What are the methods for pickling Hunan sour peppers?

Hunan sour peppers can be said to be very famous. The sour and spicy taste has always made many people linger. But in fact, if we understand the pickling method of these sour peppers, as well as the various materials and steps required, then we can also make delicious Hunan sour peppers in our daily lives. If you like these spicy foods, you can try the pickling method introduced below.

Method 1:

Ingredients: 1 pound of chili pepper, 200 grams of salt, and appropriate amount of Sichuan pepper. Heat 500ml of rice washing water.

1. Boil the glassware in boiling water and dry it.

2. Rinse the peppers and dry them thoroughly. Wrap the dried peppers with gauze.

3. Remove the stems of the peppers and put them into the bottle, filling it to a position slightly below the bottle mouth.

4. Sprinkle 150g of salt into the bottle, then cover the lid and turn it over to ensure that the salt is evenly distributed inside the bottle.

5. Pour in the cooled rice washing water, until the water level reaches a little below the bottom edge of the bottle, leaving room for the sauerkraut to ferment.

Method 2:

Ingredients: 500g green pepper

Accessories: 2 bottles of pure water, 2 spoons of rice wine, 1 spoon of salt

step:

1. Pick out the bad and dry fresh green peppers and save the good ones for later use.

2. Wash them with clean water, preferably one by one.

3. Cut off the stems of the green peppers, but be sure not to cut them through, otherwise the pickled peppers you make will easily upset your stomach.

4. Set aside the cut green peppers for later use.

5. Prepare a clean glass bottle and put all the green peppers in it. It is best to place them vertically to avoid crushing the peppers.

6. Add purified water to the bottle mouth. If you have rice wine, leave some for it. If you don’t have rice wine, fill it up.

7. Add 1-2 spoons of rice wine, add 1 spoon of salt, seal the bag with plastic bag, and press out the air inside.

8. Cover the bottle with a cap and place it on a windowsill or indoors, keeping the temperature at around 20-30 degrees. If the room is cold, cover it with something.

9. After three days, the color of the green pepper turns yellow, which means that the pepper is sour. Open the lid and skim off the white foam on it. The delicious homemade sour pepper is ready. You can take it out and put it in the refrigerator for later use.