The pickling method of Guangxi sour ginger and sour chili peppers is as follows:

Preparation materials: ginger teeth (zijiang), chili peppers, coarse salt, rice vinegar, Sichuan peppercorns, and white wine.

1. Ginger buds are covered with fibrous roots.

Second, clean them all and wash them.

3. Wash the green and red peppers.

4. Place in a cool place to dry.

5. At the same time, clean the pickle bottle and then dry the water in the bottle.

6. Pour in a little boiling water and rinse it.

7. Pour coarse salt into a basin and pour boiling water into it to dissolve it.

8. Also brew the peppercorns with hot boiling water to release the flavor.

9. When the ginger sprouts and green and red peppers are dry to some degree of wilting, they can be put into the kimchi bottle.

10. Pour in salt water and pepper water, then pour in a little rice vinegar and a sip of white wine.

11. Cover the lid, pour a little water to seal, and put a label to indicate the marinating time. Generally speaking, it will be ready to eat in about 15 days.