Homemade Chinese Pickles Recipe

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Today we are making Chinese pickles. These tart, crunchy bites show up all over China. We use them as noodle toppings; They can be appetizer or side dish in fancy restaurants. Some street food uses it as a flavor enhancer. There are many Chinese recipes that require Chinese pickles. Although there are people that don’t like pickles, I think they are delicious, inexpensive and good for you. The recipe is actually quite simple and basic but it is also easy to fail because of some small details if you are not careful. There are lots of tips and tricks that I would like to share. And I am also gonna talk about the science behind the process which will allow you to understand more and succeed on this.
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Buy the spice grinder that I use in the video: geni.us/rscgYZH
INGREDIENTS
- 5 kg of water = 5 liter = 5.26qt = 20.5 cups
- 380 grams of salt [It is better to use pickling salt: geni.us/NVnjDT6]
- 100 grams of sugar
- 3 grams of star anise
- 5 pieces of bay leaves
- 5 grams of cinnamon
- 10 grams of Sichuan peppercorn[Amazon Link: geni.us/Gw7LP]
- 5 kg of the vegetable mix (Celery, cabbage, carrot, Chinese Turnip radish, long beans, chilies, )
Note: The measurement I gave above is very salty. When you make the first batch of pickles, you always want to make it saltier to inhibit bad fungus from growing. Once you got the first batch good, you will have some healthy bacterias in your jar. Then you can use that as a mother to make more pickles and adjust the saltiness.
Here, I want to talk about the traditional Chinese pickle jar. It is a fat ceramic container with a shoulder around the neck. And has a bowl upside down to cover the jar. This is the best thing to make Chinese pickle. It no transparent so the light will not go through, which allows the healthy fermentation to keep going. You can fill up the shoulder part with water and it will seal the jar completely. Also, it can automatically release the air during the pickling process. With this, you will have a higher chance to be successful. I could not find this thing in Ecuador. I do want to bring one from China but it is too heavy and delicate. They have it on Amazon. Here is the link if you want to buy it: geni.us/1nadD8

[@ymasea25]

A passionate young lady, generous with her culinary knowledge. Tq Mandy.

[@oceanlbi]

This girl is extremely delightful and knowledgeable, excellent in every way

[@erichimes3062]

I agree.

[@sdlock83]

I believe she studied these things in school and learned about the science behind it.

[@fairwind3058]

@William Wallace88She's a charmingly lovely human.

[@johane4764]

"Now, let's talk about how to keep the brine *forever.* " Man I wasn't ready for this kind of commitment.

[@peterfitzpatrick7032]

Til death do u part... 😂😂😂😂

[@graphene1487]

For-ev-errrrrrrrrrrrrrrrrrrrrrrrrrrrrr

[@elgawahergya]

Hahahahaha hahahahaha

[@queenmina5705]

🤣🤣🤣

[@ruthau-yeung6055]

She’s the most detailed and scientific lady who shared the information. Easy to follow, right speed of speech with clarity. I was researching for a Chinese pickles receipe. So far she’s the best one!👍🏻

[@pinkmonkeybird2644]

Thank you so much for such a clear, learned explanation of the Chinese pickling process. My parents taught me how to pickle and preserve vegetables, but to be honest, I never cared for them overmuch as they were bland. But I had a life-changing pickle experience in college. My roommate was from China, and her parents would bring jars of homemade Chinese pickles whenever they visited, and I fell in love with their spicy, crunchy, salty-sweet goodness. I haven’t been brave enough to make them - until now. I’m so happy I found your channel. Your passion and enthusiasm are infectious. Thank you so much.

[@mlcarrs7209]

I have been a fan of Dianxi Xiaoge and Liziqi for quite some time now and watched ALL their videos. I fell in love with their cooking style, from techniques to ingredients and just everything about them. However, they're not tutorials so I am very glad that I stumbled upon your channel. You just ooze with fine skills in you technique and in communication. How I love to hear your sensible instructions and rationale. So yeah, thank you very much for sharing. Can't wait to binge watch everything that you uploaded!!! Love from the Philippines!

[@thathobbitlife]

Those are great channels!

