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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(I share ingredients and recommended products there)
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
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KOMMENTARE
Clarita Valenzuela
Wow,thanks for sharing your recipe with us,
Vor 15 StundenGraphene
Very thorough video. Thank you thank you 😃
Vor 2 TageShafai 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 TageMargaret 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 TageAnna Sethia
U r talking too mch
Vor 9 TagePK 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 TageRuiz 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 TageRosa Maria Cordero
Very good
Vor 15 TageAlexandru 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 TageMichael Sittig
You are a wonderful teacher. Thank you very much.
Vor 18 TageSouped 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 TageEssem Sween
This is another brilliantly explained video.
Vor 23 TageJhandy 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 TageJhandy 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 TagSouped Up Recipes
what i used was high alcohol content rice wine.
Vor 23 TageHans-Ulrich Linn
Thank You,Sire
Vor 26 TageRaul Carlin
Hola soy mexicano y me gusta mucho tú cultura asiática. No me pierdo. Tus resetass. Bendiciones.
Vor MonatMarcia 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 Monatsmoothsmurf
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 MonatEMHO TEPH
Wowwwwwwwwww
Vor MonatBill Baker
Pretty much an airlock for wine making will do that same thing of total containment during the ferment'
Vor MonatStarfish
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 Monatak k
Hi cutie I’m your new subscriber you’re just awesome 😎
Vor MonatShivani sheth
Nicely explained
Vor Monatsadaf jabeen
I cannot use alcohol. Can you please tell me any alternative. It would be so kind of you
Vor Monatsadaf 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 MonatSouped Up Recipes
You can skip the alcohol.
Vor MonatJohne Chalach
what is the purpose of the alcohol ?
Vor MonatAnita Anita
I love your hair 🙂👍
Vor MonatMulyani Hana mulyani
Hi sister 👋 yaur Hair so good ...because yau eat food good healty 😊😊
Vor MonatMaria Rodriguez-Pope
The best explanation for this recipe ! Thanks so much.
Vor MonatRicha Sharma
What if you don't want to use alcohol, how it can be replaced please tell.
Vor MonatRicha Sharma
@Souped Up Recipes OK Thank you very much for replying.
Vor MonatSouped 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 MonatAnjan Rahi
Thumbs up 👍 great information ℹ️ u r great lady
Vor Monatnusrat jahan nipu
i can't use alcohol ! can you suggest same thing else!
Vor MonatLubna Khan
Is it important to use alcohol.......
Vor 2 MonateLubna Khan
@Souped Up Recipes 😘
Vor MonatSouped 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 MonateNajmi Shah
what is alternate of alcohol?
Vor 2 MonateDespina Christakis
Why do you put alcohol?
Vor 2 MonateMysticSeraph
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 Monate히나비야
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 Monatedark moon
Nice recipes but which liquor an we put name it
Vor 2 MonateSonam Phuntsok
No need to say Chinese pickles again and again... Call it pickle...we can understand....I hope vegetables are real....
Vor 2 Monateada deh
F**k off!
Vor 2 Monatedaisy rose
i lover your videos so much! they're really helpful. ❤️ thank you
Vor 2 MonateMithlesh 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 Monatevikas mali
I can't believe some families have brine from generations..
Vor 2 MonateBessie Alcantra
Just like starters for sourdough. Have to handle with loving tender care.
Vor 2 Monate