If you look at recipes for what she's doing, they mention percentages of salt. This lady, having done this for decades now, just knows how much salt to plop in. I'm envious! This was so interesting. Thanks for posting this - I learned a lot!
That was fascinating! What a gift. Thank you both---I learned alot. I have a small pickling jar that has the same design...with the water in the channel up top, but mine seems like a toy compared to both of hers! I wish I could easily ship one to Hawaii...but so far no luck! Thank you so much for sharing
Amazon sells them now. . . maybe they ship? Are there any Asian markets near you? I would think that there are and they would carry them. I have friends in Hawaii who are very much into this kind of thing.
i actually added vinegar too my picklebrine, but only a splash for more acidy taste that we are used to in sweden, but so far so good! 2 months and it tastes better with every batch :)
I thought about adding a splash of raw apple cider vinegar to mine just to kick off the fermentaion process but I think my first jar will be just salt brined with spices of course.
I love your channel. I'm a part of this somehow. These are all true, all wonderful foods and wonderful meals. Thank you for producing and sharing with the world.
Are we supposed to leave the vegetables in the pickle jar indefinitely, or are we supposed to remove them from the brine after a certain period of time and then start new vegetables?
I love this. . . you have to have the hands for it. . . I wish that they gave the ratios for the brine. is it 2% or 4%. How much alcohol is added. A Recipe would really help.
I think anywhere between like 5-8% is the normal, not too little and not too salty, and for like a gallon of liquid a tbsp of vodka or so 40% seems to be what alot of people do
The ingredients eminds me of how Gimchi was made before the columbian exchange. The method however is very different and yet very simple and yeilds tastey pickles. I love these with congee.
Ummm...do you mean kimchi? Newsflash...the Columbian Exchange only affected Europe and the Americas. Think back..people have been traversing the trade routes between Europe and Asia for centuries, likely before the time of Christ. Does Marco Polo ring a bell??? For example...the Bubonic Plague originated in Asia and spread along the trade routes multiple times...long before the Columbian Exchange took place. SMDH...
So the term 'pickles' in this video is translated from 'Pao Cai' which is this brine type of 'pickle' even tho there is a plethora of other types of 'pickles' or 'cai' in China and in Sichuan. She even says 'Pao Cai hands'
@quangphan8996: Sand Ginger's official Latin name is _kaempferia galanga,_ and is one of four types of galangal, a rhizome in the ginger family. It's very challenging to tell different cultivars of galangal apart when dried.
How do you maintain it as the water level goes down inside the jar? Also is there a time limit on how long things can be in the jar... Like do you have to fully empty it of stuff between topping up?
You honestly get a knack for using these I’ve had mine for about 3 months now and it’s really about understanding lactobacillus, once your culture is established it’s a pretty forgiving system as long as you follow the rules. I keep a mason jar of salt brine close by (1 Tbls of kosher salt per quart) if I need to add more liquid and I just add and take vegetables as I want, every now and the add spices and alcohol, I’m looking very forward to maturing my brine to the 6 month mark, that’s when it’s suppose to get very tasty and the culture in the brine reaches saturation. Also once the ferment blooms expect a little bit of a mess as brine can bubble up into the airlock and down the jar onto your counter top.
While I think you're coming from a good place, I highly suggest you be careful going about that. Each part of China has different cultures and as a chinese person, I would not be pleased with someone making a generic vaguely chinese dish and say "hey look, I'm participating in your culture" as if they've done something important.
The alcohol isn’t as big a deal as you would think, it’s a single shot in typically an entire 5L brine and the acetobacter convert the alcohol into vinegar.
Any glass jar with wide glass lid/cover (not metal lid). When you dip into the pickles, always use dry fork .You can try Target or Hobby Lobby. Hope it helps.
