In Chinese culture, there’s a type of wine called 女兒紅 (daughter red) or 女兒酒 (daughter wine) that’s made when a daughter is born and is opened and enjoyed when the daughter gets married. It‘s name was given due to the red wedding dress in traditional chinese weddings. I think this would be a more tasteful option instead of wedding pickles.
In india this type of pickles are further classified as per ingredients in them :- Kanji : When you make pickles from Root vegetables. Asuta : When you make pickles from sugar containing vegetables or fruits. Arnaala : When you ferment them with rice so you get pickles in rice vinegar. Shindaki : When you ferment them with beans or legumes. Shukta : When you ferment them in wine. Chukra : When you mix all together and dump random vegitables in it for fermentation.
Wow thank you. I've been trying for so long to find exactly this information. I want to learn to make the last 1 with random vegetables in it, like mushrooms, peppers and sweet potatoes. Thank you for this.
I would love to learn the exact indian method. Use vinegar or some other liquid? I thought vinegar kills microbes so I never tried it. And how long to let it ferment? And if you can re use the same liquid once you eat all the vegetables, and put new vegetables in same old liquid? Or do you have to throw the liquid out?
Me, my sister and her husband just made our brine from your cookbook! Thank you for being a part of a “pickling legacy” that We hope to tell their kids, “my pickle brine older than you!”
I started my pickles yesterday. . . it is bubbling really well already. I used a little of the brine from by pickled radishes. The celery makes it so fragrant. Thank you for sharing this.
My first jar (inspired by your video) passed away after a really hot summer and the water evaporating over a trip away. It gave some delicious pickles though. Made some green bean and ground pork stir fry that blew my socks off, though my favorite were the radish. Just started another jar using your recipe again. This time I will be sure to make arrangements for a “sitter” if I have to leave town again. 😅
Hi Vivian! I love my Cooking Bomb pickles! I started the jar in January and now in March the flavor is really getting delicious. Every week I can add new bits and every day I can't help to eat some for a snack. We found the flavor is closer to Kimchi then American vinegar pickles, and is really good in stir fry and Ramen, or an appetizer. The Asian radish, carrot, and Cauliflower stems are our favorites! And it's true it pickles so fast now! It's the greatest addition to my kitchen and always a good conversation starter. 💐👏 谢谢 Xièxiè
@@jasmyneyarrow6485 Ours isn’t spicy hot… but it has a very strong lactic acid / kimchi-like flavor (sort of sour or puckering for lack of a description). The fermentation seems to make hot peppers more mild.
I was gifted a pickle jar for Mother’s Day and am starting it today. Not sure I’ll succeed based on recent attempts at a ginger bug but I have made many fermented dill pickles in a crock and this is the logical next step!
I just discovered your channel due to an International Women's Day advertisement. I'm probably as old as your grandma. I have been pickling for a long time but throw out my brine when it gets cloudy and colored. Thank you for teaching me new ways.
I got your cookbook for Christmas! I had to get the pickle jar. I loved the redder coloring that the Radishes did that I had to try beets! It's so vibrant and the Radishes taste amazing. I know my brine is just a few months old but I am absolutely loving this technique! Also I would add to us newbs, do not cut the peppers up. Turns into mush. My question is can you do eggs or sausage?
I think it will be better if you take some of the brine water out to pickle your egg/sausage in other container so if it fail, it won't harm the whole brine
I found this by accident and didn't know I needed to know how to pickle like this but I'm glad I found this I'm going try this I love trying thin for different cultures especially something I didn't know about before
Hi, I have finally tried out making my own pickle brine (like yours) after years of watching. Thanks for your example and your friendly attitude. I look forward to taking care of this brine I've started for many years of my life.
I make all sorts of ferments, but I had to try your recipe! So I went and bought a big ol jar just like yours, and we've been adding veggies from the garden as they ripen. Tried the first radish today, and OH MY GOSH! It's the best flavor I've ever gotten out of a home pickle before❤❤❤❤ Thank you! You've enriched our kitchen and table.