[@muicr]

No refrigeration required! Thank you for continuing the best of our chinese traditions. I love your smile, clarity & thoroughness

[@andyyyz9114]

Very comprehensive & detailed. Thanks a lot :)

[@GladysRWhite]

hey Mandy! In Latin American countries, there are artisan factories that make clay pots for cooking. Perhaps you can ask around, go to the markets, and inquire for ""cazuelas de barro", ¿quién las fabrica? I am sure you can have someone make your pickling jars for you. We like to cook in clay pots in Mexico, Central America, and I am sure in South America too. It´s just a matter of having pictures, dimensions, for you to have your pots made to your requirements and the cost shouldn´t be that high either!

[@paradisoperduto4900]

Gladys R. White Pretty much everywhere people used to cook in clay pots before tge convenience of gaz or electric stoves. The clay pots for pickles like it is mentioned on the video, is available on amazon. But it is also available on other shops mainly professional shops for restaurants, cooking and so on.

[@janainarogerio1030]

Cooking in clay pots is very popular in Brazil, particularly in the NE and SE states. I´m from Rio and love it!

[@zenau6033]

I love how detailed the explanation of this pickling vegetables... best guideline for someone like me who have zero knowledge about vegetables pickled... Thanks for sharing..

[@mssuezee6178]

would regular red radishes work please dear? thanks so much 🙋 from B.C. Canada 🇨🇦🌹❤🙏

[@lisacastano1064]

@@mssuezee6178 yes

[@mssuezee6178]

@@lisacastano1064 thanks so much Lisa🙏🇨🇦

[@alfiebearbear6669]

@@mssuezee6178 I am not her(😁a him also) but...have you never made pickles?? Ask a friend,a relative,the recipe is the same,and you can make a lot of variations. I don't use sugar,because I want them healthier for my guts. There are a few variants: with a mix of vinegar,water and salt;water,oil,salt and sugar; water,salt and sugar, and water and salt. You can make them with cold water,or,for a faster result with hot water. We also pickle eggs. So yes,red radishes are ok.

[@mssuezee6178]

@@alfiebearbear6669 yes I have

[@mariamasini7211]

Hello Mandy I just saw you today for the first time and I love the way you explain how to make pickled vegetables thank you ❤️💐

[@chaikiankhiong]

What a charming personality, lady! Your fermentation tip is absolutely a gem. Keep making more videos and needless to say I enjoyed enormously. No doubt will try to pickle one day soon.

[@shannonrobinson262]

I just put about 5 lbs of cucumbers into this. Only alteration was grape leaves instead of bay leaf for the tannin and I added garlic into the brine before straining. I was lucky and found a shop that sells Chinese pickle jars for under $25 each, so I bought 2. I made pickled Jerusalem artichokes in this one first. It turned out amazing. We use some in a potato salad and it was fabulous, so crunchy. The second jar has a Scoby in it to make kombucha. I need to go get a couple more jars for more veggies. I’m loving how easy these jars make it to pickle. It almost like the veggies and jars know what to do and do it.

[@Mishin108]

Thank you Mandy, these pickles look delicious. The knowledge and enthusiasm you convey in your videos is great.

[@robertmooking6474]

My congratulatons on your excellent video: very thorough, to the point, generous with tips and all the relevant information. You are a very good teacher.

[@tillycomedy2194]

most cooking tutorials never go THIS in depth in the instructions! your video is a gem 🥰 i’ll check out your other videos!

[@davidmaisel8062]

Great pickle recipe especially the long beans! You can use a fermentation lock (used in beer and wine kits) to make life easier. Those peppers you have there also preserve well in neutral alcohol. Great video!

[@wimm1392]

I love pickling stuff, you have shown me a few trick which I didn’t know young lady, your video is awesome with very good information and instructions. Thanks very much for sharing.

[@mischellyann]

Thank you for all the detailed information. I started seeing KZbinrs showing their pickles and pickle jars, but you gave the most detailed, clear information on how to start and maintain your pickling liquid.

[@phillange166]

On filling the jars, "Kind of like a puzzle." This is why we appreciate your videos. Plus, your accuracy and clarity in scripting.

[@rodmckenzie9089]

That was a whole lot of great information about making pickles. With respect to checking how well your jars will seal I would offer this suggestion. Fill the jar about one quarter with boiling water, put on the lid and shake the jar. The boiling water will heat the air in the jar creating pressure. Then when you turn the jar upside down to look for leaks the contents will be pressurized and leaks will be easier to spot. I hope this is helpful 😁

[@ophelian4646]

Thank you, very helpful 👍

[@AlissaSss23]

I'm not sure that works on plastic lids...

