Thanks for showing the possible mistakes we could make!! This really raises this video to the next level 💯😃 and I had a small laugh when I saw that pickle explosion 😆. Delicious pickles 🥬🥒🌶🥕

I put a soft plastic bag it the top of a 3/4 full jar and then add enough water in the bag to push out all the air . Works nicely. I use Chinese Cabbage, spring onion, garlic, a small amount of crushed red pepper for desired heat, slices of red pepper and 2 T salt for 1/2 gallon container filled with veggies and water. I leave enough room to let the bag cover all of the brine and veggies. I also use a clip with no metal to close my water bag since I don’t want it to spread out too much when I take the regular lid off. Mine is ready to eat in about a week but it is sitting on the floor with a try under it so it can 'burp' on its own without the air getting to my food.

The white stuff on top is almost certainly yeast -- especially because it produced alcohol. Plus alcohol generally kills molds. I would not reuse the brine but the vegetables should be okay.

Love your recipe. Thank you

Water licqiud what did you mix to boil?is it cold after you coock? At the final what type of alchoal dis you use?

How do you pickle the mango?

No garlic!? 😱

I’m glad to see no snakes ,toads or dogs.Explanation is awesome 👏

Thank you so much for such a clear, learned explanation of the Chinese pickling process. My parents taught me how to pickle and preserve vegetables, but to be honest, I never cared for them overmuch as they were bland. But I had a life-changing pickle experience in college. My roommate was from China, and her parents would bring jars of homemade Chinese pickles whenever they visited, and I fell in love with their spicy, crunchy, salty-sweet goodness. I haven’t been brave enough to make them - until now. I’m so happy I found your channel. Your passion and enthusiasm are infectious. Thank you so much.

What if i dont have alcohol. Can can i use without alcohol?

She is so adorable 😍

What kind of alcohol liquor or product you used at the top of the pickle jar

Always a pleasure to learn new things from you. Sincerely thank you for sharing with us.

you talked tô much.

I was delighted to hear you live in Ecuador as I have been thinking of moving there for years.

No way am I going to make these pickles, but I really enjoy just learning from your clear explanations and visuals!

Pickled ginger recipe please please 😀

Can the fermented vegetables be made without the alcohol at the end of the process?

Amazing video. Simple and easy to follow but has loads of helpful info. Thanks.

Very clear detailed instructions. Good for beginners like me! What happens if you don't have alcohol? I don't have any at home!

Thank you very much, this is exactly what I was looking for!

Mandy, are these the kinds of pickles they put on Dan Dan Noodles? I saw in other videos of street food vendors putting cowpeas on the noodles. I think cowpeas are the same as long beans? Anyway, I wondered if those cowpeas are pickled? or steamed/blanched? Thanks!

I love how detailed the explanation of this pickling vegetables... best guideline for someone like me who have zero knowledge about vegetables pickled... Thanks for sharing..

Good pickles and we'll explained. These Chinese pickles are only to eat as side dishes. But our indian ( most famous are particularly the state of Andhra Pradesh) varieties are to mix with rice adding ghee (boiled butter) and eat as main course of meal, more essentially in Southern India. We make at least a 100 seasonal varieties stored for whole year and eaten in every meal. Mango, lime, tamarind, gongura leaf, tomato, garlick, red chillies, green chillies, carrot etc., All these are also made as chutneys for every meal or with snacks, but chutneys can be preserved for only few days and kept under refrigeration.

Thanks.

