I’ve nearly become obsessed with pickling and fermentation. A Korean restaurant has moved to my southern town… kimchi and pickled radish are gifts to humanity😂 it’s different from everything I’ve tasted before
@Vivicci.x
Жыл бұрын
Do you follow the “with my Chinese eyeballs” creator who has her 17yr old kimchi pickle brine? The longer the better you should start your own !
@LeighWinterrs
Жыл бұрын
@@Vivicci.x her videos come up sometimes! And you’re right, one day I’ll make my own. But for now I’m paying lol
@YoSpongebob
Жыл бұрын
@@LeighWinterrsgurllll…!!!! I read your first comment and felt your enthusiasm… if I were you all I would check would be if it is 100% halal and then start my own ASAP. (And yes I love mango pickle but I like the store bought one not the homemade one which is why I never did it… but if homemade and store bought kimchi and pickled radish tastes the same then you gotta do it… you have our support with ya sista ☺️)
@lilstubbs9553
Жыл бұрын
@@Vivicci.x A 17 year old pickle brine is crazy. At what point does it just become excessive? 🤔
@VLXMario
Жыл бұрын
Pickled radish you say??? I'm about to have a bunch in the garden. I will make a video
@david_dawg9897
Жыл бұрын
This man is so wholesome, knowledgeable, and must be protected
@Thoroughly_Wet
Жыл бұрын
Pro tip: flip your jars so they stand on their lid. The top layer will be well pickled if there is any air trapped in the jar.
@demondlavel
Жыл бұрын
Love what you do. Lacto fermentation was the original pickling method
@Amy_Dunn
Жыл бұрын
Honestly, the terms all originally meant the same thing (also adding the terms curing and corning, as in corned beef) which was just preserving in salt sometimes with spices. It's only fairly recently that we have been making any sort of distinction. The pickles we know now (vinegar brined cucumbers) actually used to be cured in just salt.
@biohazard0482
Жыл бұрын
I actually found out through this video what I was getting wrong with my grandma’s lost pickle recipe, because it actually didn’t have vinegar in, which I didn’t consider until now!
@wilhelmseleorningcniht9410
Жыл бұрын
Not even originally, they still mean that. The fermenting is in fact still pickling. You can either pickle through fermentation vs vinegar, but both remain pickling to this day. The only reason some people are under the impression today that pickling is specifically based on submersion in vinegar is mainly because traditional methods of pickling are no longer common in many western European and co. households and quicker easier methods based on vinegar that were thought of as being easier to apply (with some validity) to increasingly urban and industrialised lifestyles became predominant first in home cooking and later in mass media and video platforms. However traditional methods remain traditional and do still survive even if reduced, and thus the term pickling retains its validity. Lactofermented pickles for example are still made and found in say specialist delis. Curing and corning however have never meant the same thing as pickling. You pickle fruit and vegetables, you cure things like large pieces of meat, typically. They can be brined which resembles pickling, or they can be dry, which doesn't resemble pickling in the slightest. The main difference is what the term's being applied to and the fact that pickling (of this sort) implies specifically that fermentation has occurred. The fermentation is what preserves the food more so than the salt, sorta. They work in harmony. Cured meats however are not fermented by default (though they can be, which is why pickled meat is a thing)
@ashleysong2143
Жыл бұрын
In mandarin when you ferment things, We refer to it as 腌泡菜, 腌itself means to pickle or do preserve with salt. So you are literally salt fermenting something-
@degueloface
7 ай бұрын
I was laughing to myself when he repeated "to create an acidic environment " twice. Technically both are a result of fermentation, but with vinegar you have already fermented the wine or what have you
@lexidemon
Жыл бұрын
These videos make me want to make some pickles for my Grandma for use over winter.
@gokulg9474
Жыл бұрын
Been watching your shorts for quite a long while now, finally, i convinced myself to make syrup out of passion fruits i had laying around, we'll see how it turns out
@melowlw8638
Жыл бұрын
plese updat us on how it goes if u can!!