[@lisahinton9682]

@Rod McKenzie NONONONONO Don't do this. Someone is going to get hurt! This is a completely bad idea. One person's idea of "boiling" is another person's "lava temperature," and not everyone can guage one-quarter. And the contents are going to want OUT of that container, and someone is going to get the lid blown off and boiling water rocketing everywhere. DO NOT DO THIS.

[@IngaHicks]

This is a great channel and I love how you explain things so thoroughly. I learn a lot from your channel and you do a great job explaining things! Keep going Mandy :)

[@1tinac]

I could not have said it better. You are an excellent teacher. I am excited to see these pickles get used in your future recipes. Thanks for sharing.

[@sugaredviolets2085]

And yet it’s never boring! I love Mandy!

[@bzz5601]

YES!!!! Thank you so much for this recipe! I will be using it this year for sure when my garden comes in.

[@artistlovepeace]

Thank you so much Souped Up Recipes. I am forever grateful for your channel. I grew up working for a Chinese family and these are all my favorite recipes.

[@anagomes3637]

This is the best channel ever! You really love what you do and that is the secret ingredient of all your videos. Congrats!!

[@rpowling]

Hey! Great video. I make a lot of ferments, and a lot of pickles, but have never added spices to my salt brine before. I will try this recipe. Thank you! Fyi, the white stuff on the top of your jar is Kahm yeast. Its harmless. It can make the flavour a little bitter, but it is not bad for you. Even in the second shot where there was a lot of it, it is ok. The easiest way to skim it off is to blot it with a paper towel. It is ambient, and probably just crept in thru the tiny crack btwn the seal on the jar. Anyway, like i said, it is harmless. However, it is NOT ok to have anything round, or fuzzy, furry, green, grey, yellow, or any fungus or mold that grows in circles, like a typical mold bloom. When you find that stuff, you have to toss all the brine, all the pickles, sterilize and start again.

[@SoupedUpRecipes]

Thank you for the information. Learned a lot.

[@artichokez3270]

there will be much less yeast if you stir it about 2 or 3 times per day. always keep it moving with ferments

[@bradleydowning4655]

@@artichokez3270 I agree. I like to give the container a shake periodically. It seems to break it up and/or prevent it. I once saw in a video where they pickled cucumbers out in full sun in massive tubs that were circulated with a bubbler. I imagine for that reason.

[@gypsytrixz1004]

I was going to post the same info... ;-) I too am still alive lol thank you for sharing this young lady is awesome

[@iamnotevenanumber3312]

@@artichokez3270 If that is required. Just shake the jars a bit and turn them over. Easy peasy. No need to put any tools into the pickles while they ferment.

[@oggyjack5902]

You are the best teacher who is so humble and your love for Chinese food is visible by the way you explain things, I've been following your channel amd today I couldn't help commenting, keep it up

[@annaabroad5762]

You’re so detailed and easy to learn from. Thank you for sharing your knowledge. ❤️

[@leche_sagrada377]

EDIT: Okay there's some fermentation magic that happens after two or so weeks and the 5% saltiness mellows out. The pickles are really great. If you try it, that's the percent I would go with. Okay so I tried this recipe and thought I'd share my experience in case anyone else wants to try it: First, these end up being *very* salty. Honestly, too salty for my taste, even after rinsing the pickles. Most pickling brines will use 2~3.5% salt, and these double that. I did a version with 7% and then a version with 5% salt where I used a combo of fish and soy sauce in addition to sea salt. She does this because, as mentioned, these are intended to stay out of the fridge and be added to occasionally. What I would do next time is drop the salt content, ferment them for 2 weeks, then pop them in the fridge when they're as sour as you like. They will continue to sour but slowly, and there is no risk of spoilage. The other thing is that she adds a little alcohol on the top to prevent spoilage. If you don't want to do this, you can just add a pebble or small jar to keep the vegetables submerged. Any sort of weight. In fact, I would do this anyways whether you drop the salt content or not. If the vegetables are under brine, they cannot spoil. "Keep it under the brine, and all will be fine". Last comment: the spice mixture gives these pickles an incredible flavor. Really, you should try them. I also suggest substituting soy and/or fish sauce for 0.3-1% of the salt to give a really complex umami flavor. But lower the salt content, especially if you don't think you're going to be using the brine for months and months, and absolutely keep them submerged.

