Pickled pepper is a side dish that many people like to eat. It is spicy and refreshing, delicious and appetizing, and is very popular among people. However, it takes a lot of effort to make good pickled peppers.

Let me introduce to you some points that should be paid attention to: First, select the materials. Pickled peppers are soaked in salt water for a long time, so the selection of materials is the key. Pickled peppers must first be picky and Broken and insect-eaten peppers, as well as peppers that are too young and too old, will rot if they are pickled for a long time. They will also easily cause the pickling water to become corroded and damage the entire jar of pickles. Second, before pickling, the pickling container should be exposed to the sun for sterilