brine that I used to make Raw Papaya pickles, water, sugar and some vinegar added. Now I can try your recipe. Thanks for sharing.
Thank you for all the detailed information. I started seeing RUclipsrs showing their pickles and pickle jars, but you gave the most detailed, clear information on how to start and maintain your pickling liquid.
Great pickle recipe especially the long beans! You can use a fermentation lock (used in beer and wine kits) to make life easier.
Those peppers you have there also preserve well in neutral alcohol. Great video!
What a charming personality, lady! Your fermentation tip is absolutely a gem. Keep making more videos and needless to say I enjoyed enormously. No doubt will try to pickle one day soon.
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EDIT: Okay there's some fermentation magic that happens after two or so weeks and the 5% saltiness mellows out. The pickles are really great. If you try it, that's the percent I would go with.
Okay so I tried this recipe and thought I'd share my experience in case anyone else wants to try it:
First, these end up being *very* salty. Honestly, too salty for my taste, even after rinsing the pickles. Most pickling brines will use 2~3.5% salt, and these double that. I did a version with 7% and then a version with 5% salt where I used a combo of fish and soy sauce in addition to sea salt. She does this because, as mentioned, these are intended to stay out of the fridge and be added to occasionally. What I would do next time is drop the salt content, ferment them for 2 weeks, then pop them in the fridge when they're as sour as you like. They will continue to sour but slowly, and there is no risk of spoilage.
The other thing is that she adds a little alcohol on the top to prevent spoilage. If you don't want to do this, you can just add a pebble or small jar to keep the vegetables submerged. Any sort of weight. In fact, I would do this anyways whether you drop the salt content or not. If the vegetables are under brine, they cannot spoil. "Keep it under the brine, and all will be fine".
Last comment: the spice mixture gives these pickles an incredible flavor. Really, you should try them. I also suggest substituting soy and/or fish sauce for 0.3-1% of the salt to give a really complex umami flavor. But lower the salt content, especially if you don't think you're going to be using the brine for months and months, and absolutely keep them submerged.
So 5 percent brine tastes fine?
Thanks for showing the possible mistakes we could make!! This really raises this video to the next level 💯😃 and I had a small laugh when I saw that pickle explosion 😆. Delicious pickles 🥬🥒🌶🥕
I love pickling stuff, you have shown me a few trick which I didn’t know young lady, your video is awesome with very good information and instructions.
Thanks very much for sharing.
most cooking tutorials never go THIS in depth in the instructions! your video is a gem 🥰 i’ll check out your other videos!
Hello Mandy I just saw you today for the first time and I love the way you explain how to make pickled vegetables thank you
❤️💐
Thanks for this information, Mandy. I have been fermenting different vegetables for a few years now, but had never done them the Chinese way. These are very tasty! I love snacking on them. By the way for anyone thinking of getting into fermenting, do it! I have had many health benefits from eating fermented foods.
My congratulatons on your excellent video: very thorough, to the point, generous with tips and all the relevant information. You are a very good teacher.
Hi, great video and very informative 👍. The killer jar that failed, the orange seal may need replacing. The water test is a great safety check. I don’t use the metal closing latch to seal it but rather use an elastic band wrapped around the lid and base parts of the latch. This allows the build up of gas to escape as the pressure forces the lid up. It is still worth checking after the first couple of days to ensure the elastic band is not too tight. If you pull the lid up and you hear gas escape then undo some of the tension in the band.
I love your channel, due to your honest information and fun way of showing how to cook oriental foods. From Trinidad and Tobago.
You should put a small glass container with some extra brine inside on the top of the pickles to hold them below the brine's surface. This will prevent mold growing on top.
@Daniel44125
My Korean friend uses a clean flat rock to sit atop the vegetables when she makes homemade pickles. Hey, it works.
Thank you Mandy, these pickles look delicious. The knowledge and enthusiasm you convey in your videos is great.
Thank you so much Souped Up Recipes. I am forever grateful for your channel. I grew up working for a Chinese family and these are all my favorite recipes.
