Hello Erica! I've been looking for this recipe for quite some time since I tried it in a local restaurant. Thanks for sharing! Greetings from Buenos Aires.
Erica. You have a talent for demonstrating the proper techniques for preparing all your dishes! I have been cooking a long time, and I continue to learn. From you , I have also learned plenty. Please keep up the wonderful stuff! 😍
Thank you very much! I respect that a lot, life time learner is the way to go~ I'm learning new things everyday about cooking too and I love it Thank you for watching and the sweet comment
hi i am one of your subcriber from korea. a years ago i treaveled taiwan and have a chance to eat chu tofu. it smells aweful. but this pickled cabbage helps me a lot so i want to find a recipe and here i am. it helps me a lot. thanks.
hahaha, the smell of chu tofu is def notorious, the stinkier the better we say haha. and you're right, I've never though of why there's pickled cabbage always serve with chutofu! great to know! thanks for sharing~
Yeeahhh! You're an expert aren't you haha, This goes the best with stinky tofu no doubt! I'm glad you found what you need! lmk how it goes P.s. it taste even better if you left it overnight in the fridge, extra crispy and the flavor is better too it goes well with purple cabbage too! no bitterness remain at all after 24 hours
Great question, you def can make a version without sugar, but the taste will be slightly different. My favorite part of this recipe is the sweet and sour flavor. Remove the sugar it will still work, but just taste differently
Erica, good demonstration. I do have one question. I assumed that after putting the sugar and spice and vinegar in the jar, and then adding the cabbage leaves, that you would fill the rest of the jar space with water to mix with the sugar/spice/vinegar. In other words, the cabbage would be soaking in a full jar of liquid. As I watched your video, it appears you do NOT fill the jar with liquid after adding the cabbage. It appears the turning the jar on side is so the cabbage is wet with the solution, but not soaking in it. Is that correct? Or did I misunderstand? In other words, is there still air in the jar after you put the jar lid on it? Or is water added to fill up the air spaces?
Wow, i love how detailed you watch my video, and ask such a great question. I’m impressed! So this type of pickle is a bit different then the other one you watch, and you’re right that there’s air in the jar and we do not add any additional water into it, cuz this pickle cabbage is more for flavoring than preserving. And it can only less for around a week in the refrigerator, not room temperature. The whole pickle process is very fast as-in cabbage are edible raw as well and only need some flavoring. So tossing and turning the bottle that let all the cabbage intouch with the solution will do the trick. The cabbage will also soften up after a day or so in the bottle, so everytime i take some out, i’ll put it back rotating the position. As in sometimes straight up, Sometimes upside down. P.s. Overnight pickle cabbage has the best flavor 🤭
@@ericayeahtw Thank you for your response answer. I understand now, I will try your method in near future. I have never had Kimchi and will likely try that too in future. I will also watch more of your videos, subscribe, like, etc. :)
@@ericayeahtw Yes. Correct. Do not add water to the barrel. And, it is best to buy an 85 liter barrel, HDPE, Food Grade, with pressure band. Also, in HsinTian, I do not recall that we needed to refrigerate this. How can you even refrigerate so much cabbage as can be made when you pack cabbages tightly into an 85-liter barrel, anyway?
OMG! what a great idea! I'll def work on that, tho in the meantime, here's another chicken you can get in night market and in my opinion taste way better, which is the Taiwanese popcorn chicken, or yian su ji, or yian su chicken. the same recipe can also be use on a Jipai too! hope you like it! ua-cam.com/video/KID9RojnR5Y/v-deo.html
This is “Taiwanese “pickled cabbage:)台式泡菜，you should ask a Taiwanese, it’s normal that you’re wife and you haven’t tried all “chinese food” give it a shot☺️
There is a salted brine liquid with vinegar, so this is a pickling method. I work for a taiwanese Cafe and we do the fridge method to avoid lacto ferment pickling for customer allergen. It's delicious and worth trying.