I’ll pay for a large jar... 🤞

Made these with red cabbage, carrots and ginger. Outstanding! shorturl.at/luzR1

U spread corona virus bloody bastards

Can we use plastic jars for pickling vegetables

It's good but verbose..long time to get to the point😁

Thanks

Very informative and you are cut lady Love the way you talk

Chinese Pickles INGREDIENTS –  5 kg of water = 5 liter = 5.26qt = 20.5 cups –  380 grams of salt [It is better to use pickling salt: https://amzn.to/2Mpl3di] –  100 grams of sugar –  5 pieces of star anise –  5 pieces of bay leaves –  1 stick of cinnamon –  10 grams of Sichuan peppercorn[Amazon Link: https://amzn.to/2QQzhbA] –  5 kg of the vegetable mix (Celery, Western cabbage, carrot, Chinese Turnip radish, long beans, variety of three levels of heat chilies, 3 four inch branches of fresh ginger, peeled 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 Bring the water and brine ingredients to a boil.  Cover and cook for 30 minutes.   Let cool overnight for the brine to cool down and absorb the flavor from the spices. Prepare the vegetables.   Cut the carrots, celery, & radish into 2-inch finger sizes Cut the cabbage head into 8 pieces Cut the green part of the chili stems off but leave stems intact Rinse the long beans but don’t cut Cut ginger into long pieces Let air dry 5 hours or overnight. Fill the canning jars with the vegetables, starting with the cabbage. Strain the brine and pour over the vegetables up to within ½ inch of the lid. Add at least 2 tablespoons of vodka for every 3.5-liter jar of vegetables. Close the lid and let rest in a dark, cool place for twenty days.  Every two days open the jars to let some of the gas to be released.  Do this for the first two weeks.

Brilliant as usua

I love your video thanks very helpful

Hey I just tried this and the liquid is slimy like egg whites. It smells fine and tastes fine but slime (clear) freaked me out. This is like a week old.

I pickled green onions, red bell peppers, carrots, garlic, celery, and put a few dried peppers. The tiny red ones.

What kind of vegetables did you pickle?

You are cute in your explanation.😍😂

Excellent !

Nice! Would like to make it in Hong Kong. :)

Can I use plastic jars?

:( I miss going to the park and buying Chinese pickled vegetables for a snack. But now I can pickle my own! IDK why but the vegetables in China taste much better.

Awesome instruction. Can we do it without Alcohol?

Just made these. Thank you so much for your video!

You deserve a lot more subscribers 👆 Wonderfully organized work and a very comprehensive video! 👏 Seems like you're a virgo with the details 😉 Keep it up girl❣

Great video! Thanks ! I have a question: You said it last 6 months. How do you control that if your keep adding vegetables and the brine last forever?

Yesterday I've tried your recipe! Can't wait to try the results 🤗 I have three questions: 1) if my brine stayed outside for 24h in a pot, should I make it boil again before use? I'm afraid that some bad processes may have started there. It smells as beautiful as before, but I want to make sure it's safe. 2) is there any need to add more salt after a few uses? Or you don't have to do anything with the brine? 3) what about mushrooms? Can I prepare them the same way?

@Souped Up Recipes I researched it and it looks like they don't have sugars needed to ferment. So the way to preserve them is to marinate, not ferment.

@Souped Up Recipes Thank you for your reply! That clarifies a lot :)

I have never tried pickle mushrooms. Not sure if that will work.

1) Is your brine covered and sealed while sitting outside? if not, you should boil it again and let it cool with the lid on. 2) Every time you add new vegetables, you need to add more salt (it should be 7-8% of the vegetable weight).

After completing the pickle should i store it at fridge or left it just like it??? Can i skip alchohol part if i can what should i replace instead of it... i cant consume alchohol.... one more question...did you put the hot brine into the vegetable jar or just let it cool and pour it...plz do reply if possible...i loved your recipe so much and wanted to give it a try...

@Souped Up Recipes what about alcohol.. what should i use instead... or just skip it....

Store it n a regular place. No need to put it in the fridge.

Where should we store in freez or cabinet top

Can I know how much of vinegar should be used

Hi I am from india

I never spoil pickles, because I learned a new technique in the beginning to add live cultures, that is drain live yoghurt or kefir (not pastarised of course) through a cheese cloth, the clear liquid is whey, it has all the good bacteria that help to always have a good and fast start, no matter what. And you don't need to add a lot of salt, just enough to have the saltiness you prefer. My mom's traditional way of having pickled veggies takes about a month, mine with a good bacteria start--3 to 4 days. After that, you can eat them. They are pickled to perfection and have a clear brine, which I safe for next batches. I usually put my veggies into the fridge in the brine and they get even better over the time. I can enjoy them up to a year. Usually they are gone by then😊. Thank you for your recipe. I like the idea of using spices. I will try them and a more variety of veggies.