@tktyga77
Жыл бұрын
I bet you'd be surprised to find that the other parts of the passion fruit plants can be used or even edible in some way (such as the passion fruit leaves). Protip: most edible plants have more than one edible or otherwise usable parts, yes this includes those of tomatoes & peppers (look up the uses of leaves & stems of both)
@MrThunderGlow
Жыл бұрын
@@tktyga77 I thought tomatoes leaves were toxic
@tktyga77
Жыл бұрын
Nope, I've tested them both in cooking & still fine
@Marcel_Audubon
Жыл бұрын
head space is your friend. This guy's gonna have some exploded bottles one day.
@t-rozbenouameur5304
Жыл бұрын
This is pickling, dont need head space
@nickbarber2080
Жыл бұрын
@@t-rozbenouameur5304 Wrong.
@rockpooladmirer
Жыл бұрын
@@t-rozbenouameur5304not in the way ferments do, but pickling veg still causes them to lose some of their own moisture so filling the jar that full with pickling liquid could lead to overflowing
@t-rozbenouameur5304
Жыл бұрын
@rockpooladmirer It cannot overflow anymore than a glass of water filled with ice as it melts. There are no displaced gasses.
@brockmckelvey7327
Жыл бұрын
My goodness that looks so delicious!
@moonbeam7815
Жыл бұрын
"Plickleable" That's all we need!
@gwynadams4069
Жыл бұрын
My favorite pickling solution is just Apple cider vinegar, honey and salt. So good!
@AdamMPick
Жыл бұрын
Fermentation is also pickling. Which might be confusing when coming from languages which do distinguish between fermentation and making stuff sour directly. Pretty much all cultures with a long pickling tradition have different words for fermenting and souring. It is a whole thing. For example you can get "Sauerkraut" which had been either fermented all the way, fermented and vinegar added, vinegar added and some brine added for taste, or just vinegar added. It is considered cheating by most cultures using a version of Sauerkraut, but legaly allowed to be called the same.
@XiuHang
Жыл бұрын
In the English language pickling is a type of fermentation, not the other way around. Fermentation refers to the whole genre of microbial preservation.
@ditaf5623
Жыл бұрын
Oh my god that looks so yummy😫 I need it!!!!
@billy-raysanguine2029
Жыл бұрын
Tip: turn it upside down so the heat "sanitizes" the lid and top veggies
@SewardWriter
Жыл бұрын
That looks really good.
@rockyreyes9320
Жыл бұрын
Although what he is saying isn't wrong it's also not correct. The difference between a pickling and fermentation is that pickling occurs after fermentation as its own secondary form of fermentation converting alcohols into acetic acid. Fermentation is sugar to alcohol for pickling is alcohol to vinegar. It's not that complicated.
@be-i-ng
Жыл бұрын
used the pickle soy solution from the jalapenos for eggs - best ever!
@L33W41K41
Жыл бұрын
Where do you get your jars from? They're so nice!
@3rd.ey.e
Жыл бұрын
thank u for these
@xelsrealm
Жыл бұрын
i just KNOW your house smells delightful
@MattFromHawaii
Жыл бұрын
Gosh, there's so many recipes and things I've wanted to try since watching your content 😂🫶 This is definitely something I'd also like to asap, maybe sooner than any syrup, just cause I feel this might be the best for me to make. So cool!
@shermans8236
Жыл бұрын
I’d really like to give it a go with my leftover veggies from the garden. But I better not eat sugar. Can the pickling be done without sugar? I’m new to preserving food this way and don’t want to risk having to toss it all in the bin.
@wilhelmseleorningcniht9410
Жыл бұрын
When you're fermenting the things in brine, that _is_ actually pickling. You're making a pickle by doing that. Vinegar is another method of pickling true, but not the only way and not the original traditional way that is still used. As well you're not actually pickling here. Not in the traditional proper way anyways. This is specifically a short pickle which is relying on refrigeration for its preservation.
@shiny_red5801
Жыл бұрын
I’m scared of pickles, and the way you eat pickled things reinforces that fear lol, but someday I will try these techniques
@thatgayelfprinx
Жыл бұрын
Half the equal parts amount would be half of everything, or half of one part?
@Christian-os3kk
Жыл бұрын
"then I'll add half the equal parts amount in sugar" Does that mean half of any one part, or half of all the parts combined?
@Christian-os3kk
Жыл бұрын
I'm guessing half of any one part, as that makes most sense
@starlinguk
Жыл бұрын
Pickling is also supposed to use salt. Sauerkraut is made with salt, for example.
@FaceEatingOwl
Жыл бұрын
Sauerkraut is a fermented pickle.
@rockpooladmirer
Жыл бұрын
you actually don't need to fill the jar quite so full with pickling liquid. the vegetables let out their own liquid from the salt content in the pickling liquid
@melaniefisher8823
Жыл бұрын
Sooo stupid question...does it HAVE to be refrigerated or can it be sut on your counter like sauerkraut?
@Chewio6012
Жыл бұрын
can i get a clarification on half equal parts amount in sugar. is this half the equal part of one of the parts or half of the whole?
@mannersmatter6773
2 ай бұрын
Fermenting adds good bacteria and improves gut health
@beteljuice6629
Жыл бұрын
How does this compare to alcohol-based pickles?
@Yo.mamaf00l
Жыл бұрын
How do we pickle eggs I’ve seen a few different methods
@Im.k.m.aka.kalaashnikov
6 ай бұрын
Is mayonnaise a pickleable vegetable?
@dapperpea9006
Жыл бұрын
How well/long does this keep? Is it safe for water bath canning, or does it keep long enough that canning isn't needed?
@abbyfuss97
Жыл бұрын
Is sugar necessary for pickling or if is just for taste?
@sumam5547
9 ай бұрын
Can anyone tell me. Which is more benifitial as per nutrition. Fermented veggies or cooked
@panicfanatd
Жыл бұрын
Please write a bookkkkk please I've been asking for years (2 years lol)
@Omoroseangel
Жыл бұрын
Yummmmmmm
@LaydeeLia
Жыл бұрын
_"half the equal parts in sugar"_ ... So if I use 1 cup water + 1 cup soy sauce + 1 cup rice vinegar, then I need how much sugar? 1-and-a-half cups? Or just half a cup?
@tsmith906
Жыл бұрын
Fermenting is the long/natural way of pickling
@scratchy3861
Жыл бұрын
What is the taste difference though ?
@MihoshiChama
Жыл бұрын
Not gonna mention probiotic differences at all? They are quite different from that perspective
@Dudenob123
6 ай бұрын
Russian or more of less lsavic wisdom interms of pickling. There is no limit to what you can pickle. Eggs, tomato, onion garlic, beans a salad or watermelon everything can be pickeled.
@bigjalapeno5347
9 ай бұрын
Did he say "toy foo" lmao
@Trisonss
11 ай бұрын
You want a short cut instead of boiling the liquid add soju and it will do the job.
@LUCTIANITO
Жыл бұрын
Idk how long you preserve your pickles. If you preserve it for a week or two in the fridge, the most probably is that there won´t be any problem by doing this. Now if you make a big batch then you should make sure the liquid be over the solid phase, just to be extra cautious. And if you tell me that I´m being overcarefool, wich maybe true, this is not even 10% of my total carefulness.Moldiness is easy to catch, clostridium is not; you don´t want to f@k around with that.
@lisa99prince46
Жыл бұрын
I had no idea you could pickle in a day, my family pickles different veggies all the time but it takes a couple of weeks needs to be kept in a hot environment like a boiler room in the house
@fenrirgg
Жыл бұрын
I have a phobia to botulism so I don't dare to ferment anything 😮
@eddie20307
8 ай бұрын
Them scapes is gud
@jonathanwhite2666
Жыл бұрын
Wait I feel like that wasn’t actually a very thorough explanation
@elvondrago96
Жыл бұрын
Pickled Kangkong.
@pradyumnarout8402
Жыл бұрын
Gotta make it today itself
@luckavfx
Жыл бұрын
eowowow
@sabatino1977
Жыл бұрын
WRONG!! Classic sour pickles are cucumbers fermented in brine and y hen called, shocker, pickles.
@amromco4253
5 ай бұрын
You can make it without vinegar
@PigVSPerson
Жыл бұрын
Am i the only one who wants to see him make syrup with peppers.
@yeahyeah5976
Жыл бұрын
Pickles can also be fermented. See: pickles.
@Lathikapv1031
Жыл бұрын
Day 12 of asking Johnny to make a mango cheong
@DoubleLogD
Жыл бұрын
Real pickles are fermented tho...
