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

  • Am Vor year

    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

Joaquin Reyna
Joaquin Reyna

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 🥬🥒🌶🥕

Vor 20 Stunden
Renee Ubry
Renee Ubry

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.

Vor 5 Tage
raosprid
raosprid

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.

Vor 6 Tage
Salima Khan
Salima Khan

Love your recipe. Thank you

Vor 6 Tage
Maya Pirati
Maya Pirati

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

Vor 8 Tage
Ice Blue
Ice Blue

How do you pickle the mango?

Vor 9 Tage
peterkleinlich
peterkleinlich

No garlic!? 😱

Vor 10 Tage
Sam Mendez
Sam Mendez

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

Vor 14 Tage
PinkMonkeyBird
PinkMonkeyBird

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.

Vor 14 Tage
prime 1064
prime 1064

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

Vor 22 Tage
Linzy Lu
Linzy Lu

She is so adorable 😍

Vor Monat
ranjita Jargha
ranjita Jargha

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

Vor Monat
Shox
Shox

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

Vor Monat
Dan Dang
Dan Dang

you talked tô much.

Vor Monat
Paulette Chung
Paulette Chung

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

Vor Monat
Mary Wong
Mary Wong

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

Vor Monat
Garden user
Garden user

Pickled ginger recipe please please 😀

Vor Monat
monkiecher
monkiecher

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

Vor Monat
andrea magistrado
andrea magistrado

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

Vor Monat
Elizabeth Lau
Elizabeth Lau

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

Vor 2 Monate
BlackTea
BlackTea

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

Vor 2 Monate
DavidKimFX
DavidKimFX

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!

Vor 2 Monate
Zen Au
Zen Au

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..

Vor 2 Monate
Tangirala Sarma
Tangirala Sarma

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.

Vor 2 Monate
Wulandari Gs
Wulandari Gs

Thanks.

Vor 2 Monate
Shannon Bliayang
Shannon Bliayang

I’ll pay for a large jar... 🤞

Vor 2 Monate
steven kennedy
steven kennedy

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

Vor 2 Monate
tushar massy
tushar massy

U spread corona virus bloody bastards

Vor 2 Monate
rao matka channel
rao matka channel

Can we use plastic jars for pickling vegetables

Vor 2 Monate
Sashi Lemla
Sashi Lemla

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

Vor 2 Monate
j otk
j otk

Thanks

Vor 2 Monate
Ashwin Narayan
Ashwin Narayan

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

Vor 2 Monate
Bob
Bob

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.

Vor 2 Monate
Jennifer Dean
Jennifer Dean

Brilliant as usua

Vor 3 Monate
Ines Restrepo
Ines Restrepo

I love your video thanks very helpful

Vor 3 Monate
LaDonna Johnson
LaDonna Johnson

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.

Vor 3 Monate
LaDonna Johnson
LaDonna Johnson

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

Vor 3 Monate
Souped Up Recipes
Souped Up Recipes

What kind of vegetables did you pickle?

Vor 3 Monate
Lam Jay
Lam Jay

You are cute in your explanation.😍😂

Vor 3 Monate
Francisco giron jr
Francisco giron jr

Excellent !

Vor 3 Monate
關皓文
關皓文

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

Vor 3 Monate
Møønlight .Jørdyn ʕ .︣ ᴥ .︣ ʔ
Møønlight .Jørdyn ʕ .︣ ᴥ .︣ ʔ

Can I use plastic jars?

Vor 3 Monate
dammitanothername
dammitanothername

:( 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.

Vor 3 Monate
A Naser Ahmad
A Naser Ahmad

Awesome instruction. Can we do it without Alcohol?

Vor 3 Monate
Quinn Wycked
Quinn Wycked

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

Vor 3 Monate
Muzik Aficionado
Muzik Aficionado

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❣

Vor 3 Monate
2guaipo
2guaipo

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?

Vor 3 Monate
Antonina Zuzanna
Antonina Zuzanna

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?

