Bí Quyết Bảo Quản Rau Củ Cả Năm Muối Chua Sấy Khô Làm Mứt Từ Vườn Nhà

This doesn't need to be overly complicated—just a little purple cabbage will brighten up your entire day. In this video, I'll show you how to fix it so it won't get moldy like this anymore. And here's a little extra tip I've never seen anyone do before. Ensuring that everything is truly sterile is extremely important. The fermentation process will produce gas. Then, you take a small amount of medical cotton. I will make one batch of jam using sugar, and I will try making another batch using honey. Thank you, everyone. You know, sometimes you plant cauliflower, cabbage, or anything at all. And then suddenly, they were all ready to harvest. And then, you have a huge amount of agricultural products. Good morning and welcome back, everyone, to Quitty's garden. When I first started gardening, I was quite enthusiastic and planted row after row of various vegetables. Then suddenly everything ripened all at once, and I was stuck with tons of carrots, tons of cabbage. At that time, I truly didn't know how to preserve them. Since then, I have learned countless ways of doing it. Therefore, in this video, I will share with you many different ways. To preserve the abundant agricultural produce of mine, as far as I know, There are several different forms of preservation. Freeze-dried, pickled, fermented, and then made into jam. Making jam is also one of the things I will do in this set. Today, I will guide you through making jam from rhubarb. thin-skinned fruits, and woody tomatoes But I won't use sugar; instead, I'll use honey and pear seeds. The fragrant mulberries together with their pear seeds can help the jam thicken. Meanwhile, honey will bring a sweet taste. However, you need to use a slightly smaller amount of honey than the usual amount of sugar. Nevertheless, today I will do two batches. One batch uses sugar, and one batch uses honey. Both will be great. And in this video, I will also make sour pickled mustard greens. Combine with a touch of seasoning inside. This is the most interesting part, harvesting. Look at this stunning shuple tree. I have a few more shuple sanh trees over there. Do you see these tiny little trees? These small trees have just been planted into the ground. And I haven't even applied any manure or compost to them at all. But look at the plant lying in this pot. I personally dug the soil in this pot. The tree was planted using the very soil from my own backyard. You see, all the effort we've put in has been more than worthwhile. And so I will turn this shuple into a... Are you all ready? I'll turn it into a beautiful jar of pickled vegetables. And you know what? It's as easy as counting 1, 2, 3. Take a small onion. Add a few more carrots. Look at this tiny, adorable little carrot. Oh, they'll grow wonderfully in my pickle jars. I'll pull it up. A small carrot has just come into view. Excellent. Let's wait and see. I will go down to the stream and pick up a stone. We will take a few stones of this slightly rounded, flat shape. I will use them to stuff inside the fermented cabbage coconut pot. Help the coconut always be drowned in sorrow beneath the water. Welcome everyone to the stage. These are the stones I have. I picked them up from the stream yesterday. and washed them thoroughly. Now I will pour boiling water over them again. Alright. Like this, for example. Ensuring everything is sterilized when you work on this It is always extremely important. Keeping everything nice and clean is always a good habit. Let me see what I can find here. I'll take a few carrots. Chocolate. Ah, save those thin ones for jam later. Chocolate. And I would like a bit of onion along with garlic. I'll take a few more beans here. Take the rhubarb plant as well for our jam. I guess that's enough to fill the jar. It's time to prepare the old vegetables. I will take all of them and put them here. to prepare and pack it tightly into the jar. Alright. This doesn't need to be overly complicated. And it's really not complicated at all. These beautiful peppers I just took out of the freezer Because freezing is another excellent preservation method. We have bananas in our freezer. All of this is bananas. Just bananas. There's corn too. Tapioca bananas. Bananas... Oh, bananas. When my garden was two years old We have bought a deep freezer. Because it is an extremely effective preservation method. Add a few chili peppers to it to add a bit more spiciness. Yes, I washed the old vegetables clean and took them to be weighed. Use salt in the amount of 1.5% of the weight of the old vegetables. I have 881 grams of old vegetables here. And if my calculation is correct, the amount of salt needed is approximately 13.2 grams. This is pure Himalayan salt. There is absolutely no frost coating. I will dissolve salt into warm water. And you know, I'm extremely fond of spicy food. So I'll make it a bit spicier. I'll give you a cup of coffee. Or 1 tablespoon of chili powder into