Making Pickled Veggies - Cabbage and Spring Onions - with Yailuan

Link to english comments:
https://ginpaithairang.com/en/c/NGRqV...

#yainangdenmark
https://ginpaithairang.com

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Hi guys!

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Today we're watching my sister, Yailuan, make

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pickled veggies.

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What kind of veggies do we have?
There's mustard greens.

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Mustard greens, right?

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Yes, baby mustard greens.
About 1 kg.

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And one cabbage head which weighs about 1 kilo.

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One bunch of spring onions.

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That's about 1 kg.
Now we've got 3 kilos in total.

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And then we take the green onions to...
Wash them and now cut them.

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If you prefer long onions, cut in half. If you prefer short onions, cut into 3 parts.

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I'm cutting them into 3 parts because that's easier for me to chew.

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If you want them easier to chew, cut them in 3 parts.

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Right.

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When that's done, let's see how we squeeze the veggies.

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You don't cut these up, right?

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They're already good to eat like that. We cut just the spring onions

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and cabbage. We cut that into pieces.

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Into smaller pieces, right?
Yes, this size.

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Now pound the onions.

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[unintelligible]

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Just pound so they're slightly bruised.
This is okay to use.

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How many days does it take?

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You can eat it by tomorrow.

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By tomorrow, right?
Yes. It doesn't take long.

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Onions and cabbages get pickled fast.

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You don't use ground sticky rice grains in this one, right?

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No, we'll just use the water where we soaked rice overnight.

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Just the rice water.

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If you don't want to upset your stomach, you can boil that.

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If you don't want to get sick, boil the rice water.

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Pour salt over.

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You use about...

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[CC: 3 tbsps. of salt per 3 kilos of veggies.]

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One cup, right?
Yes, one small cup.

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She's going to use her hand. See how much she uses.

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2 handfuls, right?
About 3.

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What kind of salt is it? You can use any salt, right?

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Sea salt with iodine.

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Iodized salt. Let me see.

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This is iodized salt, right?

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It's like fleur de sel.

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You used a couple of handfuls of salt, right?

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This is about a couple of tbsps.

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3 tablespoons.

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Keep squeezing. Look at the cook's face.

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She looks pretty today. She did her brows.

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They're no longer green.

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No longer green.

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Let's take a look around.

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She's squeezing in the front porch.

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Why didn't we bring the chairs?

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Where? You want the chairs?

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Yeah, so that we sit comfortably.

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When you squeeze the veggies, how do you squeeze the hardest?

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With the palm of my hands.

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You use the palm of your hands to press down, right?

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How do you know that you're done squeezing?

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I do when I see that it doesn't collapse as much.

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When it stops collapsing.

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Or else it won't taste good.

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It would get too mushy.

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Check that it's not too mushy or it won't taste good.

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It doesn't take long to make, right?

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Just a short while.

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Now we're going to pickle and squeeze the cabbage, right?

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This is the small basin.

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If we take this out in the sun, it won't get crunchy.

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Don't sun dry it.

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Just make it fresh, right?

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Use your hands to warm it.

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This is all one cabbage?

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One head of cabbage.

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You use 2 pinches of salt because there's not much cabbage, right?

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If it's too much, we'll rinse it off. The salt softens it.

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So that it wilts.

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The salt dehydrates the veggies, right?
When you season it, you can measure.

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1 tbsp.

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or 2 tbsps.

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This is to eat at home, not for sale, so I don't measure.

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You can taste while you make it because it's not for sale.

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It's important to know how much salt you'll use after rinsing, right?

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This process is not that important.

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After 2 minutes of squeezing, it starts to wilt.

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2 minutes are good enough.

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Now we're adding the spring onions in here to rinse.

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One more mix,

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so that they mix well

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and then we'll rinse.

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This is all, right? We've used 6 tbsps. of salt

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for 3 kilos of veggies.

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Now that it wilted, we'll rinse it off, pour in the rice water and season it.

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Now rinse it with clean water.

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Pour water in.

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That's enough for now.

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Pour it all in.

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And then put it in here.

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Put the onions in here. Squeeze the water out.

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Yes.

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Is it enough water?
Yes, enough.

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Rinse only once.

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Because this keeps the veggies crunchy.

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Don't use too much water.

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We've transferred it to the old basin

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And then we'll squeeze....