@@ihaveyourmom1 thanks for the explanation! That’s clear now! Pickle it is! Haha I’m still kind of confused about the whole fermenting, pickling, aging differences😅 translating two languages back and forth always makes me doubt myself “am I wrong?” Soo glad you helped
I feel you, each creator has a different style, and this is one of my older videos, feel free to skip parts that you're not interested in, but please understand that there is other ppl online that doesn't know what you know and would like all the detail, I can satisfy everyone here. If you really hate my style, there are countless creator out there that you can choice from, good luck~ 😊
![[Dream Chef Home] Taiwanese Pickled cabbage](http://i.ytimg.com/vi/saFELUHYjeU/mqdefault.jpg)
Hello Erica! I've been looking for this recipe for quite some time since I tried it in a local restaurant. Thanks for sharing! Greetings from Buenos Aires.
Aww I’m happy you found what you are looking for that makes me happy! Lmk how it turns out😊
@@ericayeahtw For sure! Thanks again! Have a great weekend!
Nice cabbage pickle recipe. Going to buy my cabbage tomorrow.
Yeeesss! I love it! how did it go? did you like the flavor?
Erica. You have a talent for demonstrating the proper techniques for preparing all your dishes! I have been cooking a long time, and I continue to learn. From you , I have also learned plenty. Please keep up the wonderful stuff! 😍
Thank you very much! I respect that a lot, life time learner is the way to go~ I'm learning new things everyday about cooking too and I love it
Thank you for watching and the sweet comment
hi i am one of your subcriber from korea. a years ago i treaveled taiwan and have a chance to eat chu tofu. it smells aweful. but this pickled cabbage helps me a lot so i want to find a recipe and here i am. it helps me a lot. thanks.
hahaha, the smell of chu tofu is def notorious, the stinkier the better we say haha. and you're right, I've never though of why there's pickled cabbage always serve with chutofu! great to know! thanks for sharing~
I have been looking for this recipe for my stinky tofu, so this is the last piece to the puzzle. Thanks!
Yeeahhh! You're an expert aren't you haha, This goes the best with stinky tofu no doubt! I'm glad you found what you need! lmk how it goes
P.s. it taste even better if you left it overnight in the fridge, extra crispy and the flavor is better too
it goes well with purple cabbage too! no bitterness remain at all after 24 hours
Wow! Looks so tasty!!
Thank you~give it a try! super simple and tasty, it gets sweeter and sweeter overtime, the 3rd and 4th day pickle taste almost like candy~
Is sugar really need in this process? Can I omit that?
Great question, you def can make a version without sugar, but the taste will be slightly different. My favorite part of this recipe is the sweet and sour flavor. Remove the sugar it will still work, but just taste differently
Erica, good demonstration.
I do have one question. I assumed that after putting the sugar and spice and vinegar in the jar, and then adding the cabbage leaves, that you would fill the rest of the jar space with water to mix with the sugar/spice/vinegar. In other words, the cabbage would be soaking in a full jar of liquid.
As I watched your video, it appears you do NOT fill the jar with liquid after adding the cabbage. It appears the turning the jar on side is so the cabbage is wet with the solution, but not soaking in it. Is that correct? Or did I misunderstand? In other words, is there still air in the jar after you put the jar lid on it? Or is water added to fill up the air spaces?
Wow, i love how detailed you watch my video, and ask such a great question. I’m impressed!
So this type of pickle is a bit different then the other one you watch, and you’re right that there’s air in the jar and we do not add any additional water into it, cuz this pickle cabbage is more for flavoring than preserving. And it can only less for around a week in the refrigerator, not room temperature. The whole pickle process is very fast as-in cabbage are edible raw as well and only need some flavoring. So tossing and turning the bottle that let all the cabbage intouch with the solution will do the trick.
