I've made this many times and I've found no need to boil the vinegar mixture if you plan on refrigerating the jar. Just put all your ingredients in the jar and cover all the way to the top with a good distilled vinegar (at least 5% strength). I've kept jars for well over a year that way and they were still fine to eat, though they start to get softer with age. I like to add a few cloves too.
It is not burong manga. It is an acid / vinegar pickle. Burong manga is fermented in salt with clean water brine. The texture and taste are very very different. Authentic burong manga is much healthful. Pickled manga, tastes good but no probiotics. Please do some searches. Try this : pickled vs. fermented. How to/ ferment/ pickle. 😊
That is a true blue pickled mango. Buro is different . Buro is fermented mango in saline solution. Lacto fermented. The one you see is acid pickled mango. Nice but no probitiocs in it.
Hello! Thank you for your feedback. I did do my study and I'm quoting here "Buro or burong is the Filipino term for pickles. While there are many different varieties of pickled food in the Philippines, pickled shrimp (burong hipon), pickled fish (burong isda), and pickled green mangoes (burong mangga) are some of the most popular options." And on my blog, "Pickling is an age-old food preservation technique that extends the lifespan of perishables such as meat, eggs, fish, vegetables, and fruits by soaking them in solutions that inhibit bacteria growth and retard spoilage. The process is done either by fermentation in a salt brine or immersion in an acidic medium. The recipe here uses the second method, which preserves the fruit in a vinegar, sugar, and salt mixture." As I understand, buro is a pickled type of food, and pickling can be done through fermentation, like you said, or through the use of an acidic component, which in this case is vinegar.
@@KawalingPinoyBlog so it is not Buro. Buro being fermented in salt solution to achieved lacto fermentation. You thumbnail a Buro ,when your vid actually showed acid pickling 😄🇦🇺. Fermented pickles ( Buro ) is way much different from acid pickles. Nutrients ? Biotics ? Acidic pickles like you showed , has no probiotics. Don't get me wrong. But to Buro is to ferment, not to pickle.
@@sobizzr Buro means pickled or pickles, and pickling can be done in two ways, through fermentation or use of an acidic medium like in this recipe. This is a form of burong mangga :)
Buro" is a Tagalog word which also means sealed or fermented in salt, pickled or salted. ....kanya knya po ng version ng BURO or PICKLED.pero pra sakin ang PICKLE is may onting asim.Nag-aagaw ang tamis at asim.
Nagbuburo din po ako ng mangga. At sa sarili ko pong opinyon, mas masarap sya pag may konting bawang ❤️❤️
thankyou I'm excited to do this.. I love green mangoes and I think it's a great idea to preserve some mangoes
Tumutulo laway ko haha!!! Thanks for sharing!
I've made this many times and I've found no need to boil the vinegar mixture if you plan on refrigerating the jar. Just put all your ingredients in the jar and cover all the way to the top with a good distilled vinegar (at least 5% strength). I've kept jars for well over a year that way and they were still fine to eat, though they start to get softer with age. I like to add a few cloves too.
Thank you for a clear and step by step procedure of uour version of burong magga. Gagayahin ko ito.
It is not burong manga. It is an acid / vinegar pickle. Burong manga is fermented in salt with clean water brine. The texture and taste are very very different. Authentic burong manga is much healthful. Pickled manga, tastes good but no probiotics.
Please do some searches. Try this : pickled vs. fermented. How to/ ferment/ pickle. 😊
nakakapaglaway naman po.namiss ko yan.thank you for sharing.
Ang sarap nito panghimagas, thank you for sharing this ma'am..
Up to how long is the maximum days for the mangoes to be stored in the jars to make perfect buro and for it to expire?
Looks really good. What's the shelf life?
So yummy maam
Omg... is not a good idea watching this video when im pregnant! 🤤 yum
So yummy.
Salamat sa pag share po I will try this po rhealle TV
That is a true blue pickled mango. Buro is different . Buro is fermented mango in saline solution. Lacto fermented. The one you see is acid pickled mango. Nice but no probitiocs in it.
Search pickling vs fermenting. That will clear your Buro.🇦🇺
Bakit meron pang vinegar db maasim na ung mangga?
Habang mainit p po ung tubig isasalin n po sa jar?
Is it ok not to refrigerate it?
Curios lng po mostly napanood ko just used water not vinegar. Will it make a difference? Di po ba magiging too sour?
Mas masarap kasi pg suka tho maasim na din ung mangga but for me mas mainam lagyan ng onting suka kasi iba din po ang asim ng suka kesa asim ng mangga
Vinegar? Not water? Mango is sour already.. will it make it more sour?
Vinegar pala? Akala ko water. Ang asim na ng manga
kailangan po ba malamig na ang brine bago ibuhos sa jar? thanks po
Same question..sadly yung nagawa ko hindi na crunchy kasi mainit yung brine binuhos ko na sa jar huhu sayang 8 jars pa naman yun naging soggy
How long is the shelf life?
👍🏻👍🏻
How many days it will ferment?
Plamigin muna
Yong iba they leave it in the fridge for 24hrs bago ilagay sa jar.
Bakit?
👌👍😍
No water?
Where do you buy the mangoes? Can't find anything like that here in SF.
They're Philippine mangoes.
Hi ma'am. What's the rationale behind gloved hands in cutting mangoes?
The mangoes will be pickled and you want to limit introduction of bacteria as much as possible so they'll keep longer
What kind of question ?
@@vinceebalinong2508 a legitimate one, captain obvious. Poster already replied so what is it to you?
gaano po katagal ang shelf life ng burong
mangga?
1 year
Magkano po benta nyo mam per jar
hindi man mag reply sa mga inquiries
This is a very misleading vid what an acid pickle is compared to fermented pickle. You need to correct this. Study. And apologize for fake content 😊
Hello! Thank you for your feedback. I did do my study and I'm quoting here "Buro or burong is the Filipino term for pickles. While there are many different varieties of pickled food in the Philippines, pickled shrimp (burong hipon), pickled fish (burong isda), and pickled green mangoes (burong mangga) are some of the most popular options." And on my blog, "Pickling is an age-old food preservation technique that extends the lifespan of perishables such as meat, eggs, fish, vegetables, and fruits by soaking them in solutions that inhibit bacteria growth and retard spoilage. The process is done either by fermentation in a salt brine or immersion in an acidic medium. The recipe here uses the second method, which preserves the fruit in a vinegar, sugar, and salt mixture." As I understand, buro is a pickled type of food, and pickling can be done through fermentation, like you said, or through the use of an acidic component, which in this case is vinegar.
@@KawalingPinoyBlog so it is not Buro. Buro being fermented in salt solution to achieved lacto fermentation. You thumbnail a Buro ,when your vid actually showed acid pickling 😄🇦🇺. Fermented pickles ( Buro ) is way much different from acid pickles. Nutrients ? Biotics ? Acidic pickles like you showed , has no probiotics. Don't get me wrong. But to Buro is to ferment, not to pickle.
@@sobizzr Buro means pickled or pickles, and pickling can be done in two ways, through fermentation or use of an acidic medium like in this recipe. This is a form of burong mangga :)
Buro" is a Tagalog word which also means sealed or fermented in salt, pickled or salted. ....kanya knya po ng version ng BURO or PICKLED.pero pra sakin ang PICKLE is may onting asim.Nag-aagaw ang tamis at asim.
U need to study more xD