The plastic container you put the pickle in looks like a pho takeout container. If so, reuse only adds to the authenticity in my book 😀
I actually buy those containers in bulk and use/reuse them for everything!
do we use rice wine vinegar or distilled white vinegar
Usually Vietnamese use rice vinegar but if you’re in a pinch, either is fine
For the pickled veggies, I use white wine vinegar
Oh wow, i didn’t know chao tom had pork in it…
Thats the secret!
It’s the daikon with the funky smell, so I pickled carrots only.
daikon does smell like farts LOL
I keep it in a fridge in the garage, as I also like to have kimchi on hand, as well as quick-pickled carrots + (western) radishes for tacos.
🤩👍👍👍111
Please wear gloves when rolling the food on your hands. It's disgusting to see wet tattoos touching the food. Unappetizing, repulsing.
He washed his hands?
The plastic container you put the pickle in looks like a pho takeout container. If so, reuse only adds to the authenticity in my book 😀
I actually buy those containers in bulk and use/reuse them for everything!
do we use rice wine vinegar or distilled white vinegar
Usually Vietnamese use rice vinegar but if you’re in a pinch, either is fine
For the pickled veggies, I use white wine vinegar
Oh wow, i didn’t know chao tom had pork in it…
Thats the secret!
It’s the daikon with the funky smell, so I pickled carrots only.
daikon does smell like farts LOL
I keep it in a fridge in the garage, as I also like to have kimchi on hand, as well as quick-pickled carrots + (western) radishes for tacos.
🤩👍👍👍111
Please wear gloves when rolling the food on your hands. It's disgusting to see wet tattoos touching the food. Unappetizing, repulsing.
He washed his hands?