The cabbage will also soften up after a day or so in the bottle, so everytime i take some out, i’ll put it back rotating the position. As in sometimes straight up, Sometimes upside down.
P.s. Overnight pickle cabbage has the best flavor 🤭
@@ericayeahtw Thank you for your response answer. I understand now, I will try your method in near future. I have never had Kimchi and will likely try that too in future. I will also watch more of your videos, subscribe, like, etc. :)
Glad it helps, Happy to have you as an audience, Have a great night:)
@@ericayeahtw Yes. Correct. Do not add water to the barrel. And, it is best to buy an 85 liter barrel, HDPE, Food Grade, with pressure band. Also, in HsinTian, I do not recall that we needed to refrigerate this. How can you even refrigerate so much cabbage as can be made when you pack cabbages tightly into an 85-liter barrel, anyway?
Hey im new here, nice to meet you.
Welcome~ and nice to meet you too
Please the recipe of Taiwan Jipai Chicken that can buy in night marker.
OMG! what a great idea! I'll def work on that, tho in the meantime, here's another chicken you can get in night market and in my opinion taste way better, which is the Taiwanese popcorn chicken, or yian su ji, or yian su chicken. the same recipe can also be use on a Jipai too! hope you like it!
ua-cam.com/video/KID9RojnR5Y/v-deo.html
什么时候变成台式了？这不是四川泡菜吗😅
其實我個人認為泡菜是一種食材處理方式、世界各國各地都有自己的泡菜製作方式、我對四川泡菜的了解是那種老壇泡菜、老泡汁可以重複泡豆角、蘿蔔、辣椒等等食材。至於這種純高麗菜花椒泡菜、蔡體沒有完全沒入酸水裡、這是我在台灣常見的做法、若要說正統泡菜由來、其實也是來自於古朝鮮、不是四川。但要說四川泡菜不正宗嗎？我也覺得這樣不妥、畢竟各有各的好、口味也非常不同。
世界上若真只有一種泡菜、是不是也太無聊了一些呢：）不知道你怎麼看、交流一下吧：）
@@ericayeahtw 这是外省人里的四川人带去台湾的做法。和红烧牛肉面、奶茶、卤肉饭一样，传入台湾后经过了改良，更加符合当地口味，比如台湾人在香港奶茶里加入了珍珠，然后推广到了全世界。其次你说的古朝鲜更是无稽之谈。“朝鲜”是明朝皇帝赐的名字，更何况现在的朝鲜人起源于远古时期中国东部的东夷人，朝鲜泡菜kimchi是一个汉字词，写作浸齑，意思是浸泡的蔬菜碎，所以泡菜怎么会是起源于朝鲜呢。你说起源于台湾都比朝鲜要靠谱
This is not pickled food. I am German and my wife is Chinese. This is not pickled cabbage according to Chinese.
This is “Taiwanese “pickled cabbage:)台式泡菜，you should ask a Taiwanese, it’s normal that you’re wife and you haven’t tried all “chinese food” give it a shot☺️
There is a salted brine liquid with vinegar, so this is a pickling method. I work for a taiwanese Cafe and we do the fridge method to avoid lacto ferment pickling for customer allergen. It's delicious and worth trying.
@@ihaveyourmom1 thanks for the explanation! That’s clear now! Pickle it is! Haha
I’m still kind of confused about the whole fermenting, pickling, aging differences😅 translating two languages back and forth always makes me doubt myself “am I wrong?” Soo glad you helped
zongzi
ua-cam.com/video/rTM09nBO_Pc/v-deo.html
here's a zongzi video for you:)
Took toooooo long to get to the point!,,
I feel you, each creator has a different style, and this is one of my older videos, feel free to skip parts that you're not interested in, but please understand that there is other ppl online that doesn't know what you know and would like all the detail, I can satisfy everyone here. If you really hate my style, there are countless creator out there that you can choice from, good luck~ 😊
Talk too long, too much !
thanks for your opinion~