Pickled greens used to be one of the most guarded family secrets. The fact this this is being shared now is such a treat. Thank you for making this video of your Grandma. I absolutely love it and appreciate it! I love pickled greens. It's one of my favorite hmong dishes. On a hot sunny day when you can't think of anything to cook, a bowl of that and some rice with water, YUM. Best meal ever. I love how much you love your elders and your family. You're a wonderful daughter/grand-daughter. We need to include the elders in our lives more than ever and you are a shining example of that.
She's got the BEST garden. Her greens will taste way better than anything you can buy. I'm jealous too! What I love most about watching authentic chefs (like Grandma) technique is how much love and respect they have for the food they are making. I believe that that kind of reverence is what makes the end product turn out so good and so authentic. Nobody else can make it exactly like that because they make it with so much love and experience. But this video is teaching me a lot and I'm definitely going to try her style and this recipe. Thank you so much, Grandma!
I just want to say that I am so happy to see your videos with your grandma (puj). It makes me miss my grandma so much. I didn't get to video tap her as much and take photos of us. Definitely miss our conversations
I always enjoy these videos with your parents/grandparents. It's like coming home for a visit! Thank you and thanks to your grandma for showing us her recipe.
I love the simplicity of your grandma’s recipe. I will be attempting it. Love your grandma. She’s so cute and always so cheerful. Thank you for sharing.😊
I love it! I use to eat it a lot when my mom made it for the family. We’d go to the farm and when time came that we got hungry and took a break, we’d eat it with rice and water, chili pepper, and beef jerky.
Great video...much gratitude to you and your Grandmother... Not used to sugar being used with fermentation or not ensuring salt water covers the vegetables when done...so interesting.... Look forward to trying it out... Thank you again...
I remember my mom doing it this way. Very simple, very easy. It just seem so complicated in my head. Don’t know why. Thank you and thank your grandma for this.
Thanks for the recipe which and the science behind the pickling! Grandma has inner strength, patience and humor we can learn from. There must have been some good jokes that we missed.
Thanks for your kind words. And she has lots of good jokes 😂 I’m glad you notice. It’s just a little hard to interpret them in the English form as I’m sure you’re aware 😅
Every year I hope that my husband's aunt gives us a ice cream buckets full of these. I would never be able to make this because I don't have a garden but I enjoyed watching this. My favorite way to eat it is stir fried with crispy pork belly pieces.
Glad to find your channel! Just moved to a location where I will need to make my own Hmong food as there's not a lot of Hmong people around. Browsing through your videos... Can I come over to eat one if these days? 😆 😋 Will be trying a lot of your recipes! Subscribed!
Love how everyone’s recipes are so different. My mom’s is very similar to your grandma’s, but my mom lets the greens sit out in the sun for a day after picking to become tender.
OoooOoOoO.... this is soooo yummy. i haven't had this in a while. thanks for sharing. I didnt get the chance to learn any recipes from both my grandmothers. youre quite lucky..
I'm so excited to see this from you!! I'm going to see my family and grandma for a week and hopefully help her make nqaij qaub and zuab qaub (depending on if the weather can warm up and bring good mustard greens). But you're so right on the nostalgia of zuab qaub. Both my parents are gone but there are familiarities of participating with family to make and eat food. It's so difficult to explain, but it brings you back to your roots and makes you feel whole again😊
When your grandmother was talking about the greens being spicy, is it similar to chopping an onion? Also would salting the leaves, putting something heavy on top, and letting it sit for a time work to make the leaves softer? I'd like to give this a try, but I'm disabled and I don't have the strength to squeeze the greens like she did.
Yes mustard green has a spiciness to it like how onion is spicy to the eyes. And I suggest salting the greens well and letting it sit for 2 hrs so the salt can do the work. Then you can rinse and so on. It might be a little less tender since mustard greens do need a little massaging vs other vegetables.
They’re at the peak season so no they will not produce as much. Next season, she will replant new ones. She picked everything off and now she’s going to plant cucumbers in that area ☺️ the tops are edible as long as they are tender.
Miv ntxhais tsis yog zaub qaub pob los? Peb Moob Leeg hu ua zaub mos ntsev. Zaub qaub mas zoo le yog cov zaub es peb muab hlaab es maam muab tso kua qaub kom qaub xwb.
Pickled greens used to be one of the most guarded family secrets. The fact this this is being shared now is such a treat. Thank you for making this video of your Grandma. I absolutely love it and appreciate it! I love pickled greens. It's one of my favorite hmong dishes. On a hot sunny day when you can't think of anything to cook, a bowl of that and some rice with water, YUM. Best meal ever. I love how much you love your elders and your family. You're a wonderful daughter/grand-daughter. We need to include the elders in our lives more than ever and you are a shining example of that.
