I love that the brine/broth is like pho a very simple profile with the exception of the quantity, but the recipe is based on natural sugars so it will taste like the combination of the individual ingredients fermented . I love your channel for your recipes, I may be a thin white boy from Michigan but your recipes speak to me and I have so much energy because of your ideas
I'm from the American south and will definitely enjoy trying these new flavors! I'm getting into Chinese/Japanese/ cambodian/Thai etc cooking and love how versatile and flavorful the seasonings and spices are!😺❤ thank you
I love this. My uncle Arlie was a well traveled man and brought our family foods and techniques from all over the world. He brought my grandma a Jar of pickles from the young lady that he stayed with in Thailand in 1947. I still have the jar with the same brine in it from then. I just add a bit of sugar, vodka and water to it along with new veggies. I encourage everyone I have over to my home to try it and send them home with a cup of my brine to mix into theirs for good luck.
We have the Chinese glass pickle jars too, I've been making pickles a while now. Last time we added lotus root it was delicious, people should try it easy and healthy.
Your videos are much more satisfying when they end with someone eating and enjoying the final creation. Great work by Chef John as always. Looks delicious!
Pickles are healthly & useful for our body digestive & helps absorption of nutrients. I will make efforts to makes it. I hope you could make more pickles foods & fermented foods. Appreciate for your creative time & efforts. And thanks for the teamwork create the videos
Hi Chef John your cooking style is impeccable, versatile and of course delicious. I can’t wait for your next recipe. Your fan from Vancouver, Canada 🇨🇦
I’m here after watching ‘Dine with Love’ main lead was making the dish. I always have Suzhou style of pickled mustard green in my fridge. Now I’ll try this.
Thanks for the nice video presentation. Can you provide some more information on how and long the fermented vegetables can be stored and what to keep in mind when taking individual portions out of the jars?
Hi Chief John! Do you have any link or keywords to get those glass jars? Your work really inspire me on a daily basis. Greetings from an a 24yo amateur cook from Alsace (France) 👨🍳
As soon as you put the water in and I realized that is a Chinese (I assume) form of pickle crock -- just not the western version that I'm more familiar with -- my mind was blown. It's so cool how different cultures throughout history created the same tool in completely different forms.
I learn something new from you every time Chef, another amazing video. (Instead of a knife, I now use a Chinese chopping cleaver all the time.) Thank you.
Hi Jeff, These jars are called Traditional Fermenting jars or pickling jars ( in Mandarin they are called Pao Cai I believe ) and you can often get them from your local Chinese /Korean /Vietnamese supermarkets. If not, then just search in your city for your closest Asian market. Try googling, "Where can I get fermentation jars closest to me?" Or better yet, "Where is my closest Asian market?" If there is one in your area then you will find it. If that fails look on Amazon for fermentation jars. I hope that helps.
Hi chef! I am a dedicated follower of yours . My past time is watching your cookery! 😍 Amazing pickles 👌👅💧 But can I substitute alcohol with anything else? Also can boiled water be used instead of purified water?
I have so many questions about how to start and maintain this successfully. For instance, how long to put vegetables in (in the beginning) versus over time. Do you take all the veggies out and swap in new ones frequently to maintain a brine (every month or every two weeks)? When you add more liquid does it always have a specific salt content and alcohol content or do you decrease it after you start the brine (some say use 8% salt or down to 2-3% salt). I think some things like leafy greens can only stay in for a week versus thicker veggies that need a few weeks. Thank you if you have any input!
Hi Chef John your cooking style is impeccable, versatile and of course delicious. I can’t wait for your next recipe. Your fan from Vancouver, Canada 🇨🇦
WHERE CAN I GET THIS GLASS JAR? PERFECT FOR FERMENTING VEGTABLES? ALSO: YOU DON'T PUT ANY VINEGAR OR ACCID ? WHAT KIND OF ALCOHOL ARE YOU USING? I WILL LIKE TO MAKE THIS PICKLES VEGETABLES. THANK YOU SO MUCH. LOVE YOUR RECIPES AND VIDEOS.
Try googling for waterlock jars or crocks. I used to have a few but careful where you store them because once filled, they can be too heavy to move easily. weigh, and crush the rack you put them on.