Your 16 year pickle brine is so amazing! I did not even know that was possible. I just got your cook book in the mail today. I love it! I live in Minnesota too. I live in Mankato. I love learning how to cook healthy asain food. What are some of your favorite asain markets in your area? I am taking some friends to go to asain markets tomorrow. We are going to Hanna, Asia Mart, and Groceries of the Orient. Your videos are great!
Thank you so much for sharing. I love your fermentation jars, especially your gorgeous clay jar. The clear jar looks beautiful with the pickled treasure inside.
I genuinely appreciate all your cooking videos and i really love your cooking style and I'm gonna try some of those on this Sunday. U r my favourite chef!
Mine is two weeks old, and I'm starting to cook with it. So far I've used my pickles in spaghetti and baked potato soup. I add the diced pickles in with my onions as they sauteed, and the improvement in flavor is amazing! They make everything taste brighter and fresher. The pickles I added to both of those recipes were: Garlic Carrot Celery Serrano Peppers Radish The celery is the one that's surprised me the most! I'm so excited to try it in a brothy soup. I love to cook with celery, and rarely can keep it fresh in the fridge, so it's going to be a pickle jar favorite from now on.
I first saw you on the shorts buying Asian food at Costco I loved it so I subscribed and started following you. I'm definitely doing the pickle Jar and I was delighted when I went to buy your cookbook and you had the Kindle version because I'm older and am sight impaired. I can't use the books anymore. So thank you so much love your videos. Hello hello
I am so so..glad I found this vid. I love pickles, the sour spicy crunchy veggies the best snack. I just had to try this out and I was afraid it will just go bad but surprisingly I have kept my brine two months and the taste is awesome reminds me of kimchi another favorite of mine absolutely love it. I put some asparagus and omg…. The taste is awesome! It’s is my new favorite lol. Hope I can keep this brine for many years. Thank you very much for making this vid.
Never have I wanted to live in Minnesota till now! I am starting my ferment jar here in the next day or so...crossing my fingers I can keep it for years!
Just want to let you know that your 16-year-old pickle brine makes me wanna revisit the fermented food after many attempts. This time it seems successful, thank you.
My first jar is about 2 years old now, bought it from T E M you. Found a second one at a flea market yesterday, white with blue painting for cheap. Going to start it tomorrow after I had a chance to go to the veggies market. Love you videos.
Wow! Just when I've finally earned the right to settle back smugly in my armchair, knowing that after much trial and error I've mastered my perfect homemade kimchi along comes CookingBomb to, well, explode in my kitchen and remind me that the culinary culture battle has just begun! Thank you for keeping me curious, excited and motivated to keep trying new things. There is so much to try, so much to learn from all the different cultures out there. It all starts with a good teacher then the gateway opens. :)
Just the right time for this video! I'm trying to make my own酸菜 recently, this is the perfect video to watch. I pickle in glass jar now but I'll try to find some pickle jar later.
Love watching you cook. Thanks for sharing your pickle brine recipe. Your clay pot acted more like a dark fruit cellar and kept the light out. I bet your flavors were more intense
imagine right. your family makes a pickle jar the day you are born. they feed you from it, all the goodies, then they give it to you when you are self sufficient and you can say " this pickling fluid and i have the same birthday"
Well if I ever end up in your neck of the woods, I am coming to visit for that brine, or if you ever end up in Vancouver. Bring some with you! I also love your cookbook!
So I’m planning a late night Walmart trip before my area is hit with a blizzard. On top of my long list of stuff I’m getting I decided I wanna make a pickle brine jar with my mother for Christmas. A list of what i need to make one would absolutely make my weekend awesome! I hope someone sees my cries for help in the next 3 hours 🥹
Your food are so amazing and yummy, I want to try them but I can't and I don't have any ingredients. I am sad. I love your videos and your food. I love your hardworking also.
What do you do when your pickle brine starts to get low? Do you add more water, salt and water? Do you ever need to add more spices and sugar also over time? I’m excited to try this! Anything pickled is my favorite
I don't know what traditionally you would do, but I would say at least my thought would be to add some salt and cabbage. Cabbage puts off a lot of water when you mix it with salt. Traditionally sauerkraut is just salt and cabbage and all the liquid it sits in is from the cabbage.
