I Finally Tested My 20-Year-Old Pickle Jar (Is It Safe?)

Summary

In this engaging video, the creator tests the safety and acidity of their homemade pickles using a pH probe and compares them to traditional Chinese methods. They emphasize the importance of maintaining a 'pickle brain' – a culture that keeps the pickles fermenting safely. Through hands-on testing, they show how the right ingredients, such as garlic, rock sugar, and alcohol, ensure that the pickles stay safe and flavorful. Alongside this, the creator reflects on the cultural and personal significance of their pickling process, passed down from their family. The video blends food science with tradition, offering insight into centuries-old preservation techniques.

Takeaways

• 😀 The video discusses the safety and tradition of Chinese pickling methods, specifically focusing on the pH levels of fermented pickles.
• 😀 The host uses a pH testing machine to demonstrate the acidity of different pickles, proving that properly fermented pickles are safe to eat.
• 😀 pH levels below 4.6 are considered safe for pickles, and the host demonstrates that their own pickles maintain this acidic environment.
• 😀 Traditional pickling involves using a 'pickle brain' from previous batches, which can be over 20 years old, and it is safe for fermentation.
• 😀 The pH testing also compares tap water, Chinese vinegar, and the host's own pickle jars to show how acidic the pickles need to be.
• 😀 Good bacteria thrive in a low-oxygen, acidic environment, which prevents harmful bacteria from growing in fermented pickles.
• 😀 The host highlights the importance of using ingredients like garlic, salt, and rock sugar to create the proper fermentation conditions.
• 😀 The video explains that pickles do not contain vinegar, but instead undergo a natural fermentation process to develop flavor.
• 😀 The host demonstrates that the fermentation process creates a bubbling sound, indicating that the pickles are alive with good bacteria.
• 😀 This traditional Chinese pickling method has been passed down through generations, with the host sharing the personal significance of their family’s pickle jar, which has been maintained for over 100 years.

Q & A

What is the purpose of the pH testing in the video?

The pH testing is done to demonstrate the acidity levels of the pickle jar and verify whether the pickles are safe to consume. The goal is to show that the pickles are properly fermented and safe based on their pH level, which should be below 4.6 for safety.

Why does the narrator emphasize the importance of acidity in pickles?

The acidity level in fermented pickles is crucial because it prevents harmful bacteria from growing. A pH below 4.6 ensures that the environment is too acidic for bad bacteria, making the pickles safe to eat.

What is the significance of the 20-year-old pickle 'mother brain' mentioned in the video?

The 20-year-old pickle 'mother brain' is a traditional starter culture used in the fermentation process. It contains beneficial bacteria that help kickstart the fermentation of new vegetables, ensuring the pickles develop the desired flavor and acidity over time.

How does the narrator explain the safety of his pickle jar?

The narrator explains the safety of his pickle jar by showing that the pH of the pickles is below 4.6, which is considered very acidic and safe. He also compares the color changes and pH readings, demonstrating that the pickles are in a healthy, fermented state.

What is the role of garlic and Sichuan peppercorns in the pickle jar?

Garlic and Sichuan peppercorns are added to the pickle jar to enhance the flavor and help maintain a healthy fermentation process. Garlic also has natural antibacterial properties, which contribute to keeping harmful bacteria at bay during fermentation.

Why does the narrator prefer air-drying vegetables before pickling?

The narrator prefers air-drying vegetables to prevent introducing excess water into the jar, which could affect the fermentation process. While modern tap water is cleaner, air-drying or using paper towels ensures the vegetables are free of excess moisture, which helps maintain the quality of the pickles.

What is the function of alcohol, like vodka, in the pickle jar?

Alcohol, such as vodka, is added to the pickle jar to create a protective layer on top of the vegetables. This helps prevent harmful bacteria from contaminating the pickles by acting as a barrier while also contributing flavor.

How does the narrator describe the difference between pickles made with vinegar and those made through fermentation?

The narrator describes fermented pickles as having more layers of flavor and being a natural product of lactic acid bacteria, whereas vinegar-based pickles are made quickly and lack the depth of flavor that comes with fermentation. Fermented pickles, according to the narrator, are superior and more flavorful.

What does the narrator mean when he says the pickle jar is 'alive'?

The narrator refers to the pickle jar as 'alive' because it is undergoing a continuous fermentation process, where good bacteria are actively breaking down the vegetables and producing lactic acid. This bubbling, or fermentation, is a sign of the jar's activity.

What personal significance does the narrator attach to his pickle jar?

The narrator attaches personal significance to his pickle jar because it represents a connection to his family’s tradition of pickling. His grandmother’s pickle jar, which has been passed down to his father and now to him, holds emotional value as a link to his heritage and memories of home.