Homemade Chinese Pickle Recipe -The Science Behind The Fermented Food [泡菜]

  • Am Vor 10 Monate

    Souped Up RecipesSouped Up Recipes

    Dauer: 19:21

    Hi everyone, welcome to souped up recipe. Today we are making Chinese pickles. These tart, crunchy bites show up all over China. We use them as noodle toppings; They can be appetizer or side dish in fancy restaurants. Some street food uses it as a flavor enhancer. There are many Chinese recipes that require Chinese pickles. Although there are people that don’t like pickles, I think they are delicious, inexpensive and good for you. The recipe is actually quite simple and basic but it is also easy to fail because of some small details if you are not careful. There are lots of tips and tricks that I would like to share. And I am also gonna talk about the science behind the process which will allow you to understand more and succeed on this.
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    INGREDIENTS
    - 5 kg of water = 5 liter = 5.26qt = 20.5 cups
    - 380 grams of salt [It is better to use pickling salt: amzn.to/2Mpl3di]
    - 100 grams of sugar
    - 3 grams of star anise
    - 5 pieces of bay leaves
    - 5 grams of cinnamon
    - 10 grams of Sichuan peppercorn[Amazon Link: amzn.to/2QQzhbA]
    - 5 kg of the vegetable mix (Celery, cabbage, carrot, Chinese Turnip radish, long beans, chilies, )

    Here, I want to talk about the traditional Chinese pickle jar. It is a fat ceramic container with a shoulder around the neck. And has a bowl upside down to cover the jar. This is the best thing to make Chinese pickle. It no transparent so the light will not go through, which allows the healthy fermentation to keep going. You can fill up the shoulder part with water and it will seal the jar completely. Also, it can automatically release the air during the pickling process. With this, you will have a higher chance to be successful. I could not find this thing in Ecuador. I do want to bring one from China but it is too heavy and delicate. They have it on Amazon. Here is the link if you want to buy it: amzn.to/2HeBtnH

Clarita Valenzuela
Clarita Valenzuela

Wow,thanks for sharing your recipe with us,

Vor 15 Stunden
Graphene
Graphene

Very thorough video. Thank you thank you 😃

Vor 2 Tage
Shafai Shafai
Shafai Shafai

you are amazing😍😍 I love that but I hope you put an Arabic translation in order to understand more follow you from Yemen thanks رائع جدآ ووأسلوبك ايضآ جميل

Vor 6 Tage
Margaret Cole
Margaret Cole

Very informative thank you. I will try this once I've settled into my new home. Be a while. I'm not moving until after new years.

Vor 7 Tage
Anna Sethia
Anna Sethia

U r talking too mch

Vor 9 Tage
PK DIY PRODUCTS AND CHANNEL N
PK DIY PRODUCTS AND CHANNEL N

Can we do this without alcohol. Will it be possible to get the same results without using alcohol. Is there any substitute for using alcohol. If you know please comment . Thank you

Vor 10 Tage
Ruiz Egot
Ruiz Egot

Keep up the good works and God bless you always!!! Its a down to earth, easy to learn and a practical way to prepare and preserved food and culture..... thank you so much; from the Philippines!

Vor 13 Tage
Rosa Maria Cordero
Rosa Maria Cordero

Very good

Vor 15 Tage
Alexandru Macedon
Alexandru Macedon

Ok so I have been watching tons of recipes, but I like this the most. And, I am from Europe, curious thing right ? So the way we do it here, and how I have done it a lot of times, is measure the jar, then measure it when is full of water and vegetables, to get the amount of grams they have, and then just add 2,5% salt. (so when full we subtract the jar weight and multiply by 0.025). So what you do different, is weight the water, and add between 5-8 % salt (you use 7.6%) sugar spices and boil. Then 30g of >+30% alcohol for big jars. What I want to ask is, when reusing the fermented brine does it actually ferment faster this way, or taste better ? This is what I've never done because some people say the fermentation won't go through all of its phases, and is kind of rushed.

Vor 17 Tage
Michael Sittig
Michael Sittig

You are a wonderful teacher. Thank you very much.

Vor 18 Tage
Souped Up Recipes
Souped Up Recipes

🥢BUY MY WOK USA - https://amzn.to/2QWofkY Canada - http://www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - http://www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - https://forms.gle/r2YBBgtZbCejToVk8 (pre-order)

Vor 18 Tage
Essem Sween
Essem Sween

This is another brilliantly explained video.

Vor 23 Tage
Jhandy Sandoval
Jhandy Sandoval

hi i learned a lot from your video and its my first time to watch you. i just want to ask what kind of alcohol are u using..thank you

Vor 23 Tage
Jhandy Sandoval
Jhandy Sandoval

@Souped Up Recipes thank you very much i cant wait to make my own pickled vegetables..keep it up God bless you..

Vor 21 Tag
Souped Up Recipes
Souped Up Recipes

what i used was high alcohol content rice wine.

Vor 23 Tage
Hans-Ulrich Linn
Hans-Ulrich Linn

Thank You,Sire

Vor 26 Tage
Raul Carlin
Raul Carlin

Hola soy mexicano y me gusta mucho tú cultura asiática. No me pierdo. Tus resetass. Bendiciones.

