The rural aunt picks "old sauerkraut" and fermented for 15 days for 1 year.
Тәжірибелік нұсқаулар және стиль
Hello everyone, this is Xiaoxiaoyang! There are so many mustard greens in the field that you can’t finish eating them. Today, the rural aunt moved out of the ancestral vegetable jar to pickle the old sauerkraut. The traditional method of sauerkraut is crispy and sour after 15 days of fermentation. Too much to eat!
There are so many mustard greens in the field that you can't finish eating them. The rural aunt pickles the "old sauerkraut" and fermented for 15 days for 1 year.
A hill of vegetables, a bay of lake water, a piece of mountains and rivers connected~
This is Xiaoxiao Yang, telling about life in rural Fujian.
The mountains and rivers are homesickness, and the thick tea and light rice is our story!
Thank you for watching and subscribing, I am waiting for you here! !
Click on the link 👇👇👇, wonderful and uninterrupted~
xiaoxiaoyang.page.link/dingyue
#It's Xiaoxiao Yang Ye#Sauerkraut#mustard
Пікірлер: 99
很有傳統的農家，木桶是寶，石鎮是寶，罈甕是寶，方法是寶，樸實是寶，能做粗活是福氣，是家庭的寶
神仙日子真的很羡慕，自給自足，平平凡凡就可以👍🏼👍🏼👍🏼
Grandma is so strong! She's in better shape than most 20 year olds I know!
用純天然的工具, 好棒 !
Grandma you're so strong love you stay health
加薑絲大腸跟豬血 一起煮湯超讚， 再來一碗 炒麵跟甜辣醬 更是絕配
很喜歡寧靜的生活，聽到雞叫很舒服。I like it .
Its very big veg , we call lai veg , I am from India , Assam , love to see your video and learn lots👍🏻
I love you so much. Thank you for your teaching me. I would like to do it and i like to eat .
這種是一種大芥菜！是太大了！包芯的很好👍👍！
Your soil much be very fertile. Those green vegetables is so big. I am learning some new things here. Thank you for sharing. Fan watching from 🇲🇾 Malaysia.
@FuJianGrandma
3 жыл бұрын
We have some planting skills, so the vegetables grow very well, thank you for your appreciation, I am a Chinese farmer
@andrewzhang985
2 жыл бұрын
This is normal size vegetable. This variety of mustard green can even grow to two meters tall as well. The fresh leaf can be stir fried on its own or with a little meat, it tastes very good.
I like the large fermenting pots. I make sauerkraut with cabbage sometimes. I didn’t think of fermenting mustard. I grow giant red mustard during the winter. I also want to make Kim chi. Hi from New Zealand.
@egpteho8004
2 жыл бұрын
Hi I'm from NZ too!
@egpteho8004
2 жыл бұрын
I'm making kimchi today as I'm writing this.
@drewyardley7685
Жыл бұрын
Cool!
aku suka banget sayur ini,,,,makasih nenek,,,,jadi ngerti cara membuatnya
Love these videos. Similar to the mustards here in Virginia jusy not as tall. Make my own sauerkraut also. Keep them videos coming coming
Nature is a great teacher. Nice👍👍
@FuJianGrandma
3 жыл бұрын
We should be thankful for the power of nature
saya suka channel ini 👍👍
ผักต้นไหญ่มากๆ
Enak di masak sayur kuning ikan kakap
Giống cải to ngon quá ❤️
喜歡這種房子
👍👍👍
👍👍👍👍👍👍💕💕💕💕💕
Rau cải siêu to khổng lồ ngon quá
Tôi muốn ăn đồ của bà nấu nhìn rất ngon 🤤
جميل جدا
@FuJianGrandma
3 жыл бұрын
Thank you
Does the water have yeast in it or does it form on its own please? Thank you
日本の高菜漬けや野沢菜漬けに近いのかしら😃あとひとつ知りたいのは諸葛菜ってありますか❗️
👍
移到罈甕保存久，木桶口大會空氣污染很會壞了。
这是什么品种的芥菜？比我在新加种过的芥菜大几倍，应该是春菜。
மிக அழகான பதிவு வாழ்த்துக்கள் ❤️
@FuJianGrandma
3 жыл бұрын
நன்றி, இன்னும் அழகாக இருக்கலாம்
房子很有乡村气息！有点像日本的房子！安静！好地方！能介绍下在什么地方吗？
@FuJianGrandma
3 жыл бұрын
福建闽中
@andrewzhang985
2 жыл бұрын
是日本的房子有点像中国的房子，好吗？日本这种房子是向中国学的，而不是中国向日本学的！
@user-up9mq4tc5x
2 жыл бұрын
@@andrewzhang985 中國痴
沒有字幕
這芥菜也長的太好了，是怎麼種的呀！
@FuJianGrandma
3 жыл бұрын
😁😁
@chiragwadhwa6121
2 жыл бұрын
Tf
Pena que não entendo sua língua amo este canal
@FuJianGrandma
3 жыл бұрын
Este canal apresenta principalmente a vida rural na China, um estilo de vida bastante casual
他們是福建嗎？
泡在水里用石头重压后上面还要盖住吗？泡多长时间？没有语音和字幕说明不太清楚。
@user-hx3yj7cw4w
2 жыл бұрын
半个月左右、天气冷可能时间会长点
請問加開水是冷開水嗎?