[@mmmygc]

So 5 percent brine tastes fine?

[@kyleshanebeck1645]

This was so informative and clear,thank you so much for sharing with us all. I can't wait to try! I love making new types of fermented food

[@casualinvestor6220]

Thanks for showing the possible mistakes we could make!! This really raises this video to the next level 💯😃 and I had a small laugh when I saw that pickle explosion 😆. Delicious pickles 🥬🥒🌶🥕

[@GladysRWhite]

Another excellent recipe!! Thank you so much, dear! I love pickles, so I will try your recipe soon.

[@billyguel]

I didn’t know you live in Ecuador 🇪🇨, that’s amazing! I from México 🇲🇽 and I love your channel and I can’t wait to do this recipe. Thank you for sharing 😁

[@goldreverre]

Really interesting method. As always, you gave a thorough explanation with lots of helpful information. 赞

[@Kviten7]

Can't wait to try it all out! Thank you a lot for your video! I spent two years in China and now that I'm back I miss Chinese food so much! Thank you again and have a nice day :)

[@MultiDooder]

I love watching these videos! So informative and easy to follow. Thank you for all you do. :)

[@hassiroonbyer1250]

i never knew how this was done. i am very thankful.

[@IapetusRetroStuff]

Thank you for sharing this recipe with us, I will certainly try it soon. Love from Portugal.

[@davinatest8467]

This lady is just wonderful...I love all her recipes...good job!

[@rneustel388]

I loved your video! It was so detailed and informative. I subscribed and am looking forward to watching many of your videos!!

[@kevingarner1558]

Thanks for this information, Mandy. I have been fermenting different vegetables for a few years now, but had never done them the Chinese way. These are very tasty! I love snacking on them. By the way for anyone thinking of getting into fermenting, do it! I have had many health benefits from eating fermented foods.

[@XxxcloackndaggerxxX]

Extremely Organized highly skilled at making food a delightful and delicious source of healthy eating!

[@iannrobbins]

Your description and demo was very helpful. Well done. Thanks very much!

[@hope5360]

Thanks Mandy! That was really inspiring. I've never made them- looking forward to doing it!

[@Daniel44125]

You should put a small glass container with some extra brine inside on the top of the pickles to hold them below the brine's surface. This will prevent mold growing on top.

[@lisahinton9682]

@Daniel44125 My Korean friend uses a clean flat rock to sit atop the vegetables when she makes homemade pickles. Hey, it works.

[@emelyndasig1158]

You deserved a millions of subscribers.

[@ts4686]

I LOVE how you explain everything, so it's easy to understand how and why and what if. And your recipes are easy to follow. Thank you and all the best 😊

[@smoothsmurf]

Today was the first time I watched you!!! And I loved it, looking forward to seeing more! And Hello from Adelaide in Australia xx

[@TheChiramu]

This is a really cool episode. I loved hearing about the science and I loved seeing the old Chinese pickling pot! It's so cool, how old is the pickling method btw?

[@jadecummings8093]

This is an amazing recipe, Mandy! I love it! 😊

[@fairchan67]

I love your channel, due to your honest information and fun way of showing how to cook oriental foods. From Trinidad and Tobago.

[@dsartain3404]

Extremely comprehensive explanation and great recipes- thank you.

[@cammiemcclure2178]

These look and sound delicious. I have pickled before but never fermented. You gave very good instructions. I feel more confident to try it now. Thank you!!

[@jarrodelias]

Fantastic video very informative. Made me very very hungry. I've subscribed to your channel. Thank You and Peace.

[@call5sam]

My family has made salt pickles for years. Basically the same process as the Chinese use. Always enjoy your videos.

[@timstravellingwok]

I love your channel and I have been an avid subscriber of yours for a while now, but most of all, I love your accent and the precision by which you explain and do things. You are as methodical as myself, therefore I feel a connection in your approach. Thank you and keep up the great work.