@@marylmpaulson1855 that's not true, you need a pickling jar that lets air out - that's what the rim is for, the water is filled around the rim and keeps external contamination out and lets oxygen escape
@@Hemitris ideally, an airlock helps keep a reduced oxygen environment in the jar while allowing excess pressure to escape. The ferment produces CO2 while fermenting and this displaces the oxygen mold needs to grow. If you "burp" the excess pressure from a container with a regular lid on a daily basis in the beginning and don't allow any metals except stainless to contact the brine, other types of containers can work well.
1. This is here to present an important part of culture, not a recipe for you. 2. Everybody hates you when you say something like "please respond". If they want to, they will You saying please respond wont encourage them
Use her Ingredients and keep everything sterilized, lightly wash the vegetables and then wait, the salty brine will kill off bad bacteria and the lactobacillus will bloom over a couple of weeks, you’re first batch will take the longest but after that you’ll have a mother brine.
I said the same thing at the beginning - but she explains it here at @7:29 "tradition dictates we use our hands". She said her hands are good but other people have trouble and cause it to rot, therefore need to use chopsticks. I only came to this video because of Vivian Aronson, @CookingBomb and she mentions NOT to use your hands. I guess this lady has the special "traditional" hands for pickling.
@@mabellemichelle Well said, I couldn't put it better than you, because how angry I get when I see people who pretend to love our race, but do the exact opposite of improve it.
At least she's not saying it's older than me. 😂
That just makes it look less authentic ;)
😂😂😂😂
She seems so proud of her work!
If you look at recipes for what she's doing, they mention percentages of salt. This lady, having done this for decades now, just knows how much salt to plop in. I'm envious!
This was so interesting. Thanks for posting this - I learned a lot!
7:28 We do the same in Turkey. It’s something like “your hands will give the flavor”.
That was fascinating! What a gift. Thank you both---I learned alot. I have a small pickling jar that has the same design...with the water in the channel up top, but mine seems like a toy compared to both of hers! I wish I could easily ship one to Hawaii...but so far no luck! Thank you so much for sharing
glad to see someone enthusiastic about such stray topics, you’d be an interesting person to sit and talk to
Amazon sells them now. . . maybe they ship? Are there any Asian markets near you? I would think that there are and they would carry them. I have friends in Hawaii who are very much into this kind of thing.
That was very interesting.
Thank you for sharing!👍🙏🏼🥰
i actually added vinegar too my picklebrine, but only a splash for more acidy taste that we are used to in sweden, but so far so good! 2 months and it tastes better with every batch :)
I thought about adding a splash of raw apple cider vinegar to mine just to kick off the fermentaion process but I think my first jar will be just salt brined with spices of course.
Question: I just bought my first… can you leave written instructions of which herbs amounts to leave with the measurements of her jar?
So awesome! 👏🏻👍🏻🙏🏻
Great video! Thank you
'Pickling hands' lmao
I love your channel. I'm a part of this somehow. These are all true, all wonderful foods and wonderful meals. Thank you for producing and sharing with the world.
Are we supposed to leave the vegetables in the pickle jar indefinitely, or are we supposed to remove them from the brine after a certain period of time and then start new vegetables?
Beautiful ❤
Sichuan pickle is one of my favs, omg so tasty
Thank you!!!
I grow Celtuce, love it in my gardens.
Whattt! What did she put in her hands that allows her to pick the pickles with her hand! Please tell
Such a great chanel!!
I love this. . . you have to have the hands for it. . . I wish that they gave the ratios for the brine. is it 2% or 4%. How much alcohol is added. A Recipe would really help.
@markb8944: Look up "lacto fermentation recipe" make sure it's measured by volume as a ratio to the ingredients & water you are using.
I think anywhere between like 5-8% is the normal, not too little and not too salty, and for like a gallon of liquid a tbsp of vodka or so 40% seems to be what alot of people do
"Good hands." Nahhhh, if I ever do this, I'm using biolab sterile techniques. There's no way I'm gonna risk contaminating a multi-year project!
The ingredients eminds me of how Gimchi was made before the columbian exchange. The method however is very different and yet very simple and yeilds tastey pickles. I love these with congee.
