Making My Favourite Japanese Pickles

[@willymags123]

sending all my love from the United States. It's been awhile since I've been on KZbin watching videos but I'm glad you're still on.

[@Sparkuus]

I'm not going anywhere! :) Thank you very much! :)

[@amenodorime271]

Wow 👏 Did you grow them?!

[@Sparkuus]

I think my mother-in-law did. I didn't help with that planting

[@erpatitube]

That looks very cool. I know it’s different but it reminds me of the process I’ve seen for the making of kimchi. How does it compare to western style puckling?

[@Sparkuus]

No vinegar used here. I don't know about other Japanese pickles though.

[@AnitaHelena17]

Have I ever had takana?

[@Sparkuus]

I'm really not sure!

[@surlyogre1476]

Looks like kimchi to me, too.

[@Sparkuus]

Kimchi is a different vegetable (Hakusai, or Chinese cabbage) and it uses WAY MORE red pepper massaged into each leaf separately. This is much easier! Tastes totally different too.

[@surlyogre1476]

@@Sparkuus Yeah, You're right about Kimchi needing a lot more red pepper paste. Since I've never tasted mustard greens, I'll have to take your word for the rest of that. Kimchi is good, though.