Making Pickled Veggies - Cabbage and Spring Onions - with Yailuan
ฝัง
- เผยแพร่เมื่อ 10 ธ.ค. 2017
- Link to english comments:
ginpaithairang.com/en/c/NGRqV...
#yainangdenmark
ginpaithairang.com
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Hi guys!
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Today we're watching my sister, Yailuan, make
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pickled veggies.
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- What kind of veggies do we have?
- There's mustard greens.
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Mustard greens, right?
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- Yes, baby mustard greens.
- About 1 kg.
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And one cabbage head which weighs about 1 kilo.
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One bunch of spring onions.
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- That's about 1 kg.
- Now we've got 3 kilos in total.
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- And then we take the green onions to...
- Wash them and now cut them.
0:00:33
If you prefer long onions, cut in half. If you prefer short onions, cut into 3 parts.
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I'm cutting them into 3 parts because that's easier for me to chew.
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If you want them easier to chew, cut them in 3 parts.
0:00:46
Right.
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When that's done, let's see how we squeeze the veggies.
0:00:51
You don't cut these up, right?
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They're already good to eat like that. We cut just the spring onions
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and cabbage. We cut that into pieces.
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- Into smaller pieces, right?
- Yes, this size.
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Now pound the onions.
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[unintelligible]
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- Just pound so they're slightly bruised.
- This is okay to use.
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How many days does it take?
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You can eat it by tomorrow.
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- By tomorrow, right?
- Yes. It doesn't take long.
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Onions and cabbages get pickled fast.
0:01:33
You don't use ground sticky rice grains in this one, right?
0:01:36
No, we'll just use the water where we soaked rice overnight.
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Just the rice water.
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If you don't want to upset your stomach, you can boil that.
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If you don't want to get sick, boil the rice water.
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Pour salt over.
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You use about...
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[CC: 3 tbsps. of salt per 3 kilos of veggies.]
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- One cup, right?
- Yes, one small cup.
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She's going to use her hand. See how much she uses.
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- 2 handfuls, right?
- About 3.
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What kind of salt is it? You can use any salt, right?
0:02:08
Sea salt with iodine.
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Iodized salt. Let me see.
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This is iodized salt, right?
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It's like fleur de sel.
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You used a couple of handfuls of salt, right?
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This is about a couple of tbsps.
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3 tablespoons.
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Keep squeezing. Look at the cook's face.
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She looks pretty today. She did her brows.
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They're no longer green.
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No longer green.
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Let's take a look around.
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She's squeezing in the front porch.
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Why didn't we bring the chairs?
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Where? You want the chairs?
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Yeah, so that we sit comfortably.
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When you squeeze the veggies, how do you squeeze the hardest?
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With the palm of my hands.
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You use the palm of your hands to press down, right?
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How do you know that you're done squeezing?
0:03:28
I do when I see that it doesn't collapse as much.
0:03:32
When it stops collapsing.
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Or else it won't taste good.
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It would get too mushy.
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Check that it's not too mushy or it won't taste good.
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It doesn't take long to make, right?
0:04:02
Just a short while.
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Now we're going to pickle and squeeze the cabbage, right?
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This is the small basin.
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If we take this out in the sun, it won't get crunchy.
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Don't sun dry it.
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Just make it fresh, right?
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Use your hands to warm it.
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This is all one cabbage?
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One head of cabbage.
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You use 2 pinches of salt because there's not much cabbage, right?
0:04:52
If it's too much, we'll rinse it off. The salt softens it.
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So that it wilts.
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- The salt dehydrates the veggies, right?
- When you season it, you can measure.
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1 tbsp.
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or 2 tbsps.
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This is to eat at home, not for sale, so I don't measure.
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You can taste while you make it because it's not for sale.
0:05:18
It's important to know how much salt you'll use after rinsing, right?
0:05:23
This process is not that important.
0:05:36
After 2 minutes of squeezing, it starts to wilt.
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2 minutes are good enough.
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Now we're adding the spring onions in here to rinse.
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One more mix,
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so that they mix well
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and then we'll rinse.
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This is all, right? We've used 6 tbsps. of salt
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for 3 kilos of veggies.
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Now that it wilted, we'll rinse it off, pour in the rice water and season it.
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Now rinse it with clean water.
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Pour water in.
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That's enough for now.
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Pour it all in.
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And then put it in here.
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Put the onions in here. Squeeze the water out.
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Yes.
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- Is it enough water?
- Yes, enough.
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Rinse only once.
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Because this keeps the veggies crunchy.
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Don't use too much water.
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We've transferred it to the old basin
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- And then we'll squeeze....
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