I preserved limes this way in a glass Chinese pickle jar but I thought is too warm in my house. I live in Las Vegas, Nevada and it’s summertime. I love your channel, Mandy. I ordered your carbon steel wok, and am ready to try it out. I have two carbon steel frying pans, and seasoned them with oil, salt, and potato peels. The pans work beautifully, but the stink from the seasoning spread to my entire house! I’m skeptical that your simple method works, but your video reassured me and I’m ready to give it a go. I always learn something new from watching you 😃
Very comprehensive & detailed. Thanks a lot :)
Extremely Organized highly skilled at making food a delightful and delicious source of healthy eating!
The air you refer to in the pickling process is Carbon dioxide. It is produced by the bacteria during fermenting. It is what is released when you open the jars every two days. Thanks for this! I am a home fermenter and will try your recipe. I have seen your Chinese pickling jar used in Poland , Yugoslavia, and several other European countries all claiming its their jar and method. All have a similar design to the Chinese. Thanks again for this very good video.
My family has made salt pickles for years. Basically the same process as the Chinese use. Always enjoy your videos.
I didn’t know you live in Ecuador 🇪🇨, that’s amazing! I from México 🇲🇽 and I love your channel and I can’t wait to do this recipe. Thank you for sharing 😁
You deserved a millions of subscribers.
You are the best teacher who is so humble and your love for Chinese food is visible by the way you explain things, I've been following your channel amd today I couldn't help commenting, keep it up
Great to see this :-),
every year at the beginning of autumn my grandmother and aunts started sterilizing the whole vegetable garden, Sweet and sour cucumbers, pickled celery, carrots, pearl onions, beetroot (I don't like it), asparagus, cauliflower
wild mushroom etc ... basically, everything that was abundant and not immediately used was processed in jars. In deep winter they were taken from the cellar. At the time, people still had a big cellar to store products.
Nice to know this Chinese approach of preserving fruit and vegetables
i never knew how this was done. i am very thankful.
This was so informative and clear,thank you so much for sharing with us all. I can't wait to try! I love making new types of fermented food
I could not catch up with all the comments below giving a thumps up as they are all what I wanted to say too. Lovely young lady with a generous spirit and good daughter! Thanks for sharing this recipe.
I use pickle weights from Ball, keeping the vegetables submerged prevents growth of bad bacteria, I’m excited to try these flavors
This is the best channel ever! You really love what you do and that is the secret ingredient of all your videos. Congrats!!
Great to see. What I don't understand is why is there a thumbs down even before the show starts? You've not even seen the Video yet?! Keep going Mandy. Love to see all the methods and ideas.
Too many mean people in the world. Why do the haters pop up where they're not wanted.
@@JT-py9lv Yes. I would bet it is some know nothing kid. Just "Trolling"
Can't wait
Malc R - jealousy
Someone must just wait for new videos to come up and automatically do thumbs down, for some reason unknown. Really does not make sense!! ?
I have read comments tho, that apparently whether it is a thumbs up 👍 . . Or a thumbs down 👎 . . It still benefits the channel somehow? Tho i don't know enough about RUclips to understand that!
I put a soft plastic bag it the top of a 3/4 full jar and then add enough water in the bag to push out all the air . Works nicely. I use Chinese Cabbage, spring onion, garlic, a small amount of crushed red pepper for desired heat, slices of red pepper and 2 T salt for 1/2 gallon container filled with veggies and water. I leave enough room to let the bag cover all of the brine and veggies. I also use a clip with no metal to close my water bag since I don’t want it to spread out too much when I take the regular lid off. Mine is ready to eat in about a week but it is sitting on the floor with a try under it so it can 'burp' on its own without the air getting to my food.
I've made these pickles twice.... I varied the spices the second time but both times they turned out delicious
I’m making this recipe today and I’m very nervous, great to hear they’re working out for you!
I wanted to share my correspondence with Mandy because it might help more people :
Q I forgot to add vinegar in my recipe, what should I do?
A In your case, you can wait for another week and see if there are any fungus growing. If not, that means you are good to go.
Q So the alcohol works as a preserve? Or a fungus inhibitor? By the way I just looked again today, at the top the brine is very clear, but towards the bottom it is a little cloudy and some sediment at the bottom of the jar... is this okay or not?
A That is normal, don't worry.
The alcohol works as a fungus inhibitor! As long as you can make sure all the tools you use is clean, your pickles should be fine.