I’ve seen someone in a different video just add more brine bc she boiled a brine and let it cool down, but for this technique I guess you could just add some more water, salt and spices.
I got your cookbook as a christmas gift to myself last year! I started my jar a few months ago, and it was lovely. I just had to restart a new batch because I put some of those small sweet peppers similar to the ones in this video in the jar, and they made the whole jar reek of bell peppers. The brine tasted like bell pepper instead of pickle brine, and it affected all the other vegetables too, not in a good way. Have you or anyone else ever had this experience?
Please please share with how do you cook and use your pickled vegetables after you pickle them all I love eating them straight out of the jar but I can't eat that many pickled vegetables each week so how do you cook and use them otherwise??
It looks great 😎 i wonder what happens if i use a regular 4 lt plastic lid glass jar for it, would it work too? And as far as what I am told that we need to keep it in fridge. Would it be alrigt to keep it at kitchen counter?
Had no clue you lived in MN! I have been watching you for months and we are in the same state. Will be getting your cook book. I have a new Asian grocery store pop up right outside my neighborhood and am excited to try your recipes
First im going to have to find a jar like that thats big enough to do this in it looks very good and ive never had pickles that had alcohol in the brine i want to try this
I works perfect, thanks. I also got your cook book meanwhile. I have now ordered a larger fermenting jar for convenience. Would you advise me to keep the old one parallel or combine its content with the new one I will start, please?
They have them at just about any Asian Market. You can also order plastic ones with a water lock in the cap rather than a lid if you don’t want to wait.
Hi, thanks for this video! This got me curious about something. If I have a pickle jar with fermented vegetables, and over the course of time I remove some of the fermented vegetables for consumption, can I add continuosly RE-FILL the fermentation jar (as I consume vegetablew) with new fresh vegetables? Or do I need to start a whole new batch with the new fresh vegetables? I got curious about this because today we threw out some pieces of green and yellow sweet peppers. They were in farily good shape, but we're not going to use them fresh. Also, since they were just a couple of pieces, it just wasn't enough to do a fermentation batch. So I was wondering about this... could they have been added to an ongoing fermentation/brine jar? Thanks again....
The red, long radish sound like the French breakfast variety. I grow them in my garden! 😊 Anyone reading this who has eaten Szechuan pickles; can you describe the taste for me? I've just started trying more and more fermented foods, and I'm super curious.
Hi thank you so much! do you add any more water, vodka or base spices, sugar, ginger etc after you've eaten all the veggies from the brine?? Or do you just keep putting in more veggies once you have a really good brine? THANKS
Hello, pretty lady! I just got one of those jars! You inspired me to pickle vegetables! I don't have rock sugar, Sichuan peppercorns though. I feel so sad! Are there any other alternatives??
It makes me happy that every time she says probably older than you, I am actually a year older. I will always be ahead of this pickle brine.
Not if it outlives you lol
@@Emily-cl2jl technically it WILL outlive her lol
@@Warcheiftan unless it doesn't
I am as old as her pickle brine freaked me out a little bit lol.
@@Emily-cl2jl not unless she eats it before she dies, then I will have out lived it
I’m going to make for a wedding present. How fun to have it as a reminder of an anniversary of the year you were married! Thanks so much!
Please don't..
That's so sweet!
@@jacbng2240 hahahahha
@@jacbng2240 😅 It is a nice idea but I don't know if they would appreciate
In Chinese culture, there’s a type of wine called 女兒紅 (daughter red) or 女兒酒 (daughter wine) that’s made when a daughter is born and is opened and enjoyed when the daughter gets married. It‘s name was given due to the red wedding dress in traditional chinese weddings. I think this would be a more tasteful option instead of wedding pickles.
In india this type of pickles are further classified as per ingredients in them :-
Kanji : When you make pickles from Root vegetables.
Asuta : When you make pickles from sugar containing vegetables or fruits.
Arnaala : When you ferment them with rice so you get pickles in rice vinegar.