@cherryhi
2 жыл бұрын
是滾燙的開水，視頻裡看見冒熱氣～
这个怎么和平时的介菜不同
@user-pz8by1wj5r
2 жыл бұрын
芥菜有很多種品種，我知道的就有四種，也許更多種，大姐種的菜很好
Cay cải to thế ah
Look at the size of those greens. They’re ginormous.
@FuJianGrandma
3 жыл бұрын
These mustard greens are as tall as a 5-year-old child
@atoleangami2077
2 жыл бұрын
@@FuJianGrandma 00 00 0000p0p P0 Lp P P
請問把發酵半個月的酸菜擰去多餘的酸菜水，請問沒有酸菜水移到老罈可以存放多久呢？
@yanj111
2 жыл бұрын
老坛子因为用水封，没有氧气进入。所以可以继续发酵。和开始用水覆盖的原理是一样的，都是无氧环境。保持一年以上都是没问题的。
@anita006022
2 жыл бұрын
@@yanj111 感謝
@bettychen8392
2 жыл бұрын
放冰箱冷藏一個月
身手靈活。勤快能干。只是，家人呢？
为什么要从木桶转到老坛呢？
@FuJianGrandma
3 жыл бұрын
水封隔绝空气利于保存，木桶与空气有接触，越久会越酸的，也更容易坏掉！
@carmenwong8312
2 жыл бұрын
放在老坛，没加那之前腌菜的水吗? 可以一年都很还好吗？
These mustard greens are gigantic in size compared to what we grow in the USA. There is such a similarity in your mom's food preparation and what I saw in S. Korea. Of course the Koreans use lots of salt and red pepper. Also, Koreans love a well aged and heavily flavored Kimchi, but in Seoul there is the simple fresh Kimchi and raw unfermented Kimchi in water. It's all good.
@FuJianGrandma
3 жыл бұрын
There are many ways to kimchi, we should choose the healthiest and most delicious one! I believe Korean kimchi is as delicious as we are!
請問這是哪裡？ 台灣哪裡？
@gncho2004
2 жыл бұрын
這是福建
哔，好大棵的芥菜
它是什莫 ？i'm from Thailand🤫🤫🤫
他寫的是湖呀嫲的酸菜！當然是湖南啦！哈哈😄！
@user-be7gy5de5z
2 жыл бұрын
都發霉了吃了致癌！用的東西不夠清潔~
Мамка...кремень!!!))))
@valentinano3816
3 жыл бұрын
Тут ещё что! Она когда капусту ташила я подумала не каждый осёл столько утащит!
不要砍得那么低！太老了也不好吃的！还原给土地做肥也好！
@FuJianGrandma
3 жыл бұрын
老的有削掉
我见识少呀！这是芥菜吗？这么大一颗！
This is soo big
You didn’t wash your veggies not good
@evelynetuuyen
Жыл бұрын
They wash them after the fermentation before eating them.
Что это за листья
@klaraweber8497
2 жыл бұрын
И для чего они
字大小看不清楚要寫大点
FREE HONG KONG - ! - FREE UIGHUR - ! - SAVE MYANMAR - ! -
كيف تتخلصين من مراره هذا النبات؟
@user-rs8wl6xh9r
3 жыл бұрын
妳是我的偶像．手藝太棒了
@FuJianGrandma
3 жыл бұрын
بعد التخمر ، ساءت مرارته
😖😖😖😖
酸菜本來就不用洗菜
@FuJianGrandma
2 жыл бұрын
传统的酸菜是不洗的，吃之前洗就好了！
@sdcatmini8012
11 ай бұрын
洗了就失去了好多益生小菌菌了😢
這種吃多了對身體不好👎！久不久吃一次就可以！
假酸菜，不好吃。东北酸菜正宗，进贡佳品
@freshmanny9455
2 жыл бұрын
何为正宗？南北口味不同，南方人也吃不惯北方了重口味，北方人也不喜欢南方的甜