4 Ingredients TAIWANESE PICKLED CABBAGE 

Thank you very much! I respect that a lot, life time learner is the way to go~ I'm learning new things everyday about cooking too and I love it Thank you for watching and the sweet comment

Yeeesss! I love it! how did it go? did you like the flavor?

Thank you~give it a try! super simple and tasty, it gets sweeter and sweeter overtime, the 3rd and 4th day pickle taste almost like candy~

Yeeahhh! You're an expert aren't you haha, This goes the best with stinky tofu no doubt! I'm glad you found what you need! lmk how it goes P.s. it taste even better if you left it overnight in the fridge, extra crispy and the flavor is better too it goes well with purple cabbage too! no bitterness remain at all after 24 hours

hahaha, the smell of chu tofu is def notorious, the stinkier the better we say haha. and you're right, I've never though of why there's pickled cabbage always serve with chutofu! great to know! thanks for sharing~

Wow, i love how detailed you watch my video, and ask such a great question. I’m impressed! So this type of pickle is a bit different then the other one you watch, and you’re right that there’s air in the jar and we do not add any additional water into it, cuz this pickle cabbage is more for flavoring than preserving. And it can only less for around a week in the refrigerator, not room temperature. The whole pickle process is very fast as-in cabbage are edible raw as well and only need some flavoring. So tossing and turning the bottle that let all the cabbage intouch with the solution will do the trick. The cabbage will also soften up after a day or so in the bottle, so everytime i take some out, i’ll put it back rotating the position. As in sometimes straight up, Sometimes upside down. P.s. Overnight pickle cabbage has the best flavor 🤭

@@ericayeahtw Thank you for your response answer. I understand now, I will try your method in near future. I have never had Kimchi and will likely try that too in future. I will also watch more of your videos, subscribe, like, etc. :)

Glad it helps, Happy to have you as an audience, Have a great night:)

OMG! what a great idea! I'll def work on that, tho in the meantime, here's another chicken you can get in night market and in my opinion taste way better, which is the Taiwanese popcorn chicken, or yian su ji, or yian su chicken. the same recipe can also be use on a Jipai too! hope you like it! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KID9RojnR5Y.html

Great question, you def can make a version without sugar, but the taste will be slightly different. My favorite part of this recipe is the sweet and sour flavor. Remove the sugar it will still work, but just taste differently

Aww I’m happy you found what you are looking for that makes me happy! Lmk how it turns out😊

@@ericayeahtw For sure! Thanks again! Have a great weekend!

Welcome~ and nice to meet you too

其實我個人認為泡菜是一種食材處理方式、世界各國各地都有自己的泡菜製作方式、我對四川泡菜的了解是那種老壇泡菜、老泡汁可以重複泡豆角、蘿蔔、辣椒等等食材。至於這種純高麗菜花椒泡菜、蔡體沒有完全沒入酸水裡、這是我在台灣常見的做法、若要說正統泡菜由來、其實也是來自於古朝鮮、不是四川。但要說四川泡菜不正宗嗎？我也覺得這樣不妥、畢竟各有各的好、口味也非常不同。 世界上若真只有一種泡菜、是不是也太無聊了一些呢：）不知道你怎麼看、交流一下吧：）

@@ericayeahtw 这是外省人里的四川人带去台湾的做法。和红烧牛肉面、奶茶、卤肉饭一样，传入台湾后经过了改良，更加符合当地口味，比如台湾人在香港奶茶里加入了珍珠，然后推广到了全世界。其次你说的古朝鲜更是无稽之谈。“朝鲜”是明朝皇帝赐的名字，更何况现在的朝鲜人起源于远古时期中国东部的东夷人，朝鲜泡菜kimchi是一个汉字词，写作浸齑，意思是浸泡的蔬菜碎，所以泡菜怎么会是起源于朝鲜呢。你说起源于台湾都比朝鲜要靠谱

This is “Taiwanese “pickled cabbage:)台式泡菜，you should ask a Taiwanese, it’s normal that you’re wife and you haven’t tried all “chinese food” give it a shot☺️

There is a salted brine liquid with vinegar, so this is a pickling method. I work for a taiwanese Cafe and we do the fridge method to avoid lacto ferment pickling for customer allergen. It's delicious and worth trying.

@@ihaveyourmom1 thanks for the explanation! That’s clear now! Pickle it is! Haha I’m still kind of confused about the whole fermenting, pickling, aging differences😅 translating two languages back and forth always makes me doubt myself “am I wrong?” Soo glad you helped

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rTM09nBO_Pc.html here's a zongzi video for you:)

thanks for your opinion~