By the way, the recipe for the pickle is a lot saltier than our normal taste. That is to ensure a higher chance of success. If you want it to be less salty, you can adjust the sodium amount when you add more vegetables to the jar (I usually just don't add salt or add less salt when I use the same brine to pickle the second batch of vegetables). Once you are happy with the flavor, you can keep it at the sodium level.
Q Thank you so much! I am so sorry I still have more questions:
1) could I still add a spoon of vodka to them NOW to inhibit future fungus growth?
2) replacing vegetables in the brine - do they need to wait for 20 days? Do I need to 'burp' them every two days? can I just fish out the older vegetables while the new ones pickle? Should I add vodka to brine when I add new veg?
A I am glad I can help.
If there is not any visible fungus, it is better not to add alcohol to it anymore.
I will say, the second batch of veggies probably will be ready in 12-15 days. The third batch will be around 8-10 days. After the third batch, your brine will turn into an "old brine", which has a balanced amount of good bacterias. Every time you add new vegetables, it will be ready in 8-10 days.
Thank you for writing this =)
It's ok
Can i add vinegar instead of alcohol?
You have nice and sweet voice ,it doubles the enjoyment of videos.
Keep it up.
Really interesting method. As always, you gave a thorough explanation with lots of helpful information. 赞
Thank you for showing how to maintain the brine! Every other video I've seen only shows how to start a new jar, not how to maintain. I've got one of the Sichuan jars with the moat, that the brine is a bit over 4 years old. I've just been guessing, this whole time, and it's been working XD Glad to finally see a how-to on maintaining it, and to know I've been basically doing it right XD
🌸 this is making me miss my nana & mom’s pickles
Where they are from, very close to South America, in Trinidad 🇹🇹 they use lime & lemons with white vinegar, with salt & chillies to preserve. No sugar is used except if it was sweet version for fruits or jam type. However they will use salt version for certain types of Fruits, eg half ripe mango or plums. They also make a quick one called chow, my mouth is watering. I have to make some this week 😋✨🪷
These look and sound delicious. I have pickled before but never fermented. You gave very good instructions. I feel more confident to try it now. Thank you!!
Thank you for sharing this recipe with us, I will certainly try it soon. Love from Portugal.
Can't wait to try it all out! Thank you a lot for your video! I spent two years in China and now that I'm back I miss Chinese food so much! Thank you again and have a nice day :)
it's easy to use a regular jar but swap the original lid for a water lock one, those are used for wine making, at least where I live they are easy o find in household stores and are extremely cheap! they function by the same principle that is used in a traditional jar's shoulder, it's fantastic
"And im ... still alive :D!!" Hshdhd it killed me
Another excellent recipe!! Thank you so much, dear! I love pickles, so I will try your recipe soon.
If I lived in Ecuador, I think we would be cooking buddies!! I can't wait to try your recipe! I make a Korean style of pickle with onions, jalapenos, chayote, and garlic - it's soy sauce based. Thank you for showing me a different way to pickle veggies. You are very informative and you make the cooking experience so much FUN! Sending you kindness and laughter from Ontario, Canada!!
Amazing video. This is completely unlike the American pickles my mom used to make that was with vinegar. These are actually fermented which has a lot of health benefits.
Love the comments for your videos. 1 marriage proposal this time and others expressing their affection. :)
This is perhaps the best pickling video on RUclips. I've researched the process for many years and she knows what she's talking about. I've confined my efforts to mostly cucumbers (a "pickle"), but almost anything can be pickled. The one point I disagree with is calling cucumbers in vinegar a "pickle". It is not. It is a faux pickle, a fake pickle, an attempt to mimic the taste of something that has been pickled, meaning fermented. I think she was trying to be kind and unoffensive to us in the West. Everything else she said is accurate and she has a solid and extensive knowledge of the process, including the safety concerns. This video has inspired me to extend my pickling to other veggies. Thanks, Mandy!
So pickled onions done in vinegar aren't actually pickled onions? If my grandmother were alive to hear that she'd be shocked!
