How to make homemade pickled peppers 1,
Materials
Kimchi jar
Water, pickle salt, the ratio of water to salt is about 1 Kilograms of water with 60-80 grams of salt
Aniseed (star anise), kaempferol, pepper, dried chili, rock sugar, appropriate amount of white wine
Method
1. In a clean, oil-free pot, add the water and salt for making kimchi water, heat to dissolve the salt, and then let cool.
2. Pour the cooled salt water into the kimchi jar. The amount of water should be 2/3 of the kimchi jar.
3. Add appropriate amount of aniseed (star anise), kaempferol, Sichuan peppercorns, dried chili peppers, rock sugar, and white wine.
4. Add the fresh peppers that have been washed and dried (must be dried, preferably for one day to reduce the moisture content). For the peppers, you can choose "Er Jingtiao" red peppers produced in the Chengdu area, or you can When choosing lantern peppers, you can slightly cut off part of the pepper stems to facilitate the flavor. Make sure the peppers are completely immersed in the salt water. It is best to fill the kimchi jar with pickles.
5. Cover the lid of the pickle jar, add an appropriate amount of water to the sink, and place it in a cool and ventilated place. Keep the water in the sink from drying out. After 7-10 days, the pickled peppers will be ready.
Method 2, homemade Sichuan-style pickled peppers (pickles)
Ingredients
"An appropriate amount of peppers", "Vegetables as desired", "Boiling water and salt 20:1 ", "appropriate amount of ginger", "one pound of rice wine with one spoon"
Method
1: Wash the peppers and other vegetables and dry them (as long as the vegetables do not have too much moisture) All are OK)
2: Put it into cold boiled water, add salt, ginger, pepper, and white wine
3: Cover the jar tightly and keep it indoors for about 5 to 7 days in summer. For about 10 to 14 days in winter, you can test the acidity and put it in the refrigerator if it is enough
Method 3, homemade pickled peppers
Ingredients
Ingredients: Chili salt, a pack of Sichuan peppercorns, an appropriate amount of cold boiled water, a little wine
Method
1. Wash the small peppers the night before and put them on the balcony to dry.
2. Wash the kimchi jar, pour in a packet of salt, sprinkle a little peppercorns, and pour in cold boiled water.
3. Put the dried peppers (or other ingredients - cowpeas, ginger, etc.) into a jar, and pour a little white wine.
Tips
1. There are only 5 elements for kimchi: kimchi jar, salt, cold water, wine, ingredients, Sichuan peppercorns are not required, it all depends on personal preference.
2. If the kimchi "flowers" - that is, it looks white and has signs of moldiness, just pour some white wine into the jar and it will be fine. Don't throw this jar away and waste it.
3. Generally, it can be eaten in about 1 week. If you add more salt, it can be eaten in 3 or 4 days. There are no special restrictions.