[@toddstropicals]

We just found a glass Chinese pickle crock at our local Asian market. And yes we bought one😁

[@stlukesartproject]

I wanted to share my correspondence with Mandy because it might help more people : Q I forgot to add vinegar in my recipe, what should I do? A In your case, you can wait for another week and see if there are any fungus growing. If not, that means you are good to go. Q So the alcohol works as a preserve? Or a fungus inhibitor? By the way I just looked again today, at the top the brine is very clear, but towards the bottom it is a little cloudy and some sediment at the bottom of the jar... is this okay or not? A That is normal, don't worry. The alcohol works as a fungus inhibitor! As long as you can make sure all the tools you use is clean, your pickles should be fine. By the way, the recipe for the pickle is a lot saltier than our normal taste. That is to ensure a higher chance of success. If you want it to be less salty, you can adjust the sodium amount when you add more vegetables to the jar (I usually just don't add salt or add less salt when I use the same brine to pickle the second batch of vegetables). Once you are happy with the flavor, you can keep it at the sodium level. Q Thank you so much! I am so sorry I still have more questions: 1) could I still add a spoon of vodka to them NOW to inhibit future fungus growth? 2) replacing vegetables in the brine - do they need to wait for 20 days? Do I need to 'burp' them every two days? can I just fish out the older vegetables while the new ones pickle? Should I add vodka to brine when I add new veg? A I am glad I can help. If there is not any visible fungus, it is better not to add alcohol to it anymore. I will say, the second batch of veggies probably will be ready in 12-15 days. The third batch will be around 8-10 days. After the third batch, your brine will turn into an "old brine", which has a balanced amount of good bacterias. Every time you add new vegetables, it will be ready in 8-10 days.

[@SoupedUpRecipes]

Thank you for writing this =)

[@yapuntai7584]

It's ok

[@silviaera243]

Can i add vinegar instead of alcohol?

[@Songstree]

You have nice and sweet voice ,it doubles the enjoyment of videos. Keep it up.

[@0624cancer]

Thank you for the clear explanation of the pickling process.

[@orkbluefin]

I like that you cover all the bases. Nicely done and Thank you. Can't wait to see what other videos you have!

[@malcr2325]

Great to see. What I don't understand is why is there a thumbs down even before the show starts? You've not even seen the Video yet?! Keep going Mandy. Love to see all the methods and ideas.

[@JT-py9lv]

Too many mean people in the world. Why do the haters pop up where they're not wanted.

[@malcr2325]

@@JT-py9lv Yes. I would bet it is some know nothing kid. Just "Trolling"

[@elizabethletsoso2558]

Can't wait

[@AeriolNicols]

Malc R - jealousy

[@intheocean007]

Someone must just wait for new videos to come up and automatically do thumbs down, for some reason unknown. Really does not make sense!! ? I have read comments tho, that apparently whether it is a thumbs up 👍 . . Or a thumbs down 👎 . . It still benefits the channel somehow? Tho i don't know enough about KZbin to understand that!

[@matmats1312]

"And im ... still alive :D!!" Hshdhd it killed me

[@darciemerriweather1206]

Thank you, I am going to try to make these.. you gave a great tutorial, I'm sure it will work♥️♥️

[@ayent_einstein]

Keep it Souped up! Your explanations are great. Thank you.

[@michaeltellurian825]

This is perhaps the best pickling video on KZbin. I've researched the process for many years and she knows what she's talking about. I've confined my efforts to mostly cucumbers (a "pickle"), but almost anything can be pickled. The one point I disagree with is calling cucumbers in vinegar a "pickle". It is not. It is a faux pickle, a fake pickle, an attempt to mimic the taste of something that has been pickled, meaning fermented. I think she was trying to be kind and unoffensive to us in the West. Everything else she said is accurate and she has a solid and extensive knowledge of the process, including the safety concerns. This video has inspired me to extend my pickling to other veggies. Thanks, Mandy!

[@Shaun.Stephens]

So pickled onions done in vinegar aren't actually pickled onions? If my grandmother were alive to hear that she'd be shocked!

[@michaeltellurian825]

@@Shaun.Stephens That is correct. When certain foods are placed in a brine (salt solution, usually in the 3 to 8 percent range) "bad" bacteria are killed or prevented from growing and "good" bacteria grow. There are several types of these good bacteria, the most important one is Lactobacillus. This is a type of probiotic and is necessary for humans to digest their food and occurs naturally in out intestines. It is this bacteria that causes the fermentation process to occur. It feeds on the sugars occurring in the food you are pickling and its presence makes it impossible for the bad bacteria to grow, hence making the food safe to eat without refrigeration for a long time. The presence of vinegar actually kills the Lactobacillus, preventing fermentation from occurring. Fermentation causes the food to have a sour taste and that is one of the reasons people have used vinegar to approximate the flavor. Fermenting foods has been around for a very long time, thousands of years, in fact. To us moderns, particularly in the U.S., it's cheaper and quicker to produce the imitation than the real thing, and for our grandmothers, who had both refrigeration and canning, there was no necessity. I hope this video has inspired you to try pickling for yourself. As I said in my first comment, it is an excellent tutorial for anyone wanting to try their hand at it.

[@Shaun.Stephens]

@@michaeltellurian825 Hi Michael. Great explanation, thanks. However as I understand it there are two types of 'pickling' processes which can be differentiated by the terms 'fermented pickles' and 'vinegar pickles' (or simply 'pickles'). One isn't really an imitation of the other. This is the way it is understood in the UK and here in New Zealand. Both methods have been around for millennia. Acetobacter is very hard to keep out of alcoholic beverages (fruit flies being the main vector) so for as long as humans have left non-salty wet stuff (especially sweet stuff) around to ferment there has been both alcohol then vinegar. (The very term 'vinegar' is derived from old French for 'sour wine'.) To the best of my knowledge all pickled onions available for sale in the UK and here in NZ are pickled in vinegar, as are 'gherkins'. Vinegar pickling long pre-dates refrigeration as there has been a ready supply of vinegar for sale in the UK and Europe for many centuries and vinegar pickling is both safer than fermented pickling and is usually simpler. However I don't disagree that properly fermented pickles are likely better for health than vinegar pickles as, as you pointed out they include Lactobacillus which *can* be useful for anyone with a compromised gut microbiota. (Though very few living organisms in 'probiotics' survive the trip through the very acidic stomach to make a home in the gut - medically it's been proven better to introduce then via the other gut opening. )

[@michaeltellurian825]

​@@Shaun.Stephens Our disagreement is that you claim storing food in vinegar causes fermentation to occur. I claim that it does not, that fermentation is a different biological and chemical process, and in fact vinegar prevents the fermentation process from taking place. And since you introduced the etymology of the word "vinegar", I'll offer the same for "pickle": The word “pickle” comes from the Dutch "pekel" or northern German "pókel", meaning “salt” or “brine”. The title of this video contains the word "pickle" It is a tutorial about pickling various vegetables in the Chinese tradition. I'm wondering why you're still arguing about these very basic concepts? If you read the ingredients label on a jar of gherkins in your supermarket and it contains vinegar, then it was not fermented. It used the canning process to preserve the cucumbers and used vinegar to mimic the naturally occurring sour flavor of fermented cucumbers. I urge you and anyone else reading this discussion to do your own research. Many colleges and universities have agricultural extensions that will provide through their websites all available information on the fermentation of food.

[@Shaun.Stephens]

@@michaeltellurian825 You have a comprehension crisis. I have never claimed nor do I believe that vegetables stored in vinegar ferment. I'm not stupid, I worked for years in a field controlling bacterial and fungal fermentation. Re-read the above without prejudice and you will see that. I'm aware of the etymology of the word 'pickle' (I donate to Wikipedia annually and also have been an editor for years so that *everyone* can learn things). The etymology of the word doesn't have anything to do with fermentation and in fact often salt or brine is used to *prevent* that very thing. Being a food snob and gatekeeping a term that has for centuries had (and still has globally) more than one meaning is pretentious. The whole world doesn't speak American English (though sadly a lot of non-native English speakers aren't aware of the difference and learn their "English" from Americans).

[@user-px5be4oh3g]

hello ...how are you? its amazing.....recipes.I must try.. your hair is just lovely how can you care your hair my hair is ver weak and I have hair fall problm.please help me out ooooh my 10 year baby girl have also very weak hair.....please please replay I am waiting

[@dghabvsgshbsvhwjhsv8831]

Your explanations so clear! Thank you so much! Спасибо!

[@fajaipc8585]

You are an amazing teacher, a master in Chinese culinary. I always enjoy your videos with detailed explanations. Please produce more.