You don't use vinegar for fermented pickles, just brine and maybe spices. The bacteria creates lactic acid which makes the pickles sour during fermentation. Vinegar/acid pickling is quick pickling which is not fermentation, just a different way of preserving.
Aaisa Khana dekhake muze tho aise lagata hai ki aacha hua mai India mai paida hui. Fish fry, Butter chicken, kabab, chicken handdi, Pav bhaji, butter naan, nimbu ka aachar, aam ka aachar, pani puri 😋😋😋
Hey Matt, hope you don't mind me asking, but what's the trick to keeping the brine reusable for years and years? Confused about after a batch is complete, are we supposed to scoop out all the old seasoning like star anise and add new brine and new seasoning? How does that work? In my Vietnamese family, we always just throw away our pickle juice.. but that seems like a waste.. not to mention having to start a new batch each time. Any advice would be much appreciated! Thank you
Hello, does anybody know how long this will last if the jar is not opened? In the fridge? Also, I guess jar has to be sterelised first ? Thank you very much.
I love that the brine/broth is like pho a very simple profile with the exception of the quantity, but the recipe is based on natural sugars so it will taste like the combination of the individual ingredients fermented . I love your channel for your recipes, I may be a thin white boy from Michigan but your recipes speak to me and I have so much energy because of your ideas
I'm from the American south and will definitely enjoy trying these new flavors! I'm getting into Chinese/Japanese/ cambodian/Thai etc cooking and love how versatile and flavorful the seasonings and spices are!😺❤ thank you
I love this. My uncle Arlie was a well traveled man and brought our family foods and techniques from all over the world. He brought my grandma a Jar of pickles from the young lady that he stayed with in Thailand in 1947. I still have the jar with the same brine in it from then. I just add a bit of sugar, vodka and water to it along with new veggies. I encourage everyone I have over to my home to try it and send them home with a cup of my brine to mix into theirs for good luck.
We have the Chinese glass pickle jars too, I've been making pickles a while now. Last time we added lotus root it was delicious, people should try it easy and healthy.
That sounds tasty!
What r these jars calledusually?
@@soumis5562 Glass Jar Fermentation Jar, Pickle Jar
Your videos are much more satisfying when they end with someone eating and enjoying the final creation. Great work by Chef John as always. Looks delicious!
I am always wishing someone at the end of the video would do a taste test too 😁
This music is the most calming thing I've ever heard
Not on 2x lol
It's still the best system in the world. Thank you very much for sharing, all this is delicious and beautiful and your videos are superb!
Pickles are healthly & useful for our body digestive & helps absorption of nutrients. I will make efforts to makes it.
I hope you could make more pickles foods & fermented foods. Appreciate for your creative time & efforts. And thanks for the teamwork create the videos
I think everything on this channel is the best thing anyone could eat.
Watching from the Philippines. I love Chinese pickles. 🇵🇭😊❤
wow the carrot knife was so satisfying than my entire education life....🤩🤩🤩
SÌ MI PIACE SUPER EDUCAZIONE PIÙ RECORD DEL MONDIALE IN GARA DÌ PARTECIPAZIONE OKAY IN GRANDE FORTUNA CON FEDE DÌ VECCHIO SAGGIO DÌ DIO OKAY
naruto!!!
I LOVE YOU MASTER CHEF JOHN ZHANG... QUITE AMAZING AND SO CLEAN..
I love to watch ur videos n i like the way you maked food.
Love the background music ....enjoyable cooking video no headache after watching👍
Superb,,,with a ,lovely Chinese music
Chef John, we are in Indonesia pickle is from carrot, chili, cucumber and also we make unripe manggo as fruits pickle
Yes in China social in the south of china, we put unripe mango, pineapple, apple or other fruit together like that very nice and tasty
Love mango pickles
Crunchy Pickles was in the year below me at Eton and as far as I'm concerned, he was a bloody good bloke.
Thank you master chef for yet another fantastic video. Much love and respect from Toronto, Canada ❤️❤️❤️ .
Hi Chef John your cooking style is impeccable, versatile and of course delicious. I can’t wait for your next recipe. Your fan from Vancouver, Canada 🇨🇦
It's so beautiful and I love how you cook, look so relaxing! Great cooking skill!
