Love the Vietnamese food thank you for sharing your recipes. The pickles should be a wonderful addition to me and my family's recipes. We will let you know how they turn out thank you keep up the good work.
@benthere80514 жыл бұрын
I cut carrots and daikon radish into matchstick-size pieces and make a pickling liquid like Helen's. It makes a great pickle for my banh mi sandwiches.
@Athecubus4 жыл бұрын
Thank you so much! So much variety in one video. My mom would do pickles but she never measures and I try to do it and it dont taste like the one she makes. So happy you made this video!
@JohnZeroSignal4 жыл бұрын
Thank you, Love you Helen
@casualinvestor62204 жыл бұрын
Loved this entire video and there is no way I would have known about the rice water thing if you didn’t show it! Thanks so much! 🥒🌶🥕🥬🍆
@HelenRecipes4 жыл бұрын
Glad it was helpful!
@dt66534 жыл бұрын
Chi Helen is so awesome. Thanks for another great video.
@johnwesley7637 Жыл бұрын
yummmm!!! 😁 this is sooo goood.. i remember at my friend's home.. enjoying snacking on some pickled baby eggplant with some fish sauce and rice... soo good.. and one time my friend's sister cried when she found out her mom had put newspaper with the cabbage to wilt on top of her new car.. it actually was all funny.. and her car was not harmed at all
@jerseyarc18913 жыл бұрын
Tot lam... nguoi phi here 🤩🤩
@jariasikainen24334 жыл бұрын
Great Tips for a pickelings !!!!
@biophile24 жыл бұрын
That is a fabulous video. Thank you.
@greeeneyes914 жыл бұрын
awesome! definitely trying that out :) how long will it survive in the jars?
@benthere80514 жыл бұрын
Use very clean jars and preparation equipment (including hands), and you use 1.5 tablespoons of salt per quart of brine, and you keep the veggies submerged, they will start to ferment in 3 days at 65 to 70 degrees F. Use sea salt or Pink Himalayan salt, or non-iodized salt. The pickles will ferment in a week to ten days on the shelf. They will become more and more tart as they ferment. When they reach the level of tartness that you prefer, stop the fermentation by putting them in the fridge. Use clean chopsticks or utensils to remove the pickles from the jar, working from the top down. The lactobacillus that drives the fermentation process comes from the 3rd rinse of rice, so use bottled water for your third rinse, don't use chlorinated water, and don't boil your brine. That's why Helen used treated water. Your pickles will be a great source of high-grade probiotics, so this will be a great addition to your diet if you are on antibiotics. The pickling process uses lactobacillus to make lactic acid, so you don't need vinegar (which is acetic acid). The lactobacillus converts the sugars in the vegetables to lactic acid. The lactic acid controls and prevents unwanted bacteria from spoiling your pickles.
@su00192 жыл бұрын
What is the English name of cu kieh it’s like bunching onion. I couldn’t find any English video on it. Can you upload a video about it
@minervahernandez87934 жыл бұрын
By the way all are yummy looking and looks very delicoious i dont think ill be missing the meat i will enjoy it with a small portion of white plain rice cook only in water with no salt and nooil.
@phamquangloi4 жыл бұрын
Cảm ơn Helen!
@shadowdancer13584 жыл бұрын
Where do you buy those tall nice jars?
@linrueangsri38274 жыл бұрын
My favorite
@thocon3203 жыл бұрын
Helen, do you boil the water before use or just use room temperature filter water?
@nsneneem4 жыл бұрын
Question Helen, when you do pickle beans spout, do you wash bean spout before.
@thucnguyen95593 жыл бұрын
yes yes yes yes. Wash with at least 3 waters. It has oils on it.
@lunasun6664 жыл бұрын
great ideas to can different!! how long can you store them?
@HelenRecipes4 жыл бұрын
I mentioned tips for storage towards the end of the video
@lunasun6664 жыл бұрын
@@HelenRecipes yes but close how long would it be possible to store?
@cloudsinthesky3536 ай бұрын
Fermentation Brine: 1,5 liter purified water 2 tbsp salt 1 tbsp sugar 1/2 cup 3rd rice rinsing water Leave 2-3 days in an undisturbed place. Stop the fermentation process by putting it in the fridge. Always use clean utensils to keep the brine uncontaminated.
@lani_lucia4 жыл бұрын
How is the flavor different from your 1:2:2 ratio recipe?
@phoebefreely36663 жыл бұрын
Can you please make banana flower recipes please? I have Vietnamese co worker make it look like salad. It is no meat in there. My mouth watering and wish to make it.
@LinVaj4 жыл бұрын
I’m glad you started incorporating music in your videos. Gives the video an upbeat vibe and definitely a lot more interesting to watch. 🙂
@tweeiesweety4 жыл бұрын
Hi where did you get the jars?