@@Shaun.Stephens That is correct. When certain foods are placed in a brine (salt solution, usually in the 3 to 8 percent range) "bad" bacteria are killed or prevented from growing and "good" bacteria grow. There are several types of these good bacteria, the most important one is Lactobacillus. This is a type of probiotic and is necessary for humans to digest their food and occurs naturally in out intestines. It is this bacteria that causes the fermentation process to occur. It feeds on the sugars occurring in the food you are pickling and its presence makes it impossible for the bad bacteria to grow, hence making the food safe to eat without refrigeration for a long time. The presence of vinegar actually kills the Lactobacillus, preventing fermentation from occurring. Fermentation causes the food to have a sour taste and that is one of the reasons people have used vinegar to approximate the flavor. Fermenting foods has been around for a very long time, thousands of years, in fact. To us moderns, particularly in the U.S., it's cheaper and quicker to produce the imitation than the real thing, and for our grandmothers, who had both refrigeration and canning, there was no necessity. I hope this video has inspired you to try pickling for yourself. As I said in my first comment, it is an excellent tutorial for anyone wanting to try their hand at it.
@@michaeltellurian825 Hi Michael. Great explanation, thanks. However as I understand it there are two types of 'pickling' processes which can be differentiated by the terms 'fermented pickles' and 'vinegar pickles' (or simply 'pickles'). One isn't really an imitation of the other. This is the way it is understood in the UK and here in New Zealand. Both methods have been around for millennia. Acetobacter is very hard to keep out of alcoholic beverages (fruit flies being the main vector) so for as long as humans have left non-salty wet stuff (especially sweet stuff) around to ferment there has been both alcohol then vinegar. (The very term 'vinegar' is derived from old French for 'sour wine'.) To the best of my knowledge all pickled onions available for sale in the UK and here in NZ are pickled in vinegar, as are 'gherkins'. Vinegar pickling long pre-dates refrigeration as there has been a ready supply of vinegar for sale in the UK and Europe for many centuries and vinegar pickling is both safer than fermented pickling and is usually simpler. However I don't disagree that properly fermented pickles are likely better for health than vinegar pickles as, as you pointed out they include Lactobacillus which *can* be useful for anyone with a compromised gut microbiota. (Though very few living organisms in 'probiotics' survive the trip through the very acidic stomach to make a home in the gut - medically it's been proven better to introduce then via the other gut opening. )
@@Shaun.Stephens Our disagreement is that you claim storing food in vinegar causes fermentation to occur. I claim that it does not, that fermentation is a different biological and chemical process, and in fact vinegar prevents the fermentation process from taking place. And since you introduced the etymology of the word "vinegar", I'll offer the same for "pickle": The word “pickle” comes from the Dutch "pekel" or northern German "pókel", meaning “salt” or “brine”. The title of this video contains the word "pickle" It is a tutorial about pickling various vegetables in the Chinese tradition. I'm wondering why you're still arguing about these very basic concepts? If you read the ingredients label on a jar of gherkins in your supermarket and it contains vinegar, then it was not fermented. It used the canning process to preserve the cucumbers and used vinegar to mimic the naturally occurring sour flavor of fermented cucumbers. I urge you and anyone else reading this discussion to do your own research. Many colleges and universities have agricultural extensions that will provide through their websites all available information on the fermentation of food.
@@michaeltellurian825 You have a comprehension crisis. I have never claimed nor do I believe that vegetables stored in vinegar ferment. I'm not stupid, I worked for years in a field controlling bacterial and fungal fermentation. Re-read the above without prejudice and you will see that. I'm aware of the etymology of the word 'pickle' (I donate to Wikipedia annually and also have been an editor for years so that *everyone* can learn things). The etymology of the word doesn't have anything to do with fermentation and in fact often salt or brine is used to *prevent* that very thing. Being a food snob and gatekeeping a term that has for centuries had (and still has globally) more than one meaning is pretentious. The whole world doesn't speak American English (though sadly a lot of non-native English speakers aren't aware of the difference and learn their "English" from Americans).
We just found a glass Chinese pickle crock at our local Asian market. And yes we bought one😁
I am new to fermenting and have experimented with cucumbers, cabbage and green tomatoes with good results. I greatly enjoyed your video and learned so much! I can't wait to look at some of the others.
I would love to hear more about how you did the cucumber and cabbage.
I followed this recipe and so far so good! I couldn't get yard beans and used green and wax beans instead....smells a little funky at the beginning of the ferment but as they got going, it's not so bad....I did try a few and they were soooooo good already! I can't wait to try in a month! Also did hot peppers....and a big jar which was basically a garden 'dump'. Can't wait for my brine to mature! Thank you Mandy!
This is an amazing recipe, Mandy! I love it! 😊
Fantastic video very informative.
Made me very very hungry.
I've subscribed to your channel.
Thank You and Peace.
Hi here in Goa, we brine baby mangoes in plain brine. Just wash n dry the mangoes and funk them into the brine. We don't do anything much. The surface does have the white stuff but it's perfectly OK to consume. Ofcourse we don't Reuse the brine, just throw it away.
Good pickles and we'll explained. These Chinese pickles are only to eat as side dishes. But our indian ( most famous are particularly the state of Andhra Pradesh) varieties are to mix with rice adding ghee (boiled butter) and eat as main course of meal, more essentially in Southern India. We make at least a 100 seasonal varieties stored for whole year and eaten in every meal. Mango, lime, tamarind, gongura leaf, tomato, garlick, red chillies, green chillies, carrot etc., All these are also made as chutneys for every meal or with snacks, but chutneys can be preserved for only few days and kept under refrigeration.
This is a really cool episode. I loved hearing about the science and I loved seeing the old Chinese pickling pot! It's so cool, how old is the pickling method btw?
hello ...how are you?
its amazing.....recipes.I must try..
your hair is just lovely
how can you care your hair my hair is ver weak and I have hair fall problm.please help me out
ooooh my 10 year baby girl have also very weak hair.....please please replay I am waiting
This is another terrific video!!
The Probiotics in Pickled Veggies are essential to a very healthy digestive system!!
Pickled foods kept the ancient people healthier than the modern people are!
Thank-you for these wonderful pickle recipes!
I LOVE how you explain everything, so it's easy to understand how and why and what if. And your recipes are easy to follow.
Thank you and all the best 😊
forget the recipe...i just like listening to your voice...
Girl I just watch your videos because of your lips 💋, n that red lipstick n glassess 👓 killing me, u r so beautiful...
stop creeping on women
I've just done this recipe and I'm waiting to see how they turn out... So excited and apprehensive at the same time lol. I'll get back on how they turned out later
@Arathe S Dyith
So, how did the pickles turn out? I hate it when people say they will come back and tell everyone how it went, and then they don't follow through. Now my night is wrecked. 😂 Seriously, though, how did they turn out? I hope they turned out well!
Hi, I made pickles your way. It's super tasty and was successful. You explanation was precise. Great work.
I keep coming back to this. This really helped me.
Hola soy mexicano y me gusta mucho tú cultura asiática. No me pierdo. Tus resetass. Bendiciones.
Fascinating fact that Chinese families keep their everlasting brine going and pass it down to the next generation... like a sourdough starter in the US. Superb video as always!
The soughdough starter is what chinese use for cantonese char siu buns. Cantonese Chinese guy brought the technique back to china and combined it with chinese technique...leading to char siu steamed buns....which are completely different from chinese baozi.
@@reesespeanut4778 chinese sourdough starter is different than western sourdough starter.
@@reesespeanut4778 Wow, thank you for that piece of knowledge! Yet another amazing facet of the long history of Chinese cuisine...
Hi Mandy, many cordial greetings from Germany, the country of the "Krauts". We are called krauts all over the world because of our famous sauerkraut (sour cabbage). Some people think, they insult us by this, but we are proud to be krauts. I am sure, Korean people would not mind to be called "Kimchi"s either. Our sauerkraut is generated in a very similar process, we ferment it in big wooden barrels, mainly made from oak, press the sauerkraut with a lid and heavy stones. We use salt but rarely use sugar. Also many other vegetables can be preserved like this. We mostly chop them finely, but of course whole cabbages can be preserved like this.
I am quite fascinated by your beautiful Chinese clay fermentation pots! At least I found a glass version on German Amazon.
For normal glass jars there are also special fermentation lids that let air out but not in. When I work with sourdough (wild yeast) there is a similar problem if the young sourdough is stored in normal glass jars. I make it simple: I fix a plastic bag over the jar with an elastic band. So no explosion is possible :-)))
I enjoy your videos sooo much. You do a wonderful job.
