You said you like rice vinegar, not rice wine vinegar, not sushi seasoning vinegar. I’ve always thought that rice vinegar and rice wine vinegar were the same?
I absolutely love doing Vietnamese shredded radish and carrot pickles with a few Thai chilies and whole garlic clove thrown into the jar. It's a super topping for everything savory that needs a bit of brightening!
Yes, I concur about "best and easiest things you can put on any dish that just immediately makes it better", and they're also one of the best and easiest thing you can put in your mouth 😅😊❤
I bought a cut proof glove just for my mandolin because I've pickled one too many fingernail shards and skin shavings, but i also hate the included hand guard. Works great
Vegetarian pro tip: for fish sauce you can substitute "seasoning sauce," available at most Asian markets and many regular supermarkets, for funky salty goodness
The way you made those pickled cucumbers is basically how cucumber salad is made in germany 😅 great side to summer bbq, just instead of chilli flakes we might add dill
Well, you just joined Chef John (foodwishes), J. Kenji Lopez-Alt, Chef Majk, and Joshua Weissman as one of my favorite YT chefs. Awesome video, thank you for explaining your thought process so well as you're going through everything, very thorough and helps add to my own culinary edification. Cheers!
Don't play games with mandolin slicers. Either use the guard or don't push your luck. Hanging out in the ER isn't a lot of fun and you get a weird scar on your finger.
At the cafe i work at we also serve pickled mustard seeds (we call them mustard caviar) with pulled pork. But i love to put some on a slice of toasted sourdough with guacamole. You definitely have to try it as well :)
Man, turns out I was way over-brining my cucumbers (acar timun-style). Also some whole green and red bird eye chillis can do amazing things for a pickle.
Great video, people should also do this to keep veggies longer instead of wasting food. It’s not the same as shelf stable canning but quick pickles will keep much longer in the fridge if you don’t eat produce fast enough. Repent and be chaste, God loves you.
Bish, they be da red onions LOL. I'm that hero that always goes for that extra slice until the pain starts. Then I'm more careful until the wounds have healed then I go for it again because I cannot learn a damn thing with that mandolin....
@@crazybob75 Yep, you just know he's going to do it Iol. He probably stores away the part you're meant to use to prevent the mandolin curse like I do. I don't even know where it is lol.
This was so helpful! Ty! But I do have one question.... with my understanding of monk fruit sweetener, it's SO sweet, like if I put that amount of monk fruit sweetener from my pantry in anything, it would be spit-back-out sweet. So like is the type you are using a different type that the sweetness isn't as concentrated??
In this video, I was using a monk fruit and erythritol blend, but since this video it’s been shown that erythritol is not good for you so I’ve switched to a monk fruit and allulose blend.
Do you have a recipe for the pickled cabbage and carrots you sometimes get a Chinese restaurants with pickled jellyfish and other assorted cold dishes?
I was going to say if you jar the onions first and fill them with the vinegar to measure how much you need that saves the guess work at the start, but then you kind of did that right after for the seeds 😅
There was a study published earlier this year linking Erythritol to an increased chance of cardiovascular event. Of course nothing is conclusive but worth considering.
Did you try red wine vinegar? thats way more potent that any other vinegar im almost 100% sure that with red wine vinegar you would need less quantity of it for the same result
You said you like rice vinegar, not rice wine vinegar, not sushi seasoning vinegar. I’ve always thought that rice vinegar and rice wine vinegar were the same?
You’re right! I misspoke.
In addition to the pickles, that shirt and pearl necklace combo are appreciated.
I absolutely love doing Vietnamese shredded radish and carrot pickles with a few Thai chilies and whole garlic clove thrown into the jar. It's a super topping for everything savory that needs a bit of brightening!
Pickled radishes and carrots are a cheat code for texture on practically anything. So good!!!
Oh my, with the mandoline... I learned my lesson. Kevlar glove or bust! Love the content, btw. Pickled red onions are life.
Yes, I concur about "best and easiest things you can put on any dish that just immediately makes it better", and they're also one of the best and easiest thing you can put in your mouth 😅😊❤
I bought a cut proof glove just for my mandolin because I've pickled one too many fingernail shards and skin shavings, but i also hate the included hand guard. Works great
I did this as well, honestly the guarantee of nothing bad happening makes me pull it out more, and also let my friends have a go 😅
❤Don’t be a hero. Man I love this human!! Pre-ordered your book Jon, cannot wait!! First time I have ever done that but solidly in the Kung Food camp😊
Vegetarian pro tip: for fish sauce you can substitute "seasoning sauce," available at most Asian markets and many regular supermarkets, for funky salty goodness
You can use Yondu as well
Or stick a fermented bamboo shoot in there.
