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.
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!
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 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
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. 😅
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 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!
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.
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 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
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.
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.
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!
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"
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
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. :)
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
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.
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.
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.
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 🥹
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.
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.
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?
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!
Put vinegar and grapes, and add pickle juice, then place 1/4 spoon of salt, and then cover the top with tissue, and leave it for 1 month 2 days , and you got a fermented wine
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!
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
Excellent question! The alcohol and salt keep the contents from going rancid. The goal is fermentation and keeping harmful organisms at bay. The ginger and garlic also helps with this. Some of the salt and alcohol gets absorbed by the vegetables. So it does need to be replaced occasionally. Sometimes additional filtered water is needed as well. All of this helps create a healthy, safe, and delicious pickle brine. I hope this helps.
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.
In Vietnam, people prefer to eat the veggie after freshly pickled, which means after 2 days in warm weather. It is pretty similar to Chinese pickles. The pickled brine however only contains salt, sometimes sugar, and doesn't use vodka. I assume they pour away the brine after finishing. So when I found CookingBomb, I am so fascinated by an "old brine" idea 👴 Now for the long term, I searched for more videos. Western style said that pickled are different from fermentation. Pickled veggies are boiled to be shelf-preserved, and fermented veggies are not boiled but need to be preserved in the fridge. I am then so confused. Why do western-style boiled pickles, or why do they want to store them in the fridge? The Chinese style said it can be kept outside and become more flavorful over time by just reusing the brine. Also, is the Chinese pickle brine actually a kind of vinegar? so that the process of adding more veggies to the same brine is similar to pickling with vinegar? Can I add more veggies over time without using vodka, since I still don't understand what is the vodka for? 😂 what about Kimchi and Sauerkraut, since they don't even require water. Can I just keep them in a pickle jar for years? 🙈 P/s: the fermentation world is so complicated 😂😂😂
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
Confused by the word pickle. Pickled greens usually means they are in vinegar of some kind. Water, salt and lactic acid bacteria is referred to as fermentation, right? But the you put in vodka as well! I need to try this. Bought your book.
Oh, I move soon and will have my own first home....I'm 27, with three kids. I want to start ons when I do! This will hopefully be something that by the time they have their own homes, I will have one old enough to give them each their own one started with some of the brine for their own. 😁
From my experience, a cloudy pickle brine is an immediate bad sign. Not like her old red one. That’s just years and years of old “crumbs” from things she pickled. But a white milky cloudy appearance is bad. Specifically with little strings of white goop swirling around inside. That’s mold and rotten vegetable
Keep feeding it alcohol. The acetobacter that produce the vinegar which pickles everything eat alcohol to produce the vinegar. If they run out they begin to consume the vinegar as a backup fuel. Once that starts to drop other deadly bacteria set in and rot the veg. The water seal ensures the jar is not open to air and thus not likely to contaminate the culture.
@@jadenyager4007 I actually looked up because my pickle brine got a little cloudy and white that settle to the bottom. found out it’s just kahm yeast, harmless yeast biproduct from lacto-fermentation. The pickles were fine, sour and crunchy no bad smell. If pickles mushy, smell nasty and have black or puffy floaty things that look like mold yep it’s gone bad.
Thank you for the recipe! I wonder if you know any local gardeners that could grow your Chinese red long radishes for you? Radishes grow fast and are easy to grow! 🙂 I bet your could trade some pickle juice for them! 🙂🙂🙂 Also, how will you know if the pickle liquid has gone bad?
I'm a potter and Minnesota is a major pottery area and you're telling me that with all those potters none of them are making pickle jars?!? Get with it potters!
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.
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!
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 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.
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. 😅
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.
“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 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!
I never knew I needed a pickle jar in my life. I’m doing this! Also, you are adorable 😊❤️
I really want to start a pickle brine jar now. This is one of my favorite videos.
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.
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 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
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 love the way this lady talks.
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.
Holy Molly is she educating me on food and the culture? I love you Cooking bomb.
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!
So excited, got my pickling jar in the mail today and going to use your recipe/recommendations! Thnx for inspiring me ☺️
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!
Bless you for this recipe. You have been most kind in sharing it.🐣🐣🐣
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
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. :)
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
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.
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 instantly get hungry and my mouth waters when I hear your voice.😀 Love, love, love your accent! Especially when you say "picko"
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.
Have a fermentation jar ordered. I LOVE anything pickled and excited to make!!
When she says it's probably older than you: "Oh, stop it. I'm blushing".
Since finding ur videos a week ago I’ve had the BIGGEST urge to start pickling stuff
I think that the glass pickle jar is better because you can see all the pickled food and the color of the brine
"im just gonna measure with my Chinese eyeballs." 🤣🤣🤣 I love it!!!
My biggest flex is being older than this pickle jar!
I got my own sichuan pickling jar for Christmas and I’m so excited to start my pickle legacy
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.
Right now, these lessons are so valuable. I gotta get your book
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 🥹
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.
I just started my first jar, pickle mom! Crossing my fingers I didn't mess up anywhere!
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.
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 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?
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
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!
Okay this is gonna be my gateway into the rabbit hole of "Pickling TH-cam"
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
Put vinegar and grapes, and add pickle juice, then place 1/4 spoon of salt, and then cover the top with tissue, and leave it for 1 month 2 days , and you got a fermented wine
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🔥
This is amazing!! Also try the Indian market for the long radish 😊
You're in Minnesota?!?! Me too!!!!!!!!! I love local influencers ❤❤❤❤
I need some of those Chinese eyeballs mine always do to much 😂❤️love her tutorials . And I have the cookbook love that too ❤️
I’m starting my pickle jar tomorrow. I’m excited!