@buddhanguyen18834 жыл бұрын
Hi Helen, what can i use in place of the rice water? Can you tell me what is the purpose of the rice water? Thank you.
@HelenRecipes4 жыл бұрын
Rice water boost fermentation but it's not a must. You can skip it
@buddhanguyen18834 жыл бұрын
@@HelenRecipes thank you!
@davescheer50383 жыл бұрын
Helen , have you used Napa cabbage to make pickles yet?
@HelenRecipes3 жыл бұрын
Yes, I did, you can search for kimchi helen's recpies video
@davescheer50383 жыл бұрын
@@HelenRecipes yes I’ve made kimchi before but have you ever substituted Napa cabbage or bok choy in place of mustard greens? ( I feel an kitchen experiment coming on ! )
@Bhiladpy-up9uy4 жыл бұрын
Baby eggplant is my favorite to eat. Outta all of them. Second is bean sprouts and cabbage. Last is the carrots just cause I hate carrots lol
@liarima833 жыл бұрын
how long do these vegetables last in the fridge?
@BondaSebelas4 жыл бұрын
I like
@chrissycxc49094 жыл бұрын
how do you hold the vegetables down in the jar?
@stevenl54113 жыл бұрын
Round toothpicks
@FamilyFunTimeReview4 жыл бұрын
I will try your recipe. Nhin thay ngon qua. Em cung co lam kenh va co chia se cach nau nuoc mam cho dua mon rat la vua an. Hy vong chi va ca nha vao va ung ho kenh em nha. Cam on.
@thomasr54994 жыл бұрын
After Fermentation outside for 2 days you put it into the fridge?? Or just leave outside? How long it stays good?
@ConstantlyRepeatingMyself4 жыл бұрын
Put in the fridge otherwise it will be too sour.
@kimberlee32434 жыл бұрын
So just salt and sugar? No vinegar?
@troymayo4 жыл бұрын
Can you reuse the pickling juice? If so how many times?
@D9270-f8t4 жыл бұрын
You can to make the next batch faster. I have no idea for how many time though. Probably there is no fixed number, you can use it util it's too sour
@troymayo4 жыл бұрын
@@D9270-f8t I made another batch using the same juice. It didn't have as much "punch" as the first batch. Not bad though.
@phuongkatoo4 жыл бұрын
chị ơi, em không cho thêm nước vo gạo thì có được không ạ? hay là phải thay nước đó bằng dấm hả chị? 😵
@HelenRecipes4 жыл бұрын
ko cần nước vo gạo cũng được em nhé. Đây là cách muối dưa truyền thống ko cần dấm
@phuongkatoo4 жыл бұрын
@@HelenRecipes dạ vâng, vậy là chỉ cần muối và đường cũng đủ để rau củ lên men chị nhỉ ☺️ em cảm ơn chị ạ :x
@benthere80514 жыл бұрын
Sử dụng nước từ hoàng tử thứ ba của gạo. Bạn không cần thêm giấm.
@mimit74984 жыл бұрын
What’s the best way to clean the jars beforehand?
@tarabooartarmy36544 жыл бұрын
Unless you’re canning, you don’t have to worry TOO much about sanitizing the jars. The vinegar will kill pretty much anything. I usually just run mine through the dishwasher on the hot dry setting and when they are cool I swish some vinegar around in them and then rinse them out.
@Levintagee4 жыл бұрын
Option 1. Microwave the glass jars for 30-40 seconds (no lid on obviously since metal in a microwave will cause an explosion) or Option 2. place all of the lids and glass in a boiling pan of water
@camtudinh93834 жыл бұрын
Chị ơi dưa cải vắt lần đầu xong rồi nước lần 2 là nước gì vậy ạ?
@HelenRecipes4 жыл бұрын
nước muối dưa đó em business.facebook.com/watch/?v=2629155523794057
@thaonganvu72254 жыл бұрын
Chị có thể để tiếng việt đc ko ạ
@somaislam79804 жыл бұрын
How eating this
@minervahernandez87934 жыл бұрын
Its too much details and diferents methods for each can you send instructios written please.
@cywong94224 жыл бұрын
NO VINEGAR??
@Nocturne224 жыл бұрын
no, it uses salt as the preserving agent
@damiann47344 жыл бұрын
The sourness from pickling with this method taste alot better than vinegar. Its sour but doesnt have a vinegar smell.
@TM-qj4yr8 ай бұрын
Still prefer the original brine from you recipe 11 years ago. This brine is way too pretentious!
@HelenRecipes8 ай бұрын
this is how it is made traditionally. Why is it pretentious?