Wow,thanks for sharing your recipe with us,

Very thorough video. Thank you thank you 😃

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

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.

U r talking too mch

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

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!

Very good

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.

You are a wonderful teacher. Thank you very much.

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This is another brilliantly explained video.

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

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

what i used was high alcohol content rice wine.

Thank You,Sire

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

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.

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

Wowwwwwwwwww

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

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 .

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

Nicely explained

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

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 😊

You can skip the alcohol.

what is the purpose of the alcohol ?

I love your hair 🙂👍

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

The best explanation for this recipe ! Thanks so much.

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

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

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

Thumbs up 👍 great information ℹ️ u r great lady

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

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

@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.

what is alternate of alcohol?

Why do you put alcohol?

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

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

Nice recipes but which liquor an we put name it

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

F**k off!

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

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

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

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