The Ultimate Guide to My 19-Year-Old Sichuan Pickle Jar (Still Crunchy?)

Today I show you my 19-Year-Old Sichuan Pickle Jar… and YES, I Tasted It! In this video, I’ll show you the ultimate guide to maintaining a traditional Sichuan pickle jar — the same one I’ve been using for 19 YEARS! I’ll walk you through: 1.How to properly clean an old pickle jar 2.What to do with kahm yeast (the white stuff floating on top) 3. Why the garlic turns green (don’t panic!) 4.What to add when pickling new vegetables 5.How to keep your brine alive and flavorful for decades 6. What to do when going on vacation 7.Plus, a fun trick to test if a new clay jar seals well using fire and water And yes — I taste some old pickles. Are they still crunchy? Are they safe to eat? You’ll have to watch to find out 😉 Want the full written guide with all the details and measurements? Read it here on my blog: 👉https://cookingbomb.com/blogs/recipes/ultimate-guide-to-a-19-year-old-pickle-jar-almost-20-years-old Don’t forget to like, comment, and subscribe for more Chinese cooking and fermentation tips! #sichuanpickles #pickling #fermentation #laotanpaocai #chinesecooking #cookingbomb DISCLAIMER: Some links in the description are affiliate links that if you click on one of the product links, I’ll receive a small commission at no additional cost to you. As an Amazon Associate I earn a small commission from qualifying purchases. Thank you for supporting my channel so I can continue to provide you with free content each week! As an Amazon Associate I earn a small commission from qualifying purchases. ------------------------- Click Here To Subscribe ►https://bit.ly/36tOBPJ Connect with me: Follow me on TikTok: https://vm.tiktok.com/ZMJujAsKp/ Follow me on Instagram: https://www.instagram.com/cookingbomb/ Like me on Facebook: http://www.facebook.com/cookingbomb Check out my website: https://www.cookingbomb.com/