It’s videos like this that remind me I’m a adult, I’m so excited about this!!
would love to make this one day!! much love 💕💕
thanks for coming today
@@CookingBombI just tried your recipe, doing good so far!
i really love your food making video my favorite is the Golden Fried rice with wagyu beef im asian too
thank you
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
Ordered your book and a jar today! So excited 🎉❤😊
I just got my jar and I can't wait to start it. I'm so excited.
I love your cooking videos
Yes I did order a jar and rock sugar....can't wait to try this!
Just started my pickle jar!!! Also added whole Okra I’m hoping it turns out amazing.
I was in 8th grade in middle school when you made this😁
Very impressive!!
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!
Reminder set to on
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
Wow, this is so amazing 😯
My question is whether the alcohol is necessary.
Can I add onions? Is there anything I should avoid?
Do you have to add more salt and alcohol to your 16 year old jar? I would imagine over time it would get diluted.
Excellent question! The alcohol and salt keep the contents from going rancid. The goal is fermentation and keeping harmful organisms at bay. The ginger and garlic also helps with this. Some of the salt and alcohol gets absorbed by the vegetables. So it does need to be replaced occasionally. Sometimes additional filtered water is needed as well. All of this helps create a healthy, safe, and delicious pickle brine. I hope this helps.
Hi Vivian! Lots of love from Australia! Love your energy and your videos
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.
In Vietnam, people prefer to eat the veggie after freshly pickled, which means after 2 days in warm weather. It is pretty similar to Chinese pickles. The pickled brine however only contains salt, sometimes sugar, and doesn't use vodka. I assume they pour away the brine after finishing. So when I found CookingBomb, I am so fascinated by an "old brine" idea 👴
Now for the long term, I searched for more videos. Western style said that pickled are different from fermentation. Pickled veggies are boiled to be shelf-preserved, and fermented veggies are not boiled but need to be preserved in the fridge.
I am then so confused. Why do western-style boiled pickles, or why do they want to store them in the fridge? The Chinese style said it can be kept outside and become more flavorful over time by just reusing the brine. Also, is the Chinese pickle brine actually a kind of vinegar? so that the process of adding more veggies to the same brine is similar to pickling with vinegar? Can I add more veggies over time without using vodka, since I still don't understand what is the vodka for? 😂 what about Kimchi and Sauerkraut, since they don't even require water. Can I just keep them in a pickle jar for years? 🙈
P/s: the fermentation world is so complicated 😂😂😂
dang now i wish we lived close by! my mouth is watering! and i love learning new things to pickle
I'm excited
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 really want to try 16 year old brine shot of pickle juice
Confused by the word pickle. Pickled greens usually means they are in vinegar of some kind. Water, salt and lactic acid bacteria is referred to as fermentation, right? But the you put in vodka as well! I need to try this. Bought your book.
Pickles were originally all lacto fermented. The word Pickle comes from the Dutch for salt. Using vinegar to make them came later, I believe.
A pickle brine is older than me...
Same
This sounds like an amazing thing to do.
When I grow up I want to be a artist and a cook
You made me sub at "I'm just gonna measure with my chinese eyeballs"
I’m from Minnesota too! Where all my Minnesota people at?
Wow, xie xie ni! Very simple and doable.
Oh, I move soon and will have my own first home....I'm 27, with three kids. I want to start ons when I do! This will hopefully be something that by the time they have their own homes, I will have one old enough to give them each their own one started with some of the brine for their own. 😁
Thank you for the oil trick!
Me googling plane tickets to Minnesota so I can get that lil’ jar to get me started
I now have a new cookbook that I need to buy❤️
Will never make a pickle brine but I absolutely loved this video
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?
Aloha! I’m 31 years older than your pickle brine. I’m going to start my own brine this weekend!
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.
I've heard you mention the brine dying or going bad numerous times, but how do you know? What should you watch out for?
Mold :)
Is that really the only sign? Does it start smelling weird before mold, or anything?
From my experience, a cloudy pickle brine is an immediate bad sign. Not like her old red one. That’s just years and years of old “crumbs” from things she pickled. But a white milky cloudy appearance is bad. Specifically with little strings of white goop swirling around inside. That’s mold and rotten vegetable
Keep feeding it alcohol. The acetobacter that produce the vinegar which pickles everything eat alcohol to produce the vinegar. If they run out they begin to consume the vinegar as a backup fuel. Once that starts to drop other deadly bacteria set in and rot the veg.
The water seal ensures the jar is not open to air and thus not likely to contaminate the culture.
@@jadenyager4007 I actually looked up because my pickle brine got a little cloudy and white that settle to the bottom. found out it’s just kahm yeast, harmless yeast biproduct from lacto-fermentation. The pickles were fine, sour and crunchy no bad smell. If pickles mushy, smell nasty and have black or puffy floaty things that look like mold yep it’s gone bad.
Omg i just love her videos this was so informative!!!
Thank you for the recipe! I wonder if you know any local gardeners that could grow your Chinese red long radishes for you? Radishes grow fast and are easy to grow! 🙂 I bet your could trade some pickle juice for them! 🙂🙂🙂
Also, how will you know if the pickle liquid has gone bad?
I'm a potter and Minnesota is a major pottery area and you're telling me that with all those potters none of them are making pickle jars?!? Get with it potters!