Since the acid concentration isnt standardized in vinegars over the world or even between brands in the same country, recepies like these are not fool proof. The 1-2-3 is made with 12% distilled vinegar which is quite strong, but vinegars usually range from ~3% to ~8% acid concentration which would give very different results with this recipie.
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Since the acid concentration isnt standardized in vinegars over the world or even between brands in the same country, recepies like these are not fool proof. The 1-2-3 is made with 12% distilled vinegar which is quite strong, but vinegars usually range from ~3% to ~8% acid concentration which would give very different results with this recipie.
You don't pickle stuff with vinegar fu cking hell. Pickle with fermentation!
Anyone else getting Chris Hemsworth vibes?
God damn you poseurs always talking about cartouche's. Taking up valuable space with dumbassery.
No salt?
Pickled herring 😊
Do this with rings of onion before making battered onion rings.
Love growing golden beetroots, they taste so much sweeter!
Meh, no, cartoooosh. Not interested.
❤❤❤❤
Can u do a service pov
Hm
Kitchen talk is bedroom talk for me 😂
Yes! 🤗 Add sugar to vinegar. I do this when making KFC style coleslaw. Otherwise, the vinegar is too sharp and sour.
Looks like daikon pickle used for ssam. Very nice procedural. Insert cartouche joke here.
Chef how to do the same with chogia beets but so they keep colour ?
Spicy pickles ?
Smh… you call this a pickle? Lacto fermented nothing !
The fonger tips though
Back to form with this video imo. Realness
Beetroot is dark purple not yellow
Pot hickle
I’m always shocked by the tiny quantities they make in these videos. Is this an accurate reflection of what happens in their kitchen?
We can pickle that!
gonna try this with ginger and see if it tastes like sushi ginger .