Vor Monat
Marcia Z
Marcia Z

I am new to fermenting and have experimented with cucumbers, cabbage and green tomatoes with good results. I greatly enjoyed your video and learned so much! I can't wait to look at some of the others.

Vor Monat
smoothsmurf
smoothsmurf

Today was the first time I watched you!!! And I loved it, looking forward to seeing more! And Hello from Adelaide in Australia xx

Vor Monat
EMHO TEPH
EMHO TEPH

Wowwwwwwwwww

Vor Monat
Bill Baker
Bill Baker

Pretty much an airlock for wine making will do that same thing of total containment during the ferment'

Vor Monat
Starfish
Starfish

I am terrified that the glass jar will blow up and sometimes when. I try to open the jar in the first week the lid got stuck and could not open the jar to release the the gas . any idea on how to solve this problem aside from buying the Chinese pickling jar that is mentioned .

Vor Monat
ak k
ak k

Hi cutie I’m your new subscriber you’re just awesome 😎

Vor Monat
Shivani sheth
Shivani sheth

Nicely explained

Vor Monat
sadaf jabeen
sadaf jabeen

I cannot use alcohol. Can you please tell me any alternative. It would be so kind of you

Vor Monat
sadaf jabeen
sadaf jabeen

Souped Up Recipes thank you so much for reply. Your videos are very helpful and full of information. I am going to try your recipes. Can you please share red bean soup recipe and hong cha recipe they serve in Chinese restaurants please 😊

Vor Monat
Souped Up Recipes
Souped Up Recipes

You can skip the alcohol.

Vor Monat
Johne Chalach
Johne Chalach

what is the purpose of the alcohol ?

Vor Monat
Anita Anita
Anita Anita

I love your hair 🙂👍

Vor Monat
Mulyani Hana mulyani
Mulyani Hana mulyani

Hi sister 👋 yaur Hair so good ...because yau eat food good healty 😊😊

Vor Monat
Maria Rodriguez-Pope
Maria Rodriguez-Pope

The best explanation for this recipe ! Thanks so much.

Vor Monat
Richa Sharma
Richa Sharma

What if you don't want to use alcohol, how it can be replaced please tell.

Vor Monat
Richa Sharma
Richa Sharma

@Souped Up Recipes OK Thank you very much for replying.

Vor Monat
Souped Up Recipes
Souped Up Recipes

It acts like fungus inhibitor. If you can make sure you clean all the tools and containers well, you can leave the alcohol.

Vor Monat
Anjan Rahi
Anjan Rahi

Thumbs up 👍 great information ℹ️ u r great lady

Vor Monat
nusrat jahan nipu
nusrat jahan nipu

i can't use alcohol ! can you suggest same thing else!

Vor Monat
Lubna Khan
Lubna Khan

Is it important to use alcohol.......

Vor 2 Monate
Lubna Khan
Lubna Khan

@Souped Up Recipes 😘

Vor Monat
Souped Up Recipes
Souped Up Recipes

It acts like fungus inhibitor. If you can make sure you clean all the tools and containers well, you can leave the alcohol.

Vor 2 Monate
Najmi Shah
Najmi Shah

what is alternate of alcohol?

Vor 2 Monate
Despina Christakis
Despina Christakis

Why do you put alcohol?

Vor 2 Monate
MysticSeraph
MysticSeraph

Such a great video. Practical, informative, and best of all: you let us know the optional/variation choices we can choose from. I particularly appreciate your advice around the sugar and salt and vinegar, adjusting to taste. I love a tart (vinegary) pickle, but I have a friend that I'm *sure* I could get to like pickles, if I just make them a bit sweeter for her. I will enjoy playing around with your recommendations to get some pickles we all enjoy! Thank you so much! :D

Vor 2 Monate
히나비야
히나비야

hello ...how are you? its amazing.....recipes.I must try.. your hair is just lovely how can you care your hair my hair is ver weak and I have hair fall problm.please help me out ooooh my 10 year baby girl have also very weak hair.....please please replay I am waiting

Vor 2 Monate
dark moon
dark moon

Nice recipes but which liquor an we put name it

Vor 2 Monate
Sonam Phuntsok
Sonam Phuntsok

No need to say Chinese pickles again and again... Call it pickle...we can understand....I hope vegetables are real....

Vor 2 Monate
ada deh
ada deh

F**k off!

Vor 2 Monate
daisy rose
daisy rose

i lover your videos so much! they're really helpful. ❤️ thank you

Vor 2 Monate
Mithlesh Sharma
Mithlesh Sharma

Hello Mam u r a excellent teacher😊 i m from india i want to ask u one thing can we drink this brine water with vegitable or not plz tell

Vor 2 Monate
vikas mali
vikas mali

I can't believe some families have brine from generations..

Vor 2 Monate
Bessie Alcantra
Bessie Alcantra

Just like starters for sourdough. Have to handle with loving tender care.

Vor 2 Monate

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