Shindaki : When you ferment them with beans or legumes.
Shukta : When you ferment them in wine.
Chukra : When you mix all together and dump random vegitables in it for fermentation.
Thank you.
Wow thank you. I've been trying for so long to find exactly this information. I want to learn to make the last 1 with random vegetables in it, like mushrooms, peppers and sweet potatoes.
Thank you for this.
I would love to learn the exact indian method.
Use vinegar or some other liquid? I thought vinegar kills microbes so I never tried it.
And how long to let it ferment?
And if you can re use the same liquid once you eat all the vegetables, and put new vegetables in same old liquid? Or do you have to throw the liquid out?
Me, my sister and her husband just made our brine from your cookbook! Thank you for being a part of a “pickling legacy” that
We hope to tell their kids, “my pickle brine older than you!”
I started my pickles yesterday. . . it is bubbling really well already. I used a little of the brine from by pickled radishes. The celery makes it so fragrant.
Thank you for sharing this.
My first jar (inspired by your video) passed away after a really hot summer and the water evaporating over a trip away. It gave some delicious pickles though. Made some green bean and ground pork stir fry that blew my socks off, though my favorite were the radish. Just started another jar using your recipe again. This time I will be sure to make arrangements for a “sitter” if I have to leave town again. 😅
Hi Vivian! I love my Cooking Bomb pickles! I started the jar in January and now in March the flavor is really getting delicious. Every week I can add new bits and every day I can't help to eat some for a snack. We found the flavor is closer to Kimchi then American vinegar pickles, and is really good in stir fry and Ramen, or an appetizer. The Asian radish, carrot, and Cauliflower stems are our favorites! And it's true it pickles so fast now! It's the greatest addition to my kitchen and always a good conversation starter. 💐👏 谢谢 Xièxiè
Try beets! It makes the liquid amazingly vibrant! The Radishes are my favorites too.
@@vivadevega Oh! That sounds good! Thank you! I also go to the Asian market for Chinese longbeans. They are tasty! 👏😁
I’m going to be making mine soon 💕
is it spicey?
@@jasmyneyarrow6485 Ours isn’t spicy hot… but it has a very strong lactic acid / kimchi-like flavor (sort of sour or puckering for lack of a description). The fermentation seems to make hot peppers more mild.
I was gifted a pickle jar for Mother’s Day and am starting it today. Not sure I’ll succeed based on recent attempts at a ginger bug but I have made many fermented dill pickles in a crock and this is the logical next step!
I just discovered your channel due to an International Women's Day advertisement. I'm probably as old as your grandma. I have been pickling for a long time but throw out my brine when it gets cloudy and colored. Thank you for teaching me new ways.
I got your cookbook for Christmas! I had to get the pickle jar. I loved the redder coloring that the Radishes did that I had to try beets! It's so vibrant and the Radishes taste amazing. I know my brine is just a few months old but I am absolutely loving this technique! Also I would add to us newbs, do not cut the peppers up. Turns into mush.
My question is can you do eggs or sausage?
Thank you so much!!!!
I think you could do eggs if in a separate jar but I wouldn’t mix with the veggies
I think it will be better if you take some of the brine water out to pickle your egg/sausage in other container so if it fail, it won't harm the whole brine
She said no oil should get into the mixture, so I would guess not.
No oil otherwise your brine will go bad.
“Hello, hello” is said every morning now when I talk to a friend. We love your videos! I’m going to start a brine!
I've never seen a pickle jar like that but its such a great idea using water to seal it. I'm totally buying one, great video!
I really want to start a pickle brine jar now. This is one of my favorite videos.
I found this by accident and didn't know I needed to know how to pickle like this but I'm glad I found this I'm going try this I love trying thin for different cultures especially something I didn't know about before
Hi, I have finally tried out making my own pickle brine (like yours) after years of watching. Thanks for your example and your friendly attitude. I look forward to taking care of this brine I've started for many years of my life.
