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Channel 5 (also known as "Channel 5 with Andrew Callaghan" on YouTube) is an American digital media company and web channel, billed as a "digital journalism experience." [ 2 ] The show is a spinoff of the group's previous project, All Gas No Brakes , which was itself based on the book of the same name.
Chinese pickles or Chinese preserved vegetables consist of vegetables or fruits that have been fermented by pickling with salt and brine (simplified Chinese: 咸菜; traditional Chinese: 鹹菜; pinyin: Xiáncài), or marinated in mixtures based on soy sauce or savory bean pastes (酱菜; 醬菜; jiàngcài).
Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil. [5] Gari – Thinly sliced ginger dish; Garlic – Vinegar-preserved garlic of Chinese tradition; Gherkin – Cucumber pickled in brine, vinegar, or other solution; Giardiniera – Italian relish of pickled vegetables in vinegar or oil
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...
Pao cai (Chinese: 泡菜; pinyin: pàocài; Wade–Giles: p'ao 4 ts'ai 4; lit. 'soaked vegetables'), also romanized as Pao tsai, is a generic term for pickled, specifically fermented in brine, vegetables in Chinese.
Chutney – South Asian condiments made of spices, vegetables, and fruit; Giardiniera – Italian relish of pickled vegetables in vinegar or oil; South Asian pickles – Pickled varieties of vegetable and fruit; Pickling – Procedure of preserving food in brine or vinegar
In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other microorganisms. Typical pickling agents include brine (high in salt), vinegar, alcohol, and vegetable oil. Many chemical pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent.
Nukazuke. Nukazuke (糠漬け) is a type of traditional Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century. [1]Almost any vegetable may be preserved using this technique, although some common varieties include celery, eggplants, daikon, cabbage, carrots, and cucumbers. [2]