it. So I have a few frozen chili peppers and a few dried chili peppers. Because drying is another excellent way to preserve your food. My idea is to freeze my bananas and my chili peppers. But I also dried the bananas and dried the chilies as well. When I finish this, I will take the entire onion part, chop it finely, and dry it. Alright, now we just need to pack them into the jar. This is the creative part. Add a little more milk, and one more carrot. Stick the carrot down in this corner, onion. Oh, I'll put my entire purple cabbage in there. A little purple cabbage will brighten up your entire day. Put everything in. Add a few beans. One more chili pepper. Carrot. Well, we're about to fill the jar right up to the brim. We need to leave one more gap for the stone. Maybe add a little more up here. Just a little more of this. You need to press them down tightly and snugly. Then I will mix these two liquids together. If I mix these two together, that's my vinegar, warm water, and chili powder. You can see, the last thing I need to do is to fish out my stones from this bowl of hot water here. So that we have a large, beautiful stone placed on top. Alright. It will prevent anything from rising up. Perhaps add a small stone in this corner. That's right. A small island lies along Ping Hung. Because I want to keep everything always submerged below the liquid level. Flooding is the decisive factor. Otherwise, trouble will come looking for us. Anything that comes into contact with air will develop mold. Therefore, you must ensure that everything is completely submerged in water. If you do that, your sour soybeans will be excellent. I still have quite a bit of chili sauce left in here. OK. That's all there is to it. Keep pushing it back like that. If you cut the ingredients into smaller pieces, It will absorb the flavor within about 4 days or a week. But the pieces I cut are a bit too large. It may take about a month for them to fully ferment and become sour all the way through. However, in about a week, we will already be able to start enjoying it. The flavor will be very delicious. And I'll make a separate jar containing only onions. Pickled onions are my favorite dish. As for the remaining ingredients, I will dry them. I will divide them. I'm bringing pickled salt here. I'll dry this part myself. I'll make two jars containing only pickled onions. Well, we're really pickling some very beautiful onions here. I've already prepared a few stones. Don't forget to pour the saltwater soak in. There is one thing that I think is quite important, It's with the metal caps. I think the metal cap will be reset after one year of use. Plastic lids would probably be better. But I only have this type of cap. So we'll just have to use them temporarily then. Speaking of the topic of drying. I have a small tip for you. When you dry beans and similar items, Make sure they are completely dry. You can sun-dry or use a food dehydrator. at a low temperature of about 30°C. They must be completely dry before you put them in the jar. Otherwise, they will get moldy. Alright, what's this then? Cucumber, cabbage, pickled, 3% salt. Made on September 24, 2022. I made this jar. Oh, come on, it's almost a year old, isn't it? At first, it was like that. And now it looks like this. I'll show you one quite important thing about this pickle jar Before we start doing it. That's because a little mold has grown on the surface. Don't you see? That's very bad. Therefore, in this video, I will guide you on how to do it so it won't get moldy like this anymore. Oh, pour a little boiling water into these jars. And the lid as well. I will pour boiling water around the inside of the jar to ensure the water flows evenly across the inner surface and around the lid. Ensuring that everything is truly sterile is extremely important. When making sour pickles, Please remember to wash your hands thoroughly, carefully, and meticulously. and clean all garden dirt trapped under your fingernails. Keeping everything really clean, Sterilization to a certain extent is very important. There is one thing you need to remember is in reality, when everything is submerged in a mixture of lactobacillus bacteria, And that is precisely the crux of the matter. But anyway, Keeping everything clean from the very beginning is still a good habit. When we put the cabbage into the jar, The fermentation process will produce gas. And that amount of gas needs to be safely vented outdoors. Therefore, we need a small vent hole on the jar lid. And the way I do it, Instead of having to buy expensive bottles of wine costing one million VND each, Then all you need is a small nail and a small hammer. Place the nail right in the center. Gently tap the top of the lid with a small hammer to make a tiny hole. Then, take a small amount of medical adhesive tape. This type of tape is similar to a breathable tape. Make a small incision and cover the perforation with it. So now you have a vent hole. A place where nothing can get