[ENG SUB] 醃菜 (粵語版) Chinese Pickles - 酸蘿蔔, 大芥菜, 紅蘿蔔, 黃瓜 - Fast and Easy

Chinese Pickles (Pickle Daikon, Cucumber, Chinese Mustard Greens)
Vegetable pickling is an ancient vegetable processing and storage method, which has a long history both in my country and abroad. In the past, there were not enough vegetables in winter. Pickles can allow vegetables to be stored across the seasons and saved for winter. Today I will teach you how to pickle vegetables.
1) Boil 900 g of water in a non-metallic pot, turn off
the heat, pour in 450 g of sugar, stir until the sugar
is completely dissolved. Pour in 450 g of white vinegar,
stir well, cool to room temperature. The ratio is,
sugar : vinegar : water is 1 : 1 : 2.
2) Daikon need not to be peeled. Skin make it crispy
after pickling. Washed with a brush. There are two way
of cutting as shown in the video.
3) Cucumbers do not need to be peeled. There are two
cutting methods shown in the video.
4) Remove the leaves and keep the stems of Chinese
Mustard Greens. After pickling, the leaves turn black
and not crispy. Cut them off and save them for other use.
Use the stems only.
5) Peel the carrots, cut into sections first and then slice.
6) Small red pepper, chop it for those who like spicy food.
Otherwise just piece the skin with a knife.
7) Put the above ingredients (except Red Peppers) in a
container, sprinkle with 50 g salt. Marinate for 40 min.
Mix and turn 2 - 3 times. Salt draws out the moisture,
removes bitterness, and makes vegetables more crunchy.
8) Rinse twice to remove excess salt. Drain and set aside.
9) Put the above ingredients into a non-metallic container.
Pour in Brine until vegetables are covered. Pickes can be
served after 24 hours. Stored at room temperature or in
the fridge. As long as it is not contaminated, shelf life
can be long.
蔬菜醃製是一種古老的蔬菜加工貯藏方法，不論在我國還是國外都有着悠久的歷史。以前冬天菜卻不夠吃, 醃菜可以能讓蔬菜跨越季節貯存起來，留到冬天冬吃。今天教大家醃製蔬菜。
1)糖醋水:水900克放在非金屬鍋中燒開關火,倒入白糖450克,攪拌片刻至糖全溶.倒入白醋450克攪匀,放涼待用.糖醋水的黃金比例是,糖:醋:水=1:1:2 .
2)白蘿蔔可以不去皮,皮雖較硬,但醃後更爽脆.用毛刷反复洗刷乾淨即可.有两種切法:A)切條.B)二連刀(雙飛).
3)黄瓜(又稱青瓜),不用去皮.两種切法:A)切條,B)二連刀(雙飛).
4)大芥菜去葉留梗,菜葉醃後變黑又不爽脆,切除留作别用.只用梗,斜刀切片.
5)紅蘿蔔去皮,先切段後切片.
6)小紅椒,喜歡吃辣者切片.只能吃一點點辣者,把皮割破二個口子即可.
7) 把上述材料(辣椒除外), 放在一個器皿中, 灑入50克鹽
醃40分鐘. 使蔬菜斷生、抽出水份、去除苦味, 令它更爽脆.
醃的過程中, 要翻動兩三次. 之後冲洗两遍去除多余的鹽份,
瀝乾待用.
8) 醃製: 把上述材料放入非金屬器皿中,倒入糖醋水(沒頂).
醃上一天可以食用. 存放窒內或冰箱均可. 只要不受污染,
保存期可以很久.
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[@lilianngai2947]

連皮的蘿蔔 口感与味道提升了不少。的確勾起不少童年回憶

[@lilianngai2947]

糖醋水的黃金比例 絕對是零失敗 👍

[@mcchu3249]

😋😋自小已喜歡吃甜酸泡菜，十分惹味。但一直以來只懂吃不懂得弄。現在才知如何泡弄。多得老師詳盡示範教導。🙏🏼🙏🏼

[@tiffanychang1530]

謝謝老師的詳細指導 👍👍👍👍👍😋😋😋😋😋🙏❤️

[@mcchu3249]

😋😋自小已喜歡吃甜酸泡菜，十分惹味。但一直以來只懂吃不懂得弄。現在才知如何泡弄。多得老師詳盡示範教導。🙏🏼🙏🏼

[@user-nu8kk6ro5l]

看了都流口水了。👍！

[@xli1059]

❤👍

[@a902l9]

This man is wise with his kitchen experience.

[@bucOOloco07]

Great instructions!

[@putranusaav]

I really like you practice cooking

[@stevelum7916]

多谢多谢 👍

[@petertsang1109]

多謝老師分享

[@KK-to1ss]

Looks very delicious..

[@toursblooming2983]

谢谢陈老师分享

[@eschang6678]

Thank you, great tutorial! Can we reuse the brine?