Hmong Zaub Qaub (Pickled Greens)
ฝัง
- เผยแพร่เมื่อ 2 เม.ย. 2018
- Hi everyone! My mom showed me how to make Zaub Qaub or also known as Hmong Style Pickled Vegetables. So enjoy!
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chawjcreations.com/2018/04/03/...
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INGREDIENTS
4 lbs Hmong Greens (or Mustard Greens)
2 Tbsp salt
2 quarts water
1/2 cup short grain rice
1 Tbsp long grain sticky rice
MUSIC:
Artist: Nicolai Heidlas
Title: Chill Tune
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My name is Cindy Her and I have been cooking and baking for quite a long time now! Hmong food culture and tradition is dear to my heart and I wanted to keep our roots intact somewhere. So this is why I started this channel to keep me and you connected to the Hmong culture. I hope you all learn a little bit about the Hmong food culture and try out these recipes! As always, happy cooking :)
-Cindy Her [C.HerCreations] - แนวปฏิบัติและการใช้ชีวิต
This is so nice. I miss my mom’s pickle greens. I should have payed attention when my mom made it. Now that she’s gone, I don’t have freshly made pickle greens anymore. Thank you so much for this.
Awesome! My grandmother use to be my go-to for hmong pickled greens but she's gone now and I CRAVE! thank u for sharing ur recipe!
Love you are a Hmong food life savor. Growing up from a state that doesn’t have much hmong people. I learn from you.
This is one of the best hmong green mustards pickle. It save my life especially in the Summer time.
Ooh thanks you very much, I was searching how to make it, and I didn't knew how we call it in hmong! All my childhood, thanks you so much! 🙏🤗❤
I love you channel. Keep posting more recipes. ❤️
I really appreciate your sharing this knowledge. This is how my grandma used to make fermented mustard greens (in the Philippines) and she would serve it with a bowl of rice and fried fish on the side! Wow, the memories! Now I'm in the States and it's a lost art among my people. My grandma used to open up the jars after a couple of days and check on the sourness--if sour enough, it's done and in the fridge it goes. The only difference with your method is that she did not put any cooked rice with the greens, just the rice water. And another thing: first thing grandma would do is to dry the mustard greens for a day under the sun and skip the salting part (like you did in your method). I don't know why the greens are dried--it's like they are dehydrated--before being fermented.
Thanks for sharing :)
I like zaub qaub too, it’s so refreshing
Thank you for the recipe! Love your channel!
When I first tried Korean kimchi, it tasted just like our Hmong picked veggie green, just a little spicy. Thanks for sharing. Now I can make some at home.
My mouth is watering... didn’t get to make much this summer.. can’t wait till summer
😁😁 you're so cute. I love that fried chicken comment you made because I was thinking of fried chicken at that time too. 😂😂😂 thank you!
Well explain. I have some American mustard greens, will make some today 👍🙏
My mom never made pickled greens with rice before, but I should try that soon. Thanks for sharing.
Yea. I agree. This is the first time ive seen rice being used. Wow. I wonder.
C hawj you're very talented. delicious 😋 looking food.
Very nice ill need to learn to make some thanks for sharing
Wooooo!!! Finally I know how
Thank you for this video! I have been using it in my Hmong classes. Keep doing some short videos on Hmong traditional dishes.
Love it 😁
Thanks. You are creative young lady.
Love it so easy
Yummy.....😋👍🏼
i love you! i know if i need to learn how to cook anything hmong or asian i come to your site! thank you thank you
4:33 your spontaneous commentaries are funny and cute😂
Hey that's how we make fermented mustard greens in Myanmar as well except we use the rice water. Always wondered why it was added - it must be for the starch right?
Andiamo I believe it acts as the yeast to start the fermentation process.
very cool recipe! will be trying. Cheers to a happy gut biome
Yummy!🤤🤤🤤🤤🤤
Yummy!🙂
My aunt pickled for me in this method..it's sour and tasty.
Nice. Have you heard of nightshade leaves? Many cultures use some kind of nightshade, very common is black or American, or others in Africa. The Hmong name I think might be zaub iab or zaub ab? I think it’s common among Hmong and among the favorite of many cultures. Not many mention them but it would be great.
You can ferment it without rice. Just add salt. The finished product will be less sour.
Then what do we do with the balance leftover fermented liquid?
hi could you please tell me the name of these cabbage ? i want these seed cabbage grow at my home but i do not know the name of cabbage.
I laughed when you said ohh fried chicken lol. I was thinking to myself man this would be soooo good with fried chicken hmmmmm.
So in this method, there's no need to wash or rise the greens at all?
Can you drink that liquid? It doesn't seem as clear as how my grandma made it but I've been craving some!
yes you can :)
That's how I eat my pickled green mustard too just that I add ginger and green onion on mines.
can i apply it for cabbage?
Hello. I live in an area that doesn’t have much Hmong food so I was wanting to do this pickled mustard green myself but after watching a few YT tutorials, I have found many different ways of pickling the greens. Your step seems much easier and simpler (I’m all about simple steps, since I am a very novice cooker) but I was wondering can you explain why you also mixed in some of the cooked rice into the greens?
This recipe brings back memories of watching my mother make it but since it has been over 20 years, I can only vaguely recall the process and my mother is no longer with us now. I hope you can see this comment even though it has been awhile since you uploaded this on YT here. Thank for any help you can give on understanding how to make this recipe.
The rice helps ferment it and makes it more sour.
@@CHerCreations thank you for clarifying. I do like it more sour tasting. Others I watched didn’t use rice water so it was confusing.
@@maovang4629 yes my grandma makes it without rice water and it’s less sour. Just a light sourness. But not fermented.
Love your videos
I make my different tho
Ua Tsaug!
How do you store this long term?
Could we use any kind of rice btw?
I like to use both regular short grain rice as well as sticky long grain rice. But you can just use regular short or long grain rice is fine. It doesn't have to be sticky rice. I wouldn't recommend brown grain rice.
Do we need the sticky rice?
I understand the use of any CHO, u can sub cane sugar for rice water too to speed up fermentation. My problem is temperature. What if my highest temp (24/7) is only 50F degrees? I could use molasses to try to speed fermentation time but temp is key. Help people. Like fox mulder said, “I want to believe” that I can make pickled mustard greens in sub zero degrees. Last fermentation run: 1 month 50f or < degrees n sweet rice water. Starks, “winter is coming”. Me, F... the white walkers, need my greens ASAP.
I like ginger slices in mine with whole chili peppers.
Don’t have ginger but I’m putting pepper in mine 😊love spice
Do you sticky rice or regular rice? Do you wash out the rice after putting them with the vegetables?
I use both regular short grain(1/2 cup) and sticky long grain rice (1 tbsp). Do not wash after you cook it. Cool it before putting it into the vegetables.
Wow... its pretty different from my in laws... but everyone has there differences of making their food.
Do u wash the greens 🤔
Yes
Rice recipe please? Is it blood rice?
Interesting. My mom they pickled theirs different. It's sad cause I only know part of it and cannot remember the rest of the methods.
siv pab nias o
I don't see where the one tbs of long sticky rice comes in...
I had no idea you used rice as an ingredient .
I only use raw rice liquid instead.
Zoo heev li nawb li cas los peb yog hmoob nawb es peb sib pab nias tes txhawb nqa peb cov TH-cam nov ua ke mus nawb ua tsaug ntau ntau os
Wrong rice 😁