Ummm...do you mean kimchi?
Newsflash...the Columbian Exchange only affected Europe and the Americas. Think back..people have been traversing the trade routes between Europe and Asia for centuries, likely before the time of Christ. Does Marco Polo ring a bell??? For example...the Bubonic Plague originated in Asia and spread along the trade routes multiple times...long before the Columbian Exchange took place. SMDH...
So the term 'pickles' in this video is translated from 'Pao Cai' which is this brine type of 'pickle' even tho there is a plethora of other types of 'pickles' or 'cai' in China and in Sichuan. She even says 'Pao Cai hands'
Yes. That's how translating and interpretation works.
Great video! But i think the ginger like aromatic is not galangal but instead sand ginger, used a lot in chinese cuisine
@quangphan8996: Sand Ginger's official Latin name is _kaempferia galanga,_ and is one of four types of galangal, a rhizome in the ginger family. It's very challenging to tell different cultivars of galangal apart when dried.
How do you maintain it as the water level goes down inside the jar? Also is there a time limit on how long things can be in the jar... Like do you have to fully empty it of stuff between topping up?
On another channel, the lady adds spices and vodka when it gets low. Hers has last almost 20 years.
You honestly get a knack for using these I’ve had mine for about 3 months now and it’s really about understanding lactobacillus, once your culture is established it’s a pretty forgiving system as long as you follow the rules. I keep a mason jar of salt brine close by (1 Tbls of kosher salt per quart) if I need to add more liquid and I just add and take vegetables as I want, every now and the add spices and alcohol, I’m looking very forward to maturing my brine to the 6 month mark, that’s when it’s suppose to get very tasty and the culture in the brine reaches saturation. Also once the ferment blooms expect a little bit of a mess as brine can bubble up into the airlock and down the jar onto your counter top.
The look on her face the moment she heard you had anti-pickle hands! 😅
So no refrigeration needed???
It looks great! Would ot be ok to use a regular jar? We dont have that water sealed jars here in Türkiye..
Yes just remember to “burp” it everyday in the beginning, or else when you remember to open it it will make a big mess.
Saved. I'm going to do this
How is that jar called? Everytime i try to Buy it online i only find masón jars
It's on Amazon
Glass Jar Fermentation Jar
Great video! What are those flower petals for? =))
Some people make syrups out of it. But they didn't explain it.
Chinese food is one of the best
I come from Sichuan,I like Mala 麻辣 the most .
6:13 should it be carbon dioxide?
Have you never heard of lacto-fermentation? That's what's at work here.
wow! didn't realize it was a Sichuan thing haha
seems like would be fun to try!
@kylin3197: Picking is done all over the world, this is one variation.
How can i purchase this kind of pickle brine
Can't be done. You have to make the original one...and then save and reuse it year after year...and it's potency increases likewise.
Tablespoon of that brine a day is full of probiotics. Delicious.
怎么用手进去拿的？
a bit complicated with the old jar and new jar and ingredients i didn't know... but the video is very interesting and well done
This is fascinating, I want to try it to show my respect to my chinese friends' culture
While I think you're coming from a good place, I highly suggest you be careful going about that. Each part of China has different cultures and as a chinese person, I would not be pleased with someone making a generic vaguely chinese dish and say "hey look, I'm participating in your culture" as if they've done something important.
Can you make the brine without alcohol?
The alcohol isn’t as big a deal as you would think, it’s a single shot in typically an entire 5L brine and the acetobacter convert the alcohol into vinegar.
definately, though it helps with creating a hostile environment for the bad bacteria. But if you don't want to use it, you don't have to.
Fascinating!!
Where can I get a pickling jar in the USA?
Any glass jar with wide glass lid/cover (not metal lid). When you dip into the pickles, always use dry fork .You can try Target or Hobby Lobby. Hope it helps.
Thank you.