Vor 3 Monate
Antonina Zuzanna
Antonina Zuzanna

@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.

Vor 3 Monate
Antonina Zuzanna
Antonina Zuzanna

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

Vor 3 Monate
Souped Up Recipes
Souped Up Recipes

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

Vor 3 Monate
Souped Up Recipes
Souped Up Recipes

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).

Vor 3 Monate
Roksana Akther
Roksana Akther

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...

Vor 4 Monate
Roksana Akther
Roksana Akther

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

Vor 4 Monate
Souped Up Recipes
Souped Up Recipes

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

Vor 4 Monate
sirisha
sirisha

Where should we store in freez or cabinet top

Vor 4 Monate
sirisha
sirisha

Can I know how much of vinegar should be used

Vor 4 Monate
sirisha
sirisha

Hi I am from india

Vor 4 Monate
Vilma
Vilma

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.

Vor 4 Monate
Manikrao Shirodkar
Manikrao Shirodkar

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

Vor 4 Monate
LabaoNi M.
LabaoNi M.

我们家乡也是用这种酸坛泡酸,通常用甜酒和泉水泡。

Vor 4 Monate
LabaoNi M.
LabaoNi M.

@Souped Up Recipes 广西

Vor 4 Monate
Souped Up Recipes
Souped Up Recipes

没听说过用甜酒做泡菜呢,你们家乡是哪里的呀

Vor 4 Monate
rustic seeds
rustic seeds

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

Vor 4 Monate
Teja teja
Teja teja

Excellent videos

Vor 4 Monate
Lets do it
Lets do it

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

Vor 4 Monate
Nitaavi Larry
Nitaavi Larry

stop creeping on women

Vor 8 Tage
Bendangienla Longkumer
Bendangienla Longkumer

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

Vor 4 Monate
Sugary Deliciousness
Sugary Deliciousness

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.

Vor 4 Monate
Sugary Deliciousness
Sugary Deliciousness

@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!

Vor 4 Monate
Souped Up Recipes
Souped Up Recipes

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.

Vor 4 Monate
Virginia Hoffman
Virginia Hoffman

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

Vor 4 Monate
Lxyza vallente
Lxyza vallente

i really like Chinese recipes. hug to hug please

Vor 5 Monate
Kviten
Kviten

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 :)

Vor 5 Monate
Fran Cruz
Fran Cruz

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

Vor 5 Monate
flamedenise19
flamedenise19

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?

Vor 5 Monate
Souped Up Recipes
Souped Up Recipes

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.

Vor 5 Monate
Дмитрий Босет
Дмитрий Босет

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.

Vor 5 Monate
Дмитрий Босет
Дмитрий Босет

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.

Vor 5 Monate
Freddie
Freddie

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

Vor 5 Monate
ARIZJOE
ARIZJOE

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!!!

Vor 5 Monate
Lisa Shavers
Lisa Shavers

Thank you . I love your recipe.

Vor 5 Monate
Island Breeze
Island Breeze

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.

Vor 5 Monate
Jolanda
Jolanda

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.

Vor 5 Monate
Jolanda
Jolanda

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

Vor 5 Monate
Rubab Arain
Rubab Arain

Good dear

Vor 6 Monate
Suyono Liu
Suyono Liu

17:35 the most Asian thing ever lol

Vor 6 Monate
andylc100
andylc100

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 ; )

Vor 6 Monate
Sunita Dwarka
Sunita Dwarka

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.

Vor 6 Monate
Paul Zimmerman
Paul Zimmerman

This worked out perfectly.

Vor 6 Monate
no name
no name

Agni veyil overa irukenu ulla vanthu patha ne overa pesriye

Vor 6 Monate
William Tukei14
William Tukei14

Looks good

Vor 7 Monate
Clarita Valenzuela
Clarita Valenzuela

Wow,thanks for sharing your recipe with us,

Vor 7 Monate
Graphene
Graphene

Very thorough video. Thank you thank you 😃

Vor 7 Monate

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