in. No bacteria, no fungi, no snails, Nothing can get in. but the air inside can escape. So our pickled salt jar is now ready. You see, you can even use that piece of tape as a label to write the date on. I have a little purple cabbage here. It will add more color to the coconut jar. I'll keep this cabbage leaf. I'll keep it for later use. I don't want the cabbage chopped into overly clumsy pieces. I only want to cut it into long strips. Now I'll sprinkle the remaining salt here. Mix it up a bit. Then I'll let it sit undisturbed for a while, allowing the cabbage to sweat and release all its excess moisture. I'll be back in a moment. Press down hard, try to squeeze out all the water. I think I'll separate them into two individual bowls. Alright, everyone, I'm really fed up with these annoying gloves here. I'll take them off. I'll throw them away. I will solve it this way, I will go wash my hands with soap. Carefully examine the grass. And I will continue working with my bare hands. Because I can't stand the uncomfortable feeling of gloves. And the bacteria on my hands, If they get in here, lost in the layer of saltwater and began having to fight against the beneficial bacteria Lactobacillus, In the end, they wouldn't have had a chance to survive anyway. So I'll go wash my hands then. Ah, now I truly feel what I'm actually doing. This is much better. It will take a moment. You must knead and massage them thoroughly. But since this won't be a four-hour-long video, So I'll cut the scene here. To allow the cabbage to absorb the salt and continue kneading it, I'll be back with you in a few seconds. Don't you see? It's becoming extremely soft and releasing a lot of liquid. Look here, do you see? This is exactly what we need. We want to achieve that excellent water clarity. It's done. This is really very interesting. Happy in the kitchen, A bit reckless, We're almost done with our work. Massage a bit more. Oh, that's right. You'll want it to have a slight taste similar to seawater. Just imagine you're carrying a bunch of cabbage out and dip it into the ocean like that. Let's see then. From a salt concentration of 2% I think I'll raise it to 2.5%. It is recommended to use 3%. But I think it's a bit too salty. So I'll lower it a bit. and use a salt ratio of 2.5%. I'll add one more small salted hedgehog. Then, I guess about two salted hedgehogs would be satisfactory for me. Now I'll continue massaging to let the salt penetrate evenly. So I just added a bit more salt. Now let's try tasting it again to see how it is. Alright. I will sprinkle a little pepper into each bowl. and one tablespoon of coarse sugar. Usually, People often use parsley seeds when making sauerkraut. But I don't have seeds, so that's it. On the other hand, I have some common types of nuts. Or grind the Egyptian cumin seeds into a paste. You see, don't you? I only sprinkle a small hedgehog into each bowl. Then, I had a little bit of dried chives. I think I'll give each side a small handful. Mix it a bit more. And here is a small additional tip But I've never seen anyone do it before. But I'll try applying it. It's inside this bottle. I already have a small amount of Lactobacillus bacteria. In our cabbage lactobacillus bacteria already present It is already flourishing there. So basically, we're just building momentum. to accelerate the softening process. By introducing a population of lactobacillus bacteria Just entered the cabbage. But we shouldn't give too much because I didn't want to ruin its flavor. I only take a small amount, about a tablespoon. Like this, and add a cup of coffee Give me the bowl on this side as well. It is precisely those tiny bacteria that will transform This cabbage becomes a dish of coconut, hot pickled, sour and crunchy. They are wonderful warriors. extremely good for our digestive system thick soles, and it is precisely they that will help Keep this dish safely stored in your kitchen cabinet. Those wonderful little lactobacillus bacteria The stones have been boiled to sterilize them. So it's time to put the cabbage into the jar now. Stuff it in here, this jar. You need to press down firmly to push. All the bubbles come out. You must not miss any Which bubble is inside there? Because the bubbles provide oxygen therapy It will create an environment suitable for all kinds of Mushrooms and impurities develop inside. Therefore, we must make the entire coconut jar Compressed tightly and sealed with a glass cover. Finally, I will add a little more water. And do you still remember that leaf? Have I put it back since before? Now I need to use it. I'll cut it in half. Like this. Then, I will put it down here. to push the entire glass panel with all the cabbage fragments tiny little thing underneath. The leaf will help press the bundle down. And what helped press that leaf firmly down It is the stone. Amazing rock! Alright, the next thing is just Add a little more water until Everything is completely submerged underwater. And I will use hot