Seeing your grandma makes me so happy and sad. I've lost both my grandmothers and the way she speaks in green 😭. I miss both of mine so much.
My condolences. May watching my grandma bring you joy and remind you of all the good time you had with them ❤️
She's got the BEST garden. Her greens will taste way better than anything you can buy. I'm jealous too! What I love most about watching authentic chefs (like Grandma) technique is how much love and respect they have for the food they are making. I believe that that kind of reverence is what makes the end product turn out so good and so authentic. Nobody else can make it exactly like that because they make it with so much love and experience. But this video is teaching me a lot and I'm definitely going to try her style and this recipe. Thank you so much, Grandma!
I love your recipes and how you always connect your videos to family or life. Grandma’s absolutely adorable!
Thank you for sharing this video Cindy..Your grandma is nice and lovely.
I just want to say that I am so happy to see your videos with your grandma (puj). It makes me miss my grandma so much. I didn't get to video tap her as much and take photos of us. Definitely miss our conversations
Love her laugh. Makes me smile.
Thank you grandma ‘s mustard green demonstration, your explanation of lactic fermentation 😊,i❤it
I always enjoy these videos with your parents/grandparents. It's like coming home for a visit! Thank you and thanks to your grandma for showing us her recipe.
Makes me miss my two grandmas who are in their 80’s and 90’s, who are still alive. Your grandma is so cute. Thanks for showing how to make this.
She is very talented and she keeps her house clean❤
Grandma is so cute! Please keep doing videos of her cooking. It's refreshing to see her.
thank you for providing subtitles!
I love the simplicity of your grandma’s recipe. I will be attempting it. Love your grandma. She’s so cute and always so cheerful. Thank you for sharing.😊
I love it! I use to eat it a lot when my mom made it for the family. We’d go to the farm and when time came that we got hungry and took a break, we’d eat it with rice and water, chili pepper, and beef jerky.
Seeing your lovely grandma reminds me of my late mom's cooking our favorite Filipino food!😀
Your grandmother has a beautiful, peaceful spirit ❤ I have my own garden and I'm going to try this recipe. Thank you for sharing.
Your Puj is so cute! Thanks for sharing her recipe and showcasing her.
Love the simplicity of her recipe. Thank you for sharing.
What a beautiful thing, to share your culture, your lovely family and help to preserve the past. Thank you!
Your grandma is so sweet. Grandma's are the best
Your grandma reminds me of my beloved mom.
Very nice video. Makes me miss my grandma.
Your grandma is adorable. 🥰 Thank you for sharing this.
Omg favorite dish 😍 thank you for sharing your grandmother's dish!
Your grandma is so cute! Makes me miss both my grandma and their zaub qaub!
I love it during the summertime
Your grandma is the best!
Great video...much gratitude to you and your Grandmother...
Not used to sugar being used with fermentation or not ensuring salt water covers the vegetables when done...so interesting....
Look forward to trying it out...
Thank you again...
Nice to have and see a Hmong Leeg UA-camr
Grandma is so cute. Love her!! Give her a hug for me!!!!!!
Thanks for sharing her recipe. She’s just the sweetest.
I remember my mom doing it this way. Very simple, very easy. It just seem so complicated in my head. Don’t know why. Thank you and thank your grandma for this.
I like eat green pickle with porridge plus potato curry followed by crispy fry taofoo , all vegetarian , so yummy, thank you for your recipe
Thank you! I love pickled mustard greens.
Your grandma is so cute ❤
Your grandma is so adorable 🥰
Love the recipe and beautiful memories to look back upon!!!
Thank you for sharing this pickled green mustard recipe and video. I enjoy watching your grandma share her recipe to us as always.
Thank you and your grandma for this recipe!
Thanks for the recipe which and the science behind the pickling!
Grandma has inner strength, patience and humor we can learn from.
There must have been some good jokes that we missed.
Thanks for your kind words. And she has lots of good jokes 😂 I’m glad you notice. It’s just a little hard to interpret them in the English form as I’m sure you’re aware 😅
I truly enjoy watching your videos I learn so much everytime I watch them
Every year I hope that my husband's aunt gives us a ice cream buckets full of these. I would never be able to make this because I don't have a garden but I enjoyed watching this. My favorite way to eat it is stir fried with crispy pork belly pieces.
I like to Sprinkle some chicken bouillon and msg with it as well and it taste soooo good!!
Glad to find your channel! Just moved to a location where I will need to make my own Hmong food as there's not a lot of Hmong people around. Browsing through your videos... Can I come over to eat one if these days? 😆 😋 Will be trying a lot of your recipes! Subscribed!
Yumm.. love it! Thanks for making these videos! 💕
Love how everyone’s recipes are so different. My mom’s is very similar to your grandma’s, but my mom lets the greens sit out in the sun for a day after picking to become tender.