@@marylmpaulson1855 that's not true, you need a pickling jar that lets air out - that's what the rim is for, the water is filled around the rim and keeps external contamination out and lets oxygen escape
@@Hemitris ideally, an airlock helps keep a reduced oxygen environment in the jar while allowing excess pressure to escape. The ferment produces CO2 while fermenting and this displaces the oxygen mold needs to grow. If you "burp" the excess pressure from a container with a regular lid on a daily basis in the beginning and don't allow any metals except stainless to contact the brine, other types of containers can work well.
If you have an asian market nearby, I picked one up there. They had several sizes available.
Be nice to have a recipe!
What are the measurements? How much salt, sugar or that alcohol? Thank you, please respond.
hi! reporter here. the recipe is here www.goldthread2.com/food/how-to-make-sichuan-pickles/article/3046503
Did you ever find out the measurements?
1. This is here to present an important part of culture, not a recipe for you.
2. Everybody hates you when you say something like "please respond". If they want to, they will
You saying please respond wont encourage them
20 years how is that possible! :O
My grandma's paocai brine is even older, same jar since I was a kid
Sichuan paocai is the best
OMG I want a dress like that lady has on. Soooooo cute and comfy looking. And yum about the pickles!
If I don't have mother brine, so how can I start?
Salt and water and save each year...the probiotics from the vegetables can stay in the brine and build up each year.
Use her Ingredients and keep everything sterilized, lightly wash the vegetables and then wait, the salty brine will kill off bad bacteria and the lactobacillus will bloom over a couple of weeks, you’re first batch will take the longest but after that you’ll have a mother brine.
This lady must be wealthy
why is she taking it out with her hand!?!??
I said the same thing at the beginning - but she explains it here at @7:29 "tradition dictates we use our hands". She said her hands are good but other people have trouble and cause it to rot, therefore need to use chopsticks. I only came to this video because of Vivian Aronson, @CookingBomb and she mentions NOT to use your hands. I guess this lady has the special "traditional" hands for pickling.
Watch out for the Koreans, they're screaming hysterically at you. And claimed that the world's kimchi are Korean invention.
Jesus Christ, let me guess, you are Chinese? They are talking about Chinese pickles here, not Kimchi.
kimchi is kimchi, fed to pigs. Paocai is Paocai, food for smart.
@@motohalo8880 resort to insult, how classy.
As someone who is Chinese diaspora, I hate trolls like you. Kimchi is Korean and we should respect their culture and food. Stop embarrassing us all
@@mabellemichelle Well said, I couldn't put it better than you, because how angry I get when I see people who pretend to love our race, but do the exact opposite of improve it.
I see no wonder why ur 2 lady also ways make pickle vegetables....
Sanghai accent spotted lol
oxygen dont come out its c02
thats nothing on yt here, theres a mother with a 16 yearold brine. get out size
You mean you can keep the brine for 3 years?
she have 20 years old brine. LOL
"Cooking bomb" ( UA-cam channel) has a 16 year old brine
@willchannel8106: You can keep the brine alive indefinitely, some are 90 years old or more in the family.
节气 、惊蛰、泡菜 这些都能直接用拼音来宣传的......像日本和韩国宣传全是音译，什么kimono ,kimchi ~就中国傻不拉几的还在管泡菜叫 pickle
I know it sounds funny but traditions in many countries say a woman in her time of the month spoils the food.
I heard something like that in Italy, a woman i her period can't make tomato sauce bc she spoils it
It's not funny, it's patriarchal BS. They also thought a girl could get pregnant if a boy looked at her. Nonsense. Bullying by males.
First
the way she tries to say sichuan makes me cringe hard
I thought it was just me!
Clarissa,sweety.... it's Chuan not Cuan
cuan means having a diarrhoea..
its just her accent. many ppl in china read it that way too
Lady needs to have her teeth cleaned.
Maybe it's due to the country's dental - healthcare
A lot of people are not as fortunate
First off: RUDE!
secondly: the only draw back to eating food like this is that it’s highly acidic food and it stains your teeth.