@richardg4764
Жыл бұрын
Why do you talk so fast? Because it’s a short vid & really needs to be a regular vid
@dianneholt6671
Жыл бұрын
You talk too fast. I don’t understand
@One.natation
Жыл бұрын
Wrong wwrong
@squirtthesquid
Жыл бұрын
Do I need to sterilize the jar for certain ones
@marcello4553
Жыл бұрын
I salute the hardworking picklers of this country
@michael6880
Жыл бұрын
At my old job we used baby shiitake cooked in a sweet soy sauce brine as toppings for fish, great stuff
@biohazard0482
Жыл бұрын
THIS DUDE JUST SOLVED A MYSTERY FOR ME! I’ve been trying to re-make my grandma’s lost family recipe for pickles, but they have always tasted too vinegary, as in they had any vinegar flavour at all. THEY WEREN’T PICKLES, THEY WERE FERMENTED CUCUMBERS!
@nblax41
Жыл бұрын
They're still pickles, this gut is talking long vs quick pickling
@totally_not_a_bot
Жыл бұрын
@@nblax41Fermenting is a bacterial process. In this context, we call it lacto or or anaerobic fermentation. Pickling is a chemical process where flavors are suffused directly into whatever is being pickled.
@humbuk0
Жыл бұрын
And they are the best, and always was, very common in Poland
@electric_claire
Жыл бұрын
@@totally_not_a_botThe word "pickle" referred to a salt brine long before vinegar pickles became the norm. Today it's usually called "sour pickling" when you use a brine
@jenibutler7138
7 ай бұрын
@@nblax41Well, no, they are a ferment. Sure, people often still call them pickles, but they aren't actually pickled, as explained by the You tuber.
@MunkyDrag0n
Жыл бұрын
Just for anyone curious, garlic scapes are parts of the garlic plant that will later become the flower and produce tiny garlic bulbs. They need to be cut off in the spring so the flower is not produced. Otherwise, the plant expends the garlic bulb for energy before it can be eaten or sold. The scapes themselves have not quite caught on as food in American markets.
@Ealsante
11 ай бұрын
It's crazy how that is. The scapes are delicious stir-fried.
@simark_tahimiklang
Жыл бұрын
Amazing video! You should make some fermented hot sauce made with ingredients from a kimchi like Korean chili, onion, garlic, ginger, fish sauce, and Saeu-jeot😁😋
@serena1232
Жыл бұрын
This looks delicious. Your fridge must be packed with pickles, fermentations, cheong, infusions lol.
@prismatica8416
Жыл бұрын
from the thumbnail I thought those were pothos stems and this was gonna be a wild propagation tutorial.
@theblobfish9614
Жыл бұрын
Pickling and brining are the same process, only with different mediums. One is acidic, the other is salty. Fermentation is something microbial. Do not go there, you will be a changed woman. (Or man)
@sarahmaric4125
Жыл бұрын
Hello hello~ this pickle jar is older than you
@qwertypompom
Жыл бұрын
꿀병에 마늘쫑 장아찌... 숨길수없는 한국의 향기가 느껴지네요 😂
@killgorgamer
Жыл бұрын
23 years on this earth and I haven’t heard two words together that just tickled me pink like “pickleable vegetables”
@timmanning5206
Жыл бұрын
Definitely trying that pickle.
@naregm5492
Жыл бұрын
I use a whipping siphon and it's a great way to do this without heating the veggies
@Thecodexnoir
Жыл бұрын
I read this & thought ‘wtf are they talking about?’ 😆 googled it, That’s a sweet trick, ty
@naregm5492
Жыл бұрын
@@Thecodexnoir HAHAHA It's definitely fringe. I learned it from the youtube channel Chefsteps!
@Tortilla.Reform
Жыл бұрын
Thanks for this! I’m curious if there’s a difference when pickling if you let the hot liquid chill before pouring over vegetables to maintain that crisp crunch
@_cloudface_
Жыл бұрын
I really didn't expect to enjoy these videos as much as I have bit I keep watching them so I guess it's time to subscribe 😃
@diegoperezsommariva2509
Жыл бұрын
There is a nutritionam difference in fermenting and pickling. Fermenting allows probiotics to develop while pickling doesnt.