That is how my ex mom in law used to make hers too plus she would use rice in it
@@juanaursua that how us Lahu people make it too like your ex-inlaw
Could you give us a tour of your garden? It seems like your garden is amazing!!!
Thanks ..I’ve always wanted to make this
Your grandmother’s voice sounds like my late mother in law. Makes me miss her and her zaub quab soo much 😢
And her little giggles too ❤
OoooOoOoO.... this is soooo yummy. i haven't had this in a while. thanks for sharing. I didnt get the chance to learn any recipes from both my grandmothers. youre quite lucky..
I have some absolutely perfect mustard green as Im watching your video. Im going to try this recipe for sure.
My mouth is salivating! I want to eat some!
I'm so excited to see this from you!!
I'm going to see my family and grandma for a week and hopefully help her make nqaij qaub and zuab qaub (depending on if the weather can warm up and bring good mustard greens).
But you're so right on the nostalgia of zuab qaub. Both my parents are gone but there are familiarities of participating with family to make and eat food. It's so difficult to explain, but it brings you back to your roots and makes you feel whole again😊
We use to eat it with jeow padek & sticky rice 🍚… leave pickled mustard green in the fridge and keep it cold. Great Summer meals.
Been thinking about making some. Thanks for the recipe.
glad i found your channel. Subbed!!!!
Nice! simple and delicious.❣❣😋😋
Awesome garden
You're awesome keep up the good work.
Miv Ntxhais koj Puj nquag kawg ,peb cov pug laug nquag kawg
Gosh you’re the friend i never had…keep up the great contents!
Were can i find seeds for these, they look much different from the mustard greens we grow here in the US... Id love to make this soon. TIA ❤
Ditto
She is so cute
Can you do a how to cook ferns larb (laj) or salad style and steamed with fish?
I watch so many videos, she the only person that don't add water or rice juice at the end
I'm just surprised there is so much headspace in the containers. Anyways, I'm growing this...going to try this!
I love your videos...
I sun dry mines, before salt washing then making my vinegar water lime juice garlic ginger brine.
Omg I watch ur videos all the time and I was wondering if u could make chicken with tofu
Where did you get your clear container.
When your grandmother was talking about the greens being spicy, is it similar to chopping an onion?
Also would salting the leaves, putting something heavy on top, and letting it sit for a time work to make the leaves softer? I'd like to give this a try, but I'm disabled and I don't have the strength to squeeze the greens like she did.
Yes mustard green has a spiciness to it like how onion is spicy to the eyes. And I suggest salting the greens well and letting it sit for 2 hrs so the salt can do the work. Then you can rinse and so on. It might be a little less tender since mustard greens do need a little massaging vs other vegetables.
really enjoy your cooking video sister. We might related in some way.
When leaving it out so we leave it out where there’s sunlight or no sunlight?
no sunlight
It's a crime that you haven't come out with cook book yet!!!!!!!!!!!!
This how my mom use to make them
My momma’s favorite! She always made lots of this and ship it to me. She’s been gone for 2 yrs now;( Nco txog koj os kuv Niam!!
Greetings.splenddid upload, see you later,broth,🥸
I like mine extra spicy….Salivating
:'D yum!
Where can you get mustard green ? Can't find any at Safeway
Check your local Asian grocery stores. They have lots.
Will the mustard greens continue to produce ?
Why does she break the tops off?
They’re at the peak season so no they will not produce as much. Next season, she will replant new ones. She picked everything off and now she’s going to plant cucumbers in that area ☺️ the tops are edible as long as they are tender.
No water add to the mustard green at all? I like liquid in my. Is it ok if I add water?
Yes you can add a little water. I do have another recipe where there’s liquid. This version is with rice ua-cam.com/video/aaNr9DUMeYQ/v-deo.html
.. extremely nice. Hh
Cov zaub qaub
nuav ua ntau npaum twg los yeej tsi txaus noj le os vim nwg qaab heev.
You should try adding some ginger with it i
It’s tasty with ginger too. My mom enjoys it that way too. 😊
Is this, the crunchy kind?
Yes
🤤
...aaww shhh...
Tus muam nej hu ua zaub qaub peb hu ua zaub ntse los sis zaub pos ntse no
" siab hlub. . "" aaakkkahg
Yea no one talks about how the veggies stings the eyes haha.
Better than kimchi.
Subscribe u 🙏🌹❤️
Miv ntxhais tsis yog zaub qaub pob los? Peb Moob Leeg hu ua zaub mos ntsev. Zaub qaub mas zoo le yog cov zaub es peb muab hlaab es maam muab tso kua qaub kom qaub xwb.
Ntxim qaab tshaaj le os, Cindy puj tsi tso dlej ntxiv le ca le tso cov zaub rua huv lub containers xwb los
Puj tsi tso dlej le os.
Hy .. aagh hi-& tk
G'
..hagh..ok .gh dk...