I wanted make raw mango pickle how l make like this type let me know thanks madam

我们家乡也是用这种酸坛泡酸，通常用甜酒和泉水泡。

@Souped Up Recipes 广西

没听说过用甜酒做泡菜呢，你们家乡是哪里的呀

my educated theory is if they are still crunchy they are good. if they get mushy there may be a problem

Excellent videos

Girl I just watch your videos because of your lips 💋, n that red lipstick n glassess 👓 killing me, u r so beautiful...

stop creeping on women

First time am watching it n i love it. Any option to use apart from alcohol

Mandy you said it can be stored in a dark place for 5-6 months. So after that time are we to discard the pickles? It is a little confusing to me because you said the brine can be kept forever. We might not eat pickles daily this is why I am asking. Again, you are the best and thank you for sharing your knowledge You really have the gift of teaching. Awaiting your response.

@Souped Up Recipes thank you dear! Americans have pickle cucumbers that I love eating with chips. Sometimes these pickles are on the shelf for a while but still taste delicious. Enjoy your evening and thanks for your reply!

Actually, my grama does have pickle that are a few year old and we still eat it. I said 5-6 months is because the pickle might be soggy and less pleasent to eat when it is too old. But if you don't mind the texture, you can still eat it.

Can you make Chinese pickles with the Masontop silicon discs to release the gas?

i really like Chinese recipes. hug to hug please

Can't wait to try it all out! Thank you a lot for your video! I spent two years in China and now that I'm back I miss Chinese food so much! Thank you again and have a nice day :)

Smart and articulate lady, I can tell you are a well educated one👏👏👏

Once a pickle is ready to eat, how long can I keep it before I have to consume it fully? Does it have an expiration?

It does not have a clear expiration, at least I didn't study it. Just in general, I will keep it for up to 10 months.

It is most interesting theme for me - making different type of dumplings with different type of filling with different methods. I hope you will make videos about this theme. Thank you very much.

Hi. If you don't have convenient Chinese pickling jar with hydraulic shutter or separate hydraulic shutter, which can be used with all jars, you can do like a Russians - use rubber glove. Just put the glove on the jar. It is comfortable and funny. Thank you for lessons. It is very good because detailed.

This girl is extremely delightful and knowledgeable, excellent in every way

You are a beautiful person. Be careful in Ecuador. Get a green card and come to Arizona. Now more dried bean curd, like with double cooked pork!!!

Thank you . I love your recipe.

You are wonderful my sweet friend. Your videos are so well done. You explain things so clearly and step by step. The filming is also excellent. I was really afraid of pickling, but after this video I may just give it a try. Thank you for sharing.

Want to add some thoughts. I think that letting the brine sit overnight can also cause bacteria to grow in the brine. Besides that, usually it's recommended to cook water for 20 minutes in order to all kill bacteria. I definitely are going to try your recipe, but I think I'll let the vegetables dry and make the brine the next day, let it cook for 20 minutes and pour it over the vegetables when lukewarm with herbs and all. The herbs can do their job during fermenting and the chance of growing bacteria is less I think.

Love all your recipes. All your videos are very professional and easy to follow.

Good dear

17:35 the most Asian thing ever lol

Thanks for sharing very informative going to get some jars. I am going to add a water trap to the lid that they use for brewing beer , This will let the fermenting gas out and not pressurize the bottle . Really enjoyed your video. Will comment on success or Failure after I try it ; )

Dear friend. I have really liked your detail information about Chinese pickles. Preserving food is good art. I want you do one experiment. In India we preserve differently. We traditionally preserve in salt and lemmon juice ,but we have never tried as you people have tried with different vegetables. I am sending you to address. Write. Lemmon, ginger chilli Instant pickles. First Treasure of India. Second Vaishali kahale. You must keep in sun for 21days In Chinese pickles we can add ingredients any time. You can't add in our method directly in jar. First you put the ingredients in salt keep in sun .Let all water gets released inside jar because of contact of ingredients with salt and sun rays, After this process ........you can add the ingredients inside old lemon juice jar. Please try this method with different Chinese vegetables . You visit another site Lemon pickle. Papa mummy kitchen. Our pickles smell and test differently. Namh shivay.

This worked out perfectly.

Agni veyil overa irukenu ulla vanthu patha ne overa pesriye

Looks good

Wow,thanks for sharing your recipe with us,

Very thorough video. Thank you thank you 😃