Wondering what to cook with this sour cabbage? Check out this video: Jade Cabbage Dumplings with Pork Filling (翡翠白菜饺子) - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8l5XEw13_bE.html
Both are naturally fermented lactic acid foods, but most kimchis involve more ingredients (like rice flour porridge, fish sauce, salted shrimp, other vegetables, etc.). This looks like a delicious simple pickle like sauerkraut. I'm definitely going to make this!
Growing up, we had large gardens with enormous green cabbage. It was labor intensive to cut and shred the cabbage (on giant wooden mandolins), layered with salt in 30 gallon crocks . Fermented, watching and tasting for months. Then jarred and canned them. The best kraut ever.
Made exactly like sauerkraut. Even more. You can ferment many vegetables exactly the same way. I've fermented collards, chard, spinach, broccoli, escarole, radishes and zucchini just like this. I use a big ol' bucket. Some vegetables are drier, so you may need to use a brine of 1/2 cup salt to gallon of water instead of dry salting. Also store bought green cabbages does tend to be drier than fresh out of your garden.
in bulgaria we ferment various vegetables all in one place for the winter. cabbage, green tomatoes, carrots, cauliflower, sweet peppers and celery. when they are ready we make a salad called turshija.
Hello. I am a self learned (and mom taught) cook. I love to cook all types of food. I saw your page a few months ago. I have been in the military for years and EVERYONE loves me to cook for them or for special days. I Love Chinese food BUT I have always been scared because I had no idea how to cook Chinese food. I have watched ALL your videos and I have your WOK! I finally tried to cook stir fried rice (ordered your recommended sauces). WOW!!!!! It is sooo GOOD. I am going to take it on Monday for my soldiers to taste. Thank you so much!!! I have another way to cook and make people happy!!!!!!! :-)
Big masonry glass jars on the to get this week list, I love how this woman puts me to work almost every time a video comes out, as a scientist let me congratulate you on that explanation of the fermenting process, it was superb, thank you.
Well done, Mandi! Concise instructions for a ubiquitous ingredient in much Oriental cooking and the core of any fermentation recipe for anyone wanting to customize with other ingredients. Thank you.
So Chinese sour cabbage is ... sauerkraut! (traditional type, not jarred commercial kind) OK, different cabbage cultivar, but otherwise essentially the same. Not surprising since sauerkraut is simply German for sour cabbage. Looking forward to the recipes.
I made some a couple of weeks ago, and yeah. It tastes exactly like the sauerkraut I know and love. The texture is finer, but it's the same otherwise. Would I make it again? Yes. In fact, I like it so much, I'm growing napa cabbages, just to pickle.
A simple process for what seems a versatile ingredient. Thanks again for providing the science behind the process. I guess I’m a “nerd””,” but I appreciate knowing why things happen the way the do. 💜
I made this recipe from Magic Ingredients video a couple of weeks ago, and it's very good. It tastes like western Sauerkraut, but the texture is finer. The wedges mean you can use whole leaves instead of just little shreds, like you get from traditional German pickled cabbage. I like it so much, I'll have to make more next week, or I'll run out! Roasted peanuts, fresh fruit, and pickles make my weeknight dinner plans so easy, so running out of pickles would be a nightmare. I'll have to use your method next, Mandy!
My fermented cabbage is a great success.please teach us more recipes using this ingredient.i tried your glass noodle recipe with it.it was really delicious 😋.
I am here since the beginning and I am very happy to see your channel growing so good! The best content as always but now with a full pro video, sound. I see all the hard work. Thanks for sharing you Asian roots with us. Cheers from Canada.
Looking forward to the recipes involving this ingredient! This recipe is very simple and easy. Like of like the very first step for making kimchi, haha. Thanks for the video.
Easy delicious and healthy 👍. I love this recipe. I eat sauerkraut every few weeks but always with pork and roasted in the oven. I need to expand my horizons 😉💕💯🐲🙏🙏
wowow. I would like to make some later as well. I grew up in Panzhihua, Sichuan, where have many people are from North of China. So I love their food as well. The fermented cabbage is good to cook soup together with pork spare ribs. Do you like our Sichuan fermented pickles ?
If you use screw on lids like this you need to open them occasionally to let out carbon dioxide, otherwise pressure can build and your jar could explode. As an alternative there are airlock lids or containers designed to release the carbon dioxide without letting in oxygen.
Looks a lot easier than shredding the cabbage like it's done with sauerkraut. I'm going to try this. Pickles are not the same as fermented foods. Did you add pickle juice (vinegar) at the end or was it ferment juice from a previous batch?
Hey what is the storage options like, does it have to be in a dark spot or can I just leave it on the counter? At some point, do I have to put it in the fridge? Thanks for doing the video!
Hey, I had a question about your recipes involving foods like general Tso’s and sesame chicken. Any ones with battered chicken. Is it possible to do these recipes in an Air Fryer oppose to using oil?
Hi there. I have a question.. If I reuse the old pickling brine to make a new pickled cabbage do I still need to rub salt on the cabbage or can I just soak the cabbage in the old brine
if you add chili powder to make it spicy, this is pretty much kimchi. this is a great instruction. i've also found 4oz mason jars without a lid make a great fermentation weight AND since they are hallow, they have a nice little empty space that allows room for some overflow before the bubble up and leak on your counter. masonjarlifestyle.com/wp-content/uploads/2016/12/ball-quilted-4oz-mason-jar.jpg
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I know you can. I've even used other vegetables than cabbage. Spinach from the garden is wonderful. I've even fermented foraged vegetables like stellaria media. It turned out very good. If you use western green cabbage, that's sauerkraut.
Salt + cabbage then stick in jars? This is the same as sauerkraut (the cabbage is usually sliced in sauerkraut). Fermenting techniques are so universal they arise independently in various cultures.
I always love her and her recipes, dedication. But I wish she washed the cabbage. She has no idea how often u can find insect eggs between layers of the cabbage.... 🙄 yes bugs and eggs will be dead but .. plz. Wash cabbages.
Fermented sour cabbage? Northern Chinese cuisine? Who are Northern Chinese? That was KOREAN territory & Korean.... That area has occupied by the Chinese illegally.