I’m here after watching ‘Dine with Love’ main lead was making the dish. I always have Suzhou style of pickled mustard green in my fridge. Now I’ll try this.
Thanks for the nice video presentation. Can you provide some more information on how and long the fermented vegetables can be stored and what to keep in mind when taking individual portions out of the jars?
Nice chef John love pickles so much.
这个师傅是真正会做菜。食材和食器都好漂亮！
Hi Chief John! Do you have any link or keywords to get those glass jars? Your work really inspire me on a daily basis. Greetings from an a 24yo amateur cook from Alsace (France) 👨🍳
Try waterlock jars or crocks.
Try to use “Pao Cai” Jar or Pot when you communicate in Chinese Grocery Store.
Hi 😊 we got it from local Chinese store, but I found on amazon also has something similar. amzn.to/2l6tKiZ 😁
Music was awesome
Thank you Chef, beautiful music 😍😍😍
As soon as you put the water in and I realized that is a Chinese (I assume) form of pickle crock -- just not the western version that I'm more familiar with -- my mind was blown. It's so cool how different cultures throughout history created the same tool in completely different forms.
Oh I love pickles my favourite! I just couldn’t make it right, tried but failed.
You can sail a CRUISE SHIP in water coming from my mouth
😋😋😋😋
Especially the last moment
I like the way you prepare the veggies i cant wait to try your crunchy pickles..you inspired me to make another style pickles..Thanks for sharing♥️♥️
i love the concept of this channel👌💪
I learn something new from you every time Chef, another amazing video. (Instead of a knife, I now use a Chinese chopping cleaver all the time.) Thank you.
Thank you for your feedback 😊
2:36 l am literally crying. that colors...dreamly beautiful
好脆好清爽，夏天就是要吃這個
Chef John,
What are these jars called? It such a simple solution for fermentation! Love your work. Keep on being great.
Hi Jeff,
These jars are called Traditional Fermenting jars or pickling jars ( in Mandarin they are called Pao Cai I believe ) and you can often get them from your local Chinese /Korean /Vietnamese supermarkets.
If not, then just search in your city for your closest Asian market.
Try googling, "Where can I get fermentation jars closest to me?" Or better yet, "Where is my closest Asian market?" If there is one in your area then you will find it.
If that fails look on Amazon for fermentation jars.
I hope that helps.
Its really interesting ❤❤👍Can I use rice vinegar instead of alcohol
Hi chef! I am a dedicated follower of yours . My past time is watching your cookery! 😍 Amazing pickles 👌👅💧
But can I substitute alcohol with anything else? Also can boiled water be used instead of purified water?
So beautiful, i like vegetable 😍😘
May I know what is the Glass Jar name & where can I get it.
Thanks Again!
Hi AH HENG we got it from local Chinese store, but found on amazon has something similar. amzn.to/2l6tKiZ 😁
Ahh.. u got pinned!
I was thinking the same. I see them use it all the time and looks very good.
@@TasteShowokay Thanks.
@@TasteShow hai but it's not available india n amazon😥😥😭😭
Looks delicious.
PAO CAI ! perfectly different from KIMCHI
Very nice video 👌😊
Well made
Yummy....👍
Pickles are the best and Im not just talking cucumbers
If i had Aladdin's lamp, i would definitely want this chef
Song name is 冰菊物语
need more heroes like you
Ok. What if I can't read Mandarin/Cantonese? How do I search for this beautiful song?
@@ZoomZoomBoom24 You can just copy and paste the Chinese characters onto the Google search engine and you will find it.
Super chef
That looks tasty. Thanks for sharing.
💐🙏🏼💐 Colourful and Crunchy ...... Just Perfect !
செம சூப்பர்... என்னமோ போங்க தெறிக்க விடுரீங்க...
Very good presentation
how long can this b stored?
The best .
I have so many questions about how to start and maintain this successfully. For instance, how long to put vegetables in (in the beginning) versus over time. Do you take all the veggies out and swap in new ones frequently to maintain a brine (every month or every two weeks)? When you add more liquid does it always have a specific salt content and alcohol content or do you decrease it after you start the brine (some say use 8% salt or down to 2-3% salt). I think some things like leafy greens can only stay in for a week versus thicker veggies that need a few weeks. Thank you if you have any input!
