How to make pickled peppers

For some areas with stronger tastes, chili pepper is an indispensable condiment in life. If chili is missing during the cooking process, the dish will be tasteless. In some areas, in order to better preserve the peppers and give them their own unique flavor, they will choose to pickle sour peppers. The pickled sour peppers can be put in some fish and other dishes. So what is the method of pickling sour peppers?

Ingredients: 10 jin of water, 250g~400g of salt, 250g of old ginger, 250g of garlic, 50g of rock sugar, 20g of white wine, 10g of pepper, 10g of cinnamon, 5g of star anise, 5g of cinnamon, 5g of bay leaf

Tools: A kimchi clay pot (must have a brim, filled with water to isolate the air)

A pair of chopsticks (these chopsticks cannot be touched by raw water, they are used for stirring and picking up food)

Preparation method:

The first step is to clean the jar

① First wash the new clay jar, then fill it with water and soak it for two days; change the water every day to allow the carbon monoxide and other toxins in the clay jar (produced during the firing process) to be fully dissolved.

② Then pour the boiled water (half a jar is appropriate) into the clay jar and close the lid; wait until the water cools down and then pour it out to achieve the effect of fully sterilizing and cleaning the clay jar.

Step 2: Prepare the marinade water

① Boil 10 pounds of water for 2 minutes, then pour it into a clay pot. After it has cooled down sufficiently, add all the prepared ingredients and stir them thoroughly.

② Close the lid and fill the brim with water to isolate the air.

③After the fifth day, a jar of excellent pickled and fermented water will come out.

Step 3: Add red pepper

① Wash the vegetables to be pickled and spread them out to dry the surface moisture.

② When serving the food (neither your hands nor chopsticks should be exposed to raw water or oil), the principle is that the red pepper should not be exposed to the water after being put in. ③ Close the lid and put water in the brim to isolate the air; and check the brim frequently to see if it needs water.

Step 4: After one week, it can be eaten.

Note:

The brim of the clay pot must be kept filled with water at all times to isolate it from air and salt water oxidation and deterioration, and to prevent bacteria from entering;

When opening the lid, you need to lift one side first and then open it completely to prevent the raw water in the brim from splashing into the jar;

3. When serving food, the surface moisture of the food must be dried, and hands and chopsticks must not be stained with raw water or oil;

Other vegetables can also be pickled in it: hard vegetables such as carrots, white radish, radish, cowpea, cabbage, young ginger, red pepper, raw mustard head, etc. Vegetables that cannot be pickled are: soft vegetables such as cucumbers (easy to damage the brine). Cowpeas need to be dried more than other vegetables. After 7 days of maturity, they should be eaten as soon as possible within one month, otherwise the brine will be easily damaged. If you want the kimchi to look good: you can pickle carrots first (7 days of maturity), and then pickle other vegetables;

It is important to add salt, rock sugar and white wine in appropriate amounts regularly. Garlic should be replaced every six months, and other seasonings can be replaced once a year. In summer, the salt content in the jar should be higher to prevent it from turning white. If the salt water turns white (indicating that the bacteria in the salt water exceed the standard), add white wine to kill them (white wine can kill bacteria).

A pair of fixed chopsticks are placed in the clay pot, which can be used for picking up and putting down dishes, and can also prevent raw water and oil from entering.