water. I will check once. to remove all air bubbles. I will press down firmly to make sure No air bubbles remain. That's how you do it. Now I'll put this jar into the kitchen cabinet. It's time to make jam. When making jam, there's one thing that's truly Very important. Make sure you choose The fruit of karma has ripened in the dream. The fruit of karma ripens truly sweet and brimming with natural sweetness. I will use more apples because apple peels contain a lot of pectin There is natural coagulant. Rhubarb contains little pectin. thus by using apples and making full use of their peels I will get the required amount of pectin. Actually, today I'll try it Conduct a small experiment. I'll make a batch of jam using sugar. And I'll try making another batch of jam using honey. Therefore, I will make two separate batches. This place is 380 grams of fruit. Now I need 380 grams of sugar. There's quite a lot of sugar, isn't there? That's how the formulas are. As if a cup full of fruits accompanied by a cup of sugar, that's what it is. I will chop up this fruit here. Cut the tangerines into small pieces to make jam. Now, reduce the heat to low. I want these pieces of fruit. Relax a bit, so I'll leave it They cook for about 20 minutes. I will not cover the pot lid. Because I want some of the water inside to evaporate. Thus, the jam will be thicker and more glossy. And remember to pay attention Don't let the jam burn at the bottom of the pot. Alright. While that batch of jam is... It's being heated on the stove; I'll give it a try. Make the second batch of jam using honey. This time I will only use honey taken from 9 Wendy Garden gardens only. Of course. To begin, I'll weigh it first. Let me see how many fruits I have. I have 357 grams of fruit here. And I don't want to use too much honey With the amount of sugar, I will use approximately 7 out of 8 And with 357 grams of fruit, that's about Just being shocked by that amount is enough. So I'll pour the honey in here and OK. I've already spilled more than I intended. 312 grams, a little bit. But the amount of honey sticking to the bowl will compensate for it. Again, it's correct on the upper part, slightly shifted. Okay. I'll leave this part here. Meanwhile, the batch of jam being cooked with sugar I'm ready. I will pour the jam into the jar while it's still scorching hot That temperature will also sterilize the jar. I've just put the jam into the jar. and because I want to sterilize the entire part The lid is half closed, so I'll flip it over. The jar was placed again and left lying there like that. in a short period of time This method will sterilize the lid's sealing area. Next, I will heat the mixture. Jam made only with honey. To make the jam thick and sticky, I'll give it a try. Sow the seeds and see if they help establish it. Just a little mixture, not even a thought. that all these ingredients come from Just my own garden, that's all. You can truly see how magnificent it is. Alright. I'll put this pot on the stove to heat up. Chia seeds are a type of superfood. I will probably take about Not even a full tablespoon. You can use chia seeds as well. I don't have chia seeds, so I'll Try using the seeds. It looks nice. Now the jam is I think I need to adjust it a bit more then It has been completed. I'll close the jar then. I'll Pour this batch of jam directly into the jar while it's still It's getting intense. Looks pretty great. Incidentally, the spot of jam part Stuck on the spoon after all that hard work It's just the hardship of my own life. I hope You like this video. And I hope you have learned something new. There will be a very interesting little ending. Here. I will take a test. the taste of these two types of jam. See if I can Taste the difference No, we can observe and Compare the differences. This jar contains honey jam. It looks like It's quite distinctive. Yes. It looks quite unusual. Look here. You can see Dreaming. I will Try a bite of this jar. Extremely delicious. Absolutely delicious. of the cat. And to be honest, I I can't really taste the honey flavor. If a little bit of dryness were added here That would be great. Hmm. This is a jam made with sugar. It seems stickier. Like glue. I don't think that It's not sweeter at all. I don't know either. How else can I describe it? But I think I like it jam jar made from flaxseed and honey On this side, more. That is the thought of personally speaking. But anyway, The video ends here. I've shared everything. many ideas and little cats about Food preservation. Feel free to be creative. Enjoy your meal. Enjoy. Your garden. Enjoy your life. See you all in the next video! Oh. And thank you all for watching. Oh. I love the taste of this jam. Too much. I can eat this jam. for breakfast, lunch, and dinner Jam only. Wishing you all a wonderful day. If you find the video helpful, Like, subscribe to the channel, and turn on the bell Notification when there is a new video And share to support us, please. Thank you and see you again.