Smart and articulate lady, I can tell you are a well educated one👏👏👏
I really think those Chinese fermenting jar is wonderful. How smart they were! Very simple but ingenious! And Thank you for your good tips for natural fermenting pickles. I really love Chinese spices like sichuan pepper, red and green also. I do have plenty amount of both. haha!!! Love from Korea!
There are german crocks available with a similar design, probably learned from trading many years ago. It has a small moat around the lip of the jar where you pour brine and then the lid sits inside of that.
Not to steal from this channel, but another channel that does A LOT with fermentation is Chilli Chump. He does hot peppers. He also discusses proper pickling methods. Worth a look.
This process is significantly different than his, but I'm really curious to try this!
YES!!!! Thank you so much for this recipe! I will be using it this year for sure when my garden comes in.
Extremely comprehensive explanation and great recipes- thank you.
Thank you for the clear explanation of the pickling process.
Such a great video. Practical, informative, and best of all: you let us know the optional/variation choices we can choose from. I particularly appreciate your advice around the sugar and salt and vinegar, adjusting to taste. I love a tart (vinegary) pickle, but I have a friend that I'm *sure* I could get to like pickles, if I just make them a bit sweeter for her. I will enjoy playing around with your recommendations to get some pickles we all enjoy! Thank you so much! :D
Omg!!! I just fell in love with full of her motherly love directions. I want to embrace her.🌷🇮🇳🇮🇳🌷🇮🇳🌷🇮🇳🌷🇮🇳🌷🇮🇳🌷🇮🇳🌷🇮🇳🌷
I never spoil pickles, because I learned a new technique in the beginning to add live cultures, that is drain live yoghurt or kefir (not pastarised of course) through a cheese cloth, the clear liquid is whey, it has all the good bacteria that help to always have a good and fast start, no matter what. And you don't need to add a lot of salt, just enough to have the saltiness you prefer. My mom's traditional way of having pickled veggies takes about a month, mine with a good bacteria start--3 to 4 days. After that, you can eat them. They are pickled to perfection and have a clear brine, which I safe for next batches. I usually put my veggies into the fridge in the brine and they get even better over the time. I can enjoy them up to a year. Usually they are gone by then😊. Thank you for your recipe. I like the idea of using spices. I will try them and a more variety of veggies.
How much live culture do you add for 1 litre of water?
This lady is just wonderful...I love all her recipes...good job!
Thanks for the interesting and different recipe.
We call fermented cabbage sauerkraut. When I make sauerkraut I shred the cabbage then add salt, then bruise the shredded cabbage by pounding it to produce juice. The salt extracts the water from the cabbage. Then let it ferment but be sure the cabbage is always under the juice, even if you have to add some water. You can use some kind of weight to keep it submerged. It lasts for months kept in a dark cool place. Nothing better!!
I do like your recipe adding sugar and spices to give it a different flavor. There are lots of sauerkraut recipes on RUclips.
Thanks for sharing your great Chinese recipe, I’m going to try it.
well.... I made pickle as soon as I saw theirs video... it was so clear and easy to follow and know WHY certain procedures are done. I've made quite a few jars... but want to try the daikon and some other vegetables I forgot at the grocery store that day. they are so colorful and the brine was perfect in its seasonings... thank you
The best part of the turnips is also the best of the cabbage as well as the cauliflower and I love them very much.
just got chance to see your channel...loved the way u explained .....willl try for sure....much love ❤️💕❤️❤️❤️
One Chinese restaurant in NJ always gave you a small plate of these along with fried noodles while you looked over the menu. Totally yummy! I made this in College (I went to a culinary school) and I can recall carving the carrots into flowers.
I just bought an all glass fermentation jar, 2.5 liter, from Amazon, looks just like the traditional ceramic jar. Can’t wait to make pickled cabbage
I’m going to try this! I love that it can be stored in a dark cabinet.
Wow, really awesome video.... I predict you will be the superstar of RUclips Pickle videos! I can't wait to try my own pickles.
your teaching is so clear,,❤️
What an AWESOME video! TYSMFS!!!!