I need this jar wow!
interesting recipe :) have to try it out :)
Greetings RustiX Kitchen
Sooooooo yummmmmmmy
Wow....m trying tis.....ty..chef
Music like the film, brave heart. My. Favourite
Looking great
I am gonna try
Indian s love veg recipes please show some dish
Chef plz tell me why u putt some water around the pickle jar upper side
It's to keep air out and let the fermentation gasses to escape from the jar... Google lactobacillus fermentation.
@@toddstropicals thanks dear
Hi Chef John your cooking style is impeccable, versatile and of course delicious. I can’t wait for your next recipe. Your fan from Vancouver, Canada 🇨🇦
Those jars sure are prettier and handier then my reused old big picked jars. 😆
Where can I buy those jars
You can get them down the street. You can buy one, or two, or as many as you want!
we got it local, but I found those jars on amazon. amzn.to/2l6tKiZ 😁
Jar is expensive...
You can try TaoBao
Very food lovely videos 🤝
Wow looks too pretty to eat! Thank you chef John
Yuuummy
Is the alcohol can be substitute? Or is it optional?
Sorry for weird questions, and thank you for your answer
Afif, Indonesia.
WHERE CAN I GET THIS GLASS JAR? PERFECT FOR FERMENTING VEGTABLES? ALSO: YOU DON'T PUT ANY VINEGAR OR ACCID ? WHAT KIND OF ALCOHOL ARE YOU USING? I WILL LIKE TO MAKE THIS PICKLES VEGETABLES. THANK YOU SO MUCH. LOVE YOUR RECIPES AND VIDEOS.
Try googling for waterlock jars or crocks. I used to have a few but careful where you store them because once filled, they can be too heavy to move easily. weigh, and crush the rack you put them on.
@@godsama959 thank you so much. I will. I'll take note.
You don't use vinegar for fermented pickles, just brine and maybe spices. The bacteria creates lactic acid which makes the pickles sour during fermentation.
Vinegar/acid pickling is quick pickling which is not fermentation, just a different way of preserving.
@@apocalypt_us7941 thank you so much for the explanation.
Really you are amazing awesome 👏 love you work and your video your are the best 👍😉😉👏👏❤️❤️❤️
Love pickles ❤️
Love it😍
拍的真漂亮
Good recipes
Fantástico 😋🙏🇧🇷
Looks delicious
Aaisa Khana dekhake muze tho aise lagata hai ki aacha hua mai India mai paida hui. Fish fry, Butter chicken, kabab, chicken handdi, Pav bhaji, butter naan, nimbu ka aachar, aam ka aachar, pani puri 😋😋😋
Fantastic❤️
So goooooooood ❤️😘😍😍😍😘😘😍❤️😍🥰😘😍😍
Can i know where to find the bgm
My grandma used to make this. if you try this at home, make sure the jar is DRY before putting the stuff in. can't even be moisty.
Does your grandmother keep in fridge?
@@juliefkwan8603 no, normal indoor temperature is fine.just make sure it's in a shaded area.
Hey Matt, hope you don't mind me asking, but what's the trick to keeping the brine reusable for years and years? Confused about after a batch is complete, are we supposed to scoop out all the old seasoning like star anise and add new brine and new seasoning? How does that work? In my Vietnamese family, we always just throw away our pickle juice.. but that seems like a waste.. not to mention having to start a new batch each time. Any advice would be much appreciated! Thank you
So good
Chef whats the name of the jar you're using
wow i can't wait 🧡💛💚💙💗💖
Hello, does anybody know how long this will last if the jar is not opened? In the fridge? Also, I guess jar has to be sterelised first ?
Thank you very much.
awesome, where to buy jars u use? thanks & God bless
I need this jar its so beautiful that i forgot about recipe.
Amazing 👌
hello where are you from? it looks delicious
How long they will stay good?
Yummy
Do u have a book on pickling using a water seal Fermentation crock? I've only done sauerkraut and looking to expand
Awesome, must try. Thank you for sharing
where do you get the lacto fermentation jars?
Song used in the video please?
So amazing I'm new subscribe from Pakistan
Do you keep this in the frig for 2 weeks to ferment it?
Hi chef☺️. How to substitute the alcohol? Thanks in advance.
Looks very delicious, where can I get those jars? Does anyone has a link to it? Thanks