@jckulewsky
Жыл бұрын
Unfortunately, none of what you're saying is true. You are actually doing fermentation and pickling, you just don't know why. Fermentation specifically requires the breakdown of food by other microorganisms. It has nothing to do with creating an acidic environment or a basic environment. In fact, the brewing of beer is a fermentation process and it can be done in both acidic and basic environments depending on what type of beer and the temperature which you're brewing. Pickling specifically creates an environment that is both acidic AND much saltier meaning that only Halo files can exist in it, which most people would never have to worry about coming in contact with whatever they are trying to pickle. To summarize: pickling is adding salt and vinegar amongst other spices to cure a food. Fermentation is breaking down the food over time with the help of microorganisms.
@nickbarber2080
Жыл бұрын
You are overfilling your jars to an absurd extent. You need to leave a head-space.
@vieworama8188
Жыл бұрын
Garlic chives are freaking amazing stirfried with any fatty sausages, the trick is to get it charred and it'll be sweet like charred leeks
@Leilataraxia
Жыл бұрын
I need your help ! I followed Joshua Weissman's pickled carrots recipe, but the white vinegar I got was wayyyyyyyyyy too strong and it tastes awful !!!!! Can I save this batch ? I'm so sad😭
@squishymaru3376
Жыл бұрын
I just got some garlic scapes, is the fermented version or the pickled version better?
@elizabethwilliams4705
Жыл бұрын
I appreciate this voice over very much! This pickling liquid recipe looks like it would be absolute fire on okra....
@neonshirou383
Жыл бұрын
I've been enjoying your content for a while now!! I wanted to ask, since I don't really like sweetness in pickled products at all, is it possible to make a brine with no sugar in it? or is the sugar necessary in any aspect?
@michael6880
Жыл бұрын
1:3 vinegar to water if you're using 12% distilled white vinegar, obviously half that if it's 24% 2:3 vinegar to water if you're using apple cider or anything similar Distilled white vinegar really doesn't taste that good though so I'd recommend adding some spices with that one Balsamic vinegar works really well for adding flavour but it overpowers any subtle flavours you might like, so ~40-50ml to 1L to get the best of both but it depends on what you're pickling
@Shenorai
Жыл бұрын
Crazy thing is; the pickling liquid there is more or less how I start when I make adobo o.o Substitute rice vinegar with apple cider vinegar if needed, of course, and add spices like pepper and a bay leaf
@ayshiacunningham5843
Жыл бұрын
Which last longer? Fermentation or pickling? Also do either need refrigeration? Thanks!!!
@pedrofathiat1465
Жыл бұрын
Can you replace rice vinegar with regular vinegar?? And can you pickle carrots?
@Topomato1
Жыл бұрын
As someone who grew up in Iran, I was utterly shocked to find out other nations add sugar to their pickle "brine". Ours never includes sugar, but one thing to remember is that we like sour stuff more than any other nation that I know about.
@tridsonline
5 ай бұрын
👍🏻 Thanks for that pickle formula! Just to be clear: if i use 200g each of water, soy, and vinegar for a liquid total of 600g .. would the sugar be 100g or 300g?
@TheIrishEgyptian
Жыл бұрын
You said “almost all pickleable vegetables” and now I need to know which ones can’t use that mix 😂😂😂
@michael6880
Жыл бұрын
Most things are pickleable it just doesn't work well with some, meaning it'll pickle but it won't be good Like kale or the green parts of any lettuce
@nblax41
Жыл бұрын
Fermentation is still pickling, quick pickling is using vinegar or brine
@dangelangello8567
Жыл бұрын
Would this work with gluten free soy source? Id love soy pickled eggs!!!
@LongandWeirdName
Жыл бұрын
Why would anyone pickle what they can lactic acid ferment? From cabbage and leeks, through cucumbers and beets, to, apparently, garlic stalks... Everything tastes better fermented/brined with the right mix of flavors... Plus, the salty "juice"(hey... If the vegans can call something they got from an almond "milk", I can refer to cucumber infused saline as "juice") a lovely hangover cure as the salt content actually helps you retain water and the sour flavor wakes you up better than a coffee. I would not want to drink a mix of soy sauce, vinegar, and sugar.
@nola-baissa2433
Жыл бұрын
Can we ferment or pickle without adding sugar? Just to have a keto friendly side of pickles. Thanks.
@vjc267
Жыл бұрын
Can you replace vinegar with lemon juice to pickle something?
@Saagar_Sahu
Жыл бұрын
Pickling and fermenting in english way? Because in indsia pickling done with oil
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