[@carlblyth8479]

forget the recipe...i just like listening to your voice...

[@letsdoit8493]

Girl I just watch your videos because of your lips 💋, n that red lipstick n glassess 👓 killing me, u r so beautiful...

[@RkkiTkkiTaavi]

stop creeping on women

[@millafruit]

Fantastic video. Great tips. Superb clarity. Easy to understand. You are so sincere, genuine and certainly a great help. I love your videos. Thanks for sharing ☺️👍🏻💖

[@mrodriguezpope]

The best explanation for this recipe ! Thanks so much.

[@MrSockKing]

I love your videos. This one is going to be a favorite, I can tell already. I can’t wait to try it.

[@blacktea7603]

Thank you very much, this is exactly what I was looking for!

[@ryanfreerealms]

such a thorough guide! thank you so much excited to try it out!

[@daisyrose6952]

i lover your videos so much! they're really helpful. ❤️ thank you

[@lennielow]

Always a pleasure to learn new things from you. Sincerely thank you for sharing with us.

[@mysticseraph2213]

Such a great video. Practical, informative, and best of all: you let us know the optional/variation choices we can choose from. I particularly appreciate your advice around the sugar and salt and vinegar, adjusting to taste. I love a tart (vinegary) pickle, but I have a friend that I'm *sure* I could get to like pickles, if I just make them a bit sweeter for her. I will enjoy playing around with your recommendations to get some pickles we all enjoy! Thank you so much! :D

[@janehall2720]

One Chinese restaurant in NJ always gave you a small plate of these along with fried noodles while you looked over the menu. Totally yummy! I made this in College (I went to a culinary school) and I can recall carving the carrots into flowers.

[@MissPepperChu]

If I lived in Ecuador, I think we would be cooking buddies!! I can't wait to try your recipe! I make a Korean style of pickle with onions, jalapenos, chayote, and garlic - it's soy sauce based. Thank you for showing me a different way to pickle veggies. You are very informative and you make the cooking experience so much FUN! Sending you kindness and laughter from Ontario, Canada!!

[@hannahbaha997]

Girl you nailed it.. Love watching your videos as they are very informative.

[@carltonsoo829]

This is a very detailed masterclass!! You're very professional!! Thank you so much for making this video!

[@texbotany]

Thank you for the video! It looks like a lot of work and planning to make this one.

[@hexsing2760]

I keep coming back to this. This really helped me.

[@abrabr6720]

Thank you so much. That was very helpful.

[@nemslacierda1423]

I am new to your channel and i'm impressed coz its very informative. You made cooking easy for us.. Im excited to view your other videos.. I am really asian when it comes to food.. ☺️

[@jolanda1334]

Love all your recipes. All your videos are very professional and easy to follow.

[@andreamagistrado2916]

Amazing video. Simple and easy to follow but has loads of helpful info. Thanks.

[@arlenelobban6778]

You are a great teacher explaining why and why not to do things.

[@wick3dwords]

Just made these. Thank you so much for your video!

[@essemsween818]

This is another brilliantly explained video.

[@daniloortega4233]

Extremely organized and very well explained the concepts, thanks for sharing

[@mrsfrick26]

Love your receipe and your hardwork for sharing. 🤗 Thank a lot for sending me a link of mapo tofu.

[@jkhan5176]

Very clear explanation and easy to follow guidelines,will definitely try.

[@spicyhot1695]

Nice and informative presentation. Thanks for sharing

[@duncanmitchell1689]

wow ...so much info for this...your a great teacher with all your top tips....

[@bettyahrens2432]

Outstanding! Best video I’ve seen on making Chinese pickles. Thank you so much!

[@morowinda]

I've just done this recipe and I'm waiting to see how they turn out... So excited and apprehensive at the same time lol. I'll get back on how they turned out later

[@lisahinton9682]

@Arathe S Dyith So, how did the pickles turn out? I hate it when people say they will come back and tell everyone how it went, and then they don't follow through. Now my night is wrecked. 😂 Seriously, though, how did they turn out? I hope they turned out well!

[@universaltalks2844]

just got chance to see your channel...loved the way u explained .....willl try for sure....much love ❤️💕❤️❤️❤️

[@Naamtok]

Wow - just wow. I would love to become adept at this. I'll give it a try while the weather here in the UK is still cold. Cheers!