Hmong Zaub Qaub (Pickled Greens)

  Рет қаралды 49,081

C.HerCreations

C.HerCreations

Күн бұрын

Пікірлер: 70
@TheBoomona
@TheBoomona 4 жыл бұрын
This is so nice. I miss my mom’s pickle greens. I should have payed attention when my mom made it. Now that she’s gone, I don’t have freshly made pickle greens anymore. Thank you so much for this.
@xx1983xx
@xx1983xx Ай бұрын
I'm making this for the first time this weekend! Thanks for the recipe!
@LindasFavorites
@LindasFavorites 3 жыл бұрын
Awesome! My grandmother use to be my go-to for hmong pickled greens but she's gone now and I CRAVE! thank u for sharing ur recipe!
@mabuhayPinay
@mabuhayPinay 4 жыл бұрын
I really appreciate your sharing this knowledge. This is how my grandma used to make fermented mustard greens (in the Philippines) and she would serve it with a bowl of rice and fried fish on the side! Wow, the memories! Now I'm in the States and it's a lost art among my people. My grandma used to open up the jars after a couple of days and check on the sourness--if sour enough, it's done and in the fridge it goes. The only difference with your method is that she did not put any cooked rice with the greens, just the rice water. And another thing: first thing grandma would do is to dry the mustard greens for a day under the sun and skip the salting part (like you did in your method). I don't know why the greens are dried--it's like they are dehydrated--before being fermented.
@CHerCreations
@CHerCreations 4 жыл бұрын
Thanks for sharing :)
@andiamocucina
@andiamocucina 5 жыл бұрын
Hey that's how we make fermented mustard greens in Myanmar as well except we use the rice water. Always wondered why it was added - it must be for the starch right?
@mayervang-her9610
@mayervang-her9610 5 жыл бұрын
Andiamo I believe it acts as the yeast to start the fermentation process.
@learninghmongwithkao-lyyan8646
@learninghmongwithkao-lyyan8646 7 ай бұрын
Thank you for this video! I have been using it in my Hmong classes. Keep doing some short videos on Hmong traditional dishes.
@thaoxiong1496
@thaoxiong1496 4 жыл бұрын
This is one of the best hmong green mustards pickle. It save my life especially in the Summer time.
@funtime5778
@funtime5778 2 жыл бұрын
When I first tried Korean kimchi, it tasted just like our Hmong picked veggie green, just a little spicy. Thanks for sharing. Now I can make some at home.
@peachypanda1019
@peachypanda1019 Жыл бұрын
So in this method, there's no need to wash or rise the greens at all?
@ahimchinsok5908
@ahimchinsok5908 3 жыл бұрын
hi could you please tell me the name of these cabbage ? i want these seed cabbage grow at my home but i do not know the name of cabbage.
@bonamy25
@bonamy25 4 жыл бұрын
My mouth is watering... didn’t get to make much this summer.. can’t wait till summer
@yengthao1720
@yengthao1720 3 жыл бұрын
Very nice ill need to learn to make some thanks for sharing
@Niampovlis
@Niampovlis 5 жыл бұрын
My mom never made pickled greens with rice before, but I should try that soon. Thanks for sharing.
@Wanderer-bb3vw
@Wanderer-bb3vw 2 жыл бұрын
Yea. I agree. This is the first time ive seen rice being used. Wow. I wonder.
@ballistic350
@ballistic350 2 ай бұрын
I've tried all ways , sticky rice liquid works best, it's weird,
@D3c3pTion
@D3c3pTion 4 жыл бұрын
Love you are a Hmong food life savor. Growing up from a state that doesn’t have much hmong people. I learn from you.
@amyrenthlei1204
@amyrenthlei1204 2 жыл бұрын
can i apply it for cabbage?
@TheMW101010
@TheMW101010 2 жыл бұрын
Then what do we do with the balance leftover fermented liquid?
@chouvue5030
@chouvue5030 2 жыл бұрын
Do u wash the greens 🤔
@CHerCreations
@CHerCreations 2 жыл бұрын
Yes
@MrWanenglee
@MrWanenglee 2 жыл бұрын
Thanks. You are creative young lady.
@yangvue1573
@yangvue1573 3 жыл бұрын
C hawj you're very talented. delicious 😋 looking food.
@gariyas
@gariyas Жыл бұрын
Nice. Have you heard of nightshade leaves? Many cultures use some kind of nightshade, very common is black or American, or others in Africa. The Hmong name I think might be zaub iab or zaub ab? I think it’s common among Hmong and among the favorite of many cultures. Not many mention them but it would be great.
@1212haro
@1212haro 2 жыл бұрын
How do you store this long term?
@Paj21Kat
@Paj21Kat 3 жыл бұрын
Do we need the sticky rice?
@trumplostlol3007
@trumplostlol3007 3 жыл бұрын
You can ferment it without rice. Just add salt. The finished product will be less sour.
@tiffanyvang9262
@tiffanyvang9262 4 жыл бұрын
I like zaub qaub too, it’s so refreshing
@thormya
@thormya 5 жыл бұрын
I love you channel. Keep posting more recipes. ❤️
@lieblee3063
@lieblee3063 4 жыл бұрын
Well explain. I have some American mustard greens, will make some today 👍🙏
@heroaddict1
@heroaddict1 2 жыл бұрын
Can you drink that liquid? It doesn't seem as clear as how my grandma made it but I've been craving some!
@CHerCreations
@CHerCreations 2 жыл бұрын
yes you can :)
@maovang4629
@maovang4629 2 жыл бұрын