I make all sorts of ferments, but I had to try your recipe! So I went and bought a big ol jar just like yours, and we've been adding veggies from the garden as they ripen. Tried the first radish today, and OH MY GOSH! It's the best flavor I've ever gotten out of a home pickle before❤❤❤❤ Thank you! You've enriched our kitchen and table.
I never knew I needed a pickle jar in my life. I’m doing this! Also, you are adorable 😊❤️
Your 16 year pickle brine is so amazing! I did not even know that was possible.
I just got your cook book in the mail today. I love it!
I live in Minnesota too. I live in Mankato. I love learning how to cook healthy asain food.
What are some of your favorite asain markets in your area?
I am taking some friends to go to asain markets tomorrow. We are going to Hanna, Asia Mart, and Groceries of the Orient.
Your videos are great!
Thank you so much for sharing. I love your fermentation jars, especially your gorgeous clay jar.
The clear jar looks beautiful with the pickled treasure inside.
Holy Molly is she educating me on food and the culture? I love you Cooking bomb.
I genuinely appreciate all your cooking videos and i really love your cooking style and I'm gonna try some of those on this Sunday. U r my favourite chef!
Mine is two weeks old, and I'm starting to cook with it. So far I've used my pickles in spaghetti and baked potato soup.
I add the diced pickles in with my onions as they sauteed, and the improvement in flavor is amazing! They make everything taste brighter and fresher.
The pickles I added to both of those recipes were:
Garlic
Carrot
Celery
Serrano Peppers
Radish
The celery is the one that's surprised me the most! I'm so excited to try it in a brothy soup. I love to cook with celery, and rarely can keep it fresh in the fridge, so it's going to be a pickle jar favorite from now on.
I first saw you on the shorts buying Asian food at Costco I loved it so I subscribed and started following you. I'm definitely doing the pickle Jar and I was delighted when I went to buy your cookbook and you had the Kindle version because I'm older and am sight impaired. I can't use the books anymore. So thank you so much love your videos. Hello hello
Im eating some 1 year old pickles today thinking of you. I made them after watching this video, the dailon and radish are still crispy and delish.
I am so so..glad I found this vid. I love pickles, the sour spicy crunchy veggies the best snack. I just had to try this out and I was afraid it will just go bad but surprisingly I have kept my brine two months and the taste is awesome reminds me of kimchi another favorite of mine absolutely love it. I put some asparagus and omg…. The taste is awesome! It’s is my new favorite lol. Hope I can keep this brine for many years. Thank you very much for making this vid.
i would love to see a do's and don'ts vid!! like the cabbage, how when and how long to leave. as well as refrigeration?
I think these details are in her book
Never have I wanted to live in Minnesota till now! I am starting my ferment jar here in the next day or so...crossing my fingers I can keep it for years!
Have a fermentation jar ordered. I LOVE anything pickled and excited to make!!
So excited, got my pickling jar in the mail today and going to use your recipe/recommendations! Thnx for inspiring me ☺️
I instantly get hungry and my mouth waters when I hear your voice.😀 Love, love, love your accent! Especially when you say "picko"
Literally made the year i was born. that’s so crazy 😮
love your content, i often find myself binge watching your videos hahah !!
Ur so cute btw
I love the way this lady talks.
Just want to let you know that your 16-year-old pickle brine makes me wanna revisit the fermented food after many attempts.
This time it seems successful, thank you.
Bless you for this recipe. You have been most kind in sharing it.🐣🐣🐣
Right now, these lessons are so valuable. I gotta get your book
My first jar is about 2 years old now, bought it from T E M you. Found a second one at a flea market yesterday, white with blue painting for cheap. Going to start it tomorrow after I had a chance to go to the veggies market. Love you videos.
Wow! Just when I've finally earned the right to settle back smugly in my armchair, knowing that after much trial and error I've mastered my perfect homemade kimchi along comes CookingBomb to, well, explode in my kitchen and remind me that the culinary culture battle has just begun! Thank you for keeping me curious, excited and motivated to keep trying new things. There is so much to try, so much to learn from all the different cultures out there. It all starts with a good teacher then the gateway opens. :)
Can I add onions? Is there anything I should avoid?