I make pickles of some kind every chance I have. I really gotta give pickled mustard seed a go
The way you made those pickled cucumbers is basically how cucumber salad is made in germany 😅 great side to summer bbq, just instead of chilli flakes we might add dill
pickles are life.
Been looking for a video like this for a while now. Thank you so much sir. And the outfit slaps.
This is very useful, thank you for making this video❤
Well, you just joined Chef John (foodwishes), J. Kenji Lopez-Alt, Chef Majk, and Joshua Weissman as one of my favorite YT chefs. Awesome video, thank you for explaining your thought process so well as you're going through everything, very thorough and helps add to my own culinary edification. Cheers!
Great outfit and accessories. Can't wait to make pickles
I enjoyed this video. Been wanting to get into pickling, this demystified it for me
Glad I could help
Great video. Thank you.
Don't play games with mandolin slicers. Either use the guard or don't push your luck. Hanging out in the ER isn't a lot of fun and you get a weird scar on your finger.
Literally about to make Vietnamese pickles when this video popped up~
At the cafe i work at we also serve pickled mustard seeds (we call them mustard caviar) with pulled pork. But i love to put some on a slice of toasted sourdough with guacamole. You definitely have to try it as well :)
Man, turns out I was way over-brining my cucumbers (acar timun-style). Also some whole green and red bird eye chillis can do amazing things for a pickle.
"don't be a hero" *proceeds to be a hero*
omg the world needs to know!!
Wow
Great video, people should also do this to keep veggies longer instead of wasting food. It’s not the same as shelf stable canning but quick pickles will keep much longer in the fridge if you don’t eat produce fast enough.
Repent and be chaste, God loves you.
He's so handsome I just can't. And I love love pickled veggies.
the reaction to the doorbell cracked me up.
Bish, they be da red onions LOL. I'm that hero that always goes for that extra slice until the pain starts. Then I'm more careful until the wounds have healed then I go for it again because I cannot learn a damn thing with that mandolin....
"Don't be a hero," proceeds with heroics
@@crazybob75 Yep, you just know he's going to do it Iol. He probably stores away the part you're meant to use to prevent the mandolin curse like I do. I don't even know where it is lol.
This was so helpful! Ty! But I do have one question.... with my understanding of monk fruit sweetener, it's SO sweet, like if I put that amount of monk fruit sweetener from my pantry in anything, it would be spit-back-out sweet. So like is the type you are using a different type that the sweetness isn't as concentrated??
In this video, I was using a monk fruit and erythritol blend, but since this video it’s been shown that erythritol is not good for you so I’ve switched to a monk fruit and allulose blend.
About how long would you say each of the pickles will keep in the fridge/pantry?
So you do all vinegar no water?
What sugar substitute did you use for the cucumber?
Do you have a recipe for the pickled cabbage and carrots you sometimes get a Chinese restaurants with pickled jellyfish and other assorted cold dishes?
Also I appreciate your toxic trait because i am the same 😂
I was going to say if you jar the onions first and fill them with the vinegar to measure how much you need that saves the guess work at the start, but then you kind of did that right after for the seeds 😅
Have you been working out? Your arms look extra muscular in this video. Keep up your game 💪🏻 wonderful video!
Thank you! I have a little 😊
I am quite sure caviar is the caviar of condiments, but I understand what you mean.
Is someone in your house diabetic or pre diabetic or are you just keeping sugar low. I've noticed you've switched away from sugar a lot
Huh no water? I always see people say equal parts vinegar and water 😮
I prefer stronger flavored pickles since I eat them on richer foods and prefer spices and no water when I use the liquid as a base for salad dressing.
Ah work we use pure vinegar and spices. No water, no sweetener.
2:16 I almost lost my thumb tip with this monster.
There was a study published earlier this year linking Erythritol to an increased chance of cardiovascular event. Of course nothing is conclusive but worth considering.
Interesting. Like a heart attack?
@@jonkungYeah or stroke.
totoro being served up
Advice from someone who cut off part of their thumb with a mandolin, dont be a hero. Use the guard or just leave the last little piece.
i cut off a knuckle on a mandalin, not fun. I leave the last little bit now
please free the Totoro, they need air
They’re on the piano now
I still have the biggest crush on you of all time
Did you try red wine vinegar? thats way more potent that any other vinegar im almost 100% sure that with red wine vinegar you would need less quantity of it for the same result
He says in the video that he didn’t have any red wine vinegar on hand.