Hello. I live in an area that doesn’t have much Hmong food so I was wanting to do this pickled mustard green myself but after watching a few YT tutorials, I have found many different ways of pickling the greens. Your step seems much easier and simpler (I’m all about simple steps, since I am a very novice cooker) but I was wondering can you explain why you also mixed in some of the cooked rice into the greens? This recipe brings back memories of watching my mother make it but since it has been over 20 years, I can only vaguely recall the process and my mother is no longer with us now. I hope you can see this comment even though it has been awhile since you uploaded this on YT here. Thank for any help you can give on understanding how to make this recipe.
@CHerCreations
@CHerCreations 2 жыл бұрын
The rice helps ferment it and makes it more sour.
@maovang4629
@maovang4629 2 жыл бұрын
@@CHerCreations thank you for clarifying. I do like it more sour tasting. Others I watched didn’t use rice water so it was confusing.
@CHerCreations
@CHerCreations 2 жыл бұрын
@@maovang4629 yes my grandma makes it without rice water and it’s less sour. Just a light sourness. But not fermented.
@mollyher6097
@mollyher6097 3 жыл бұрын
Thank you for the recipe! Love your channel!
@kavang1042
@kavang1042 3 жыл бұрын
i love you! i know if i need to learn how to cook anything hmong or asian i come to your site! thank you thank you
@alexiagarcia3382
@alexiagarcia3382 3 жыл бұрын
Ooh thanks you very much, I was searching how to make it, and I didn't knew how we call it in hmong! All my childhood, thanks you so much! 🙏🤗❤
@maileevyne5000
@maileevyne5000 Жыл бұрын
I don't see where the one tbs of long sticky rice comes in...
@friedn00dle
@friedn00dle 6 жыл бұрын
😁😁 you're so cute. I love that fried chicken comment you made because I was thinking of fried chicken at that time too. 😂😂😂 thank you!
@ramnunthari8709
@ramnunthari8709 4 жыл бұрын
Could we use any kind of rice btw?
@CHerCreations
@CHerCreations 4 жыл бұрын
I like to use both regular short grain rice as well as sticky long grain rice. But you can just use regular short or long grain rice is fine. It doesn't have to be sticky rice. I wouldn't recommend brown grain rice.
@graphene1487
@graphene1487 3 жыл бұрын
very cool recipe! will be trying. Cheers to a happy gut biome
@Peacefulvibes684
@Peacefulvibes684 4 жыл бұрын
Do you sticky rice or regular rice? Do you wash out the rice after putting them with the vegetables?
@CHerCreations
@CHerCreations 4 жыл бұрын
I use both regular short grain(1/2 cup) and sticky long grain rice (1 tbsp). Do not wash after you cook it. Cool it before putting it into the vegetables.
@MrVegita2
@MrVegita2 3 жыл бұрын
I understand the use of any CHO, u can sub cane sugar for rice water too to speed up fermentation. My problem is temperature. What if my highest temp (24/7) is only 50F degrees? I could use molasses to try to speed fermentation time but temp is key. Help people. Like fox mulder said, “I want to believe” that I can make pickled mustard greens in sub zero degrees. Last fermentation run: 1 month 50f or < degrees n sweet rice water. Starks, “winter is coming”. Me, F... the white walkers, need my greens ASAP.
@thaoxiong68
@thaoxiong68 3 жыл бұрын
4:33 your spontaneous commentaries are funny and cute😂
@sunggamingentertainment8823
@sunggamingentertainment8823 5 жыл бұрын
Rice recipe please? Is it blood rice?
@amytsab
@amytsab 3 жыл бұрын
Interesting. My mom they pickled theirs different. It's sad cause I only know part of it and cannot remember the rest of the methods.
@wbkevzoo6188
@wbkevzoo6188 4 жыл бұрын
Love it so easy
@ramnunthari8709
@ramnunthari8709 4 жыл бұрын
My aunt pickled for me in this method..it's sour and tasty.
@CelineBoyd
@CelineBoyd 5 жыл бұрын
Wooooo!!! Finally I know how
@Roses78
@Roses78 3 жыл бұрын
I laughed when you said ohh fried chicken lol. I was thinking to myself man this would be soooo good with fried chicken hmmmmm.
@LordZorak11
@LordZorak11 4 жыл бұрын
I had no idea you used rice as an ingredient .
@maivnyiaj5217
@maivnyiaj5217 4 жыл бұрын
Wow... its pretty different from my in laws... but everyone has there differences of making their food.
@dobbinloomis6562
@dobbinloomis6562 6 жыл бұрын
That's how I eat my pickled green mustard too just that I add ginger and green onion on mines.
@keith23615
@keith23615 6 жыл бұрын
Yummy.....😋👍🏼
@you_r_my-world2288
@you_r_my-world2288 6 жыл бұрын
Love your videos I make my different tho
@valoriegriego5212
@valoriegriego5212 3 жыл бұрын
Yummy!🙂
@nounavang478
@nounavang478 5 жыл бұрын
Love it 😁
@mercado.gang.membernocap4742
@mercado.gang.membernocap4742 3 жыл бұрын
I only use raw rice liquid instead.
@cynthiaxiong1120
@cynthiaxiong1120 5 жыл бұрын
I like ginger slices in mine with whole chili peppers.
@georgievang77
@georgievang77 3 жыл бұрын
Yummy!🤤🤤🤤🤤🤤
@tsistxobuaphe
@tsistxobuaphe 5 жыл бұрын
siv pab nias o
@kuvgetawayutube
@kuvgetawayutube 6 жыл бұрын
Ua Tsaug!
@ntxoovkavvwjchannel1847
@ntxoovkavvwjchannel1847 2 жыл бұрын
Zoo heev li nawb li cas los peb yog hmoob nawb es peb sib pab nias tes txhawb nqa peb cov KZbin nov ua ke mus nawb ua tsaug ntau ntau os
@ailyyang5982
@ailyyang5982 3 жыл бұрын
Wrong rice 😁
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