I got my own sichuan pickling jar for Christmas and I’m so excited to start my pickle legacy
Just the right time for this video! I'm trying to make my own酸菜 recently, this is the perfect video to watch. I pickle in glass jar now but I'll try to find some pickle jar later.
Ordered your book and a jar today! So excited 🎉❤😊
Yes I did order a jar and rock sugar....can't wait to try this!
Love watching you cook. Thanks for sharing your pickle brine recipe. Your clay pot acted more like a dark fruit cellar and kept the light out. I bet your flavors were more intense
Thanks. This was helpful to add how to sterilize and how to maintain seal. I am curious to know when and what you add to keep brine full.
imagine right. your family makes a pickle jar the day you are born. they feed you from it, all the goodies, then they give it to you when you are self sufficient and you can say " this pickling fluid and i have the same birthday"
I'm 22 years late for that!
Yes she does add to it over time
I’m starting my pickle jar tomorrow. I’m excited!
I just started my first jar, pickle mom! Crossing my fingers I didn't mess up anywhere!
would love to make this one day!! much love 💕💕
thanks for coming today
@@CookingBombI just tried your recipe, doing good so far!
I need some of those Chinese eyeballs mine always do to much 😂❤️love her tutorials . And I have the cookbook love that too ❤️
Since finding ur videos a week ago I’ve had the BIGGEST urge to start pickling stuff
Well if I ever end up in your neck of the woods, I am coming to visit for that brine, or if you ever end up in Vancouver. Bring some with you! I also love your cookbook!
So I’m planning a late night Walmart trip before my area is hit with a blizzard. On top of my long list of stuff I’m getting I decided I wanna make a pickle brine jar with my mother for Christmas. A list of what i need to make one would absolutely make my weekend awesome! I hope someone sees my cries for help in the next 3 hours 🥹
Your birthday is the same as my husband and his twin sister. So happy belated birthday to u.🥳🥳🥳
happy birthday to you husband as well
This is amazing!! Also try the Indian market for the long radish 😊
You're in Minnesota?!?! Me too!!!!!!!!! I love local influencers ❤❤❤❤
Your food are so amazing and yummy, I want to try them but I can't and I don't have any ingredients. I am sad. I love your videos and your food. I love your hardworking also.
thank you ayshari
No problem, I am so happy that you realised me.
I just got my jar and I can't wait to start it. I'm so excited.
What do you do when your pickle brine starts to get low? Do you add more water, salt and water? Do you ever need to add more spices and sugar also over time?
I’m excited to try this! Anything pickled is my favorite
I don't know what traditionally you would do, but I would say at least my thought would be to add some salt and cabbage. Cabbage puts off a lot of water when you mix it with salt. Traditionally sauerkraut is just salt and cabbage and all the liquid it sits in is from the cabbage.
I’ve seen someone in a different video just add more brine bc she boiled a brine and let it cool down, but for this technique I guess you could just add some more water, salt and spices.
I think that the glass pickle jar is better because you can see all the pickled food and the color of the brine
Just started my pickle jar!!! Also added whole Okra I’m hoping it turns out amazing.
I got your cookbook as a christmas gift to myself last year! I started my jar a few months ago, and it was lovely. I just had to restart a new batch because I put some of those small sweet peppers similar to the ones in this video in the jar, and they made the whole jar reek of bell peppers. The brine tasted like bell pepper instead of pickle brine, and it affected all the other vegetables too, not in a good way. Have you or anyone else ever had this experience?
Please please share with how do you cook and use your pickled vegetables after you pickle them all I love eating them straight out of the jar but I can't eat that many pickled vegetables each week so how do you cook and use them otherwise??
Hi Vivian! Lots of love from Australia! Love your energy and your videos
Restarting my jar today!! I promise I won’t let it go bad!
It’s videos like this that remind me I’m a adult, I’m so excited about this!!
"im just gonna measure with my Chinese eyeballs." 🤣🤣🤣 I love it!!!
It looks great 😎 i wonder what happens if i use a regular 4 lt plastic lid glass jar for it, would it work too? And as far as what I am told that we need to keep it in fridge. Would it be alrigt to keep it at kitchen counter?
Wow, this is so amazing 😯
My question is whether the alcohol is necessary.
Had no clue you lived in MN! I have been watching you for months and we are in the same state. Will be getting your cook book. I have a new Asian grocery store pop up right outside my neighborhood and am excited to try your recipes
I'm going to try this, I'm craving for a Chinese pickle brine right now😋
My grandma really likes pickling food but she likes it really sour lol
First im going to have to find a jar like that thats big enough to do this in it looks very good and ive never had pickles that had alcohol in the brine i want to try this
Lovely, I'm not a big fan of hot spices but I love the smell of fully fermented pickles specially small chilly with garlic / chilly oil🔥
what are some possible alternatives for using alcohol?
I love your cooking videos
I works perfect, thanks. I also got your cook book meanwhile. I have now ordered a larger fermenting jar for convenience. Would you advise me to keep the old one parallel or combine its content with the new one I will start, please?
Using the clear jar let's in the light. Does light affect the proccess?
Yes but it will still work. I cover my clear jars
Just curious are you able to use vinegar instead of vodka? Or would it not last as long 🤔
This sounds like an amazing thing to do.
Great video! What’s the volumes of the two glass jars? Thank you!!
Is Rockford IL, close by?😢 I ordered a jar off Amazon and it arrived broken in uncountable pieces!😢. Now have to find one somewhere!
They have them at just about any Asian Market. You can also order plastic ones with a water lock in the cap rather than a lid if you don’t want to wait.
@@codename495 Yeah, I’m gonna have to go to Chicago none to be found in Rockford at any of the markets
How do you fish out the small pepper seeds and other small bits inside when they get old?
dang now i wish we lived close by! my mouth is watering! and i love learning new things to pickle
I’m from Minnesota too! Where all my Minnesota people at?
How do you stored it? Direct or indirect light? Do you refrigerate it? Thank you for the video!
Omg i just love her videos this was so informative!!!
How do you reuse the old pickle brine? Do you just add more vegetables in, or do you need to keep adding alcohol and salt and water?
Hi, thanks for this video! This got me curious about something. If I have a pickle jar with fermented vegetables, and over the course of time I remove some of the fermented vegetables for consumption, can I add continuosly RE-FILL the fermentation jar (as I consume vegetablew) with new fresh vegetables? Or do I need to start a whole new batch with the new fresh vegetables?
I got curious about this because today we threw out some pieces of green and yellow sweet peppers. They were in farily good shape, but we're not going to use them fresh. Also, since they were just a couple of pieces, it just wasn't enough to do a fermentation batch. So I was wondering about this... could they have been added to an ongoing fermentation/brine jar?
Thanks again....
it looks good and i love your cooking
I was in 8th grade in middle school when you made this😁
Very impressive!!
Is there an alternate for the alcohol? As in a non-alcoholic version?
Look up Lacto-Fermentation. . .
I love your channel, your a fun cook, can't wait to but your book..
The red, long radish sound like the French breakfast variety. I grow them in my garden! 😊
Anyone reading this who has eaten Szechuan pickles; can you describe the taste for me? I've just started trying more and more fermented foods, and I'm super curious.
Hi thank you so much! do you add any more water, vodka or base spices, sugar, ginger etc after you've eaten all the veggies from the brine?? Or do you just keep putting in more veggies once you have a really good brine? THANKS
Do you have to keep feeding the jar sugar and salt and alcohol and water? How long can you keep veggies in the jar?
When she says it's probably older than you: "Oh, stop it. I'm blushing".
Thank you for the oil trick!
Does it matter that some of the tops have air on them? How do you stop them from floating up if you must stop this? Thank you!
Hello, pretty lady! I just got one of those jars! You inspired me to pickle vegetables! I don't have rock sugar, Sichuan peppercorns though. I feel so sad! Are there any other alternatives??
Wow, xie xie ni! Very simple and doable.
hii can u make turnip pickles i absolutely love them, it would make me happy if I can find a recipe that works with my region stuff :)