1. remove the root of the chili (just remove the root can be, we are the whole chili pickled)

2. wash the chili and dry it (not water, there is water, it is easy to rot in the pickling)

3. ready to prepare the garlic, the layer of garlic to remove the coat on the can (the garlic here) play a role in sterilization)

4. the chili pepper whole into a glass jar to go (can not use the bottle of glue, acid will erode the gelatinous things)

5. the appropriate amount of garlic, salt, monosodium glutamate, rice vinegar, white wine and poured together

6. sealed storage, about a month you can eat.

Sour chili pickled is can be stored for a long time after a long time.

Sour chili pickling method two

Materials: one catty of finger chili, salt 200G, pepper moderate. Heated rice-washing water 500ml.

Steps:

1, glassware boiling water to dry,

2, chili pepper rinsed and fully dry, with gauze yard dry pepper

3, remove the chili peppers tip, loaded into bottles, loaded solidly to the mouth of the bottle position a little bit below the position.

4, scattered into the salt 150g and then cover the lid turned over, so that the salt is evenly distributed in the interior of the bottle.

5. Pour in the cooled rice-washing water, level to the lower edge of the bottle's mouth a little bit, leaving sauerkraut fermentation margin.

Then cover the lid to seal it is good, placed in the kitchen in a cool place, slowly fermentation, the process can be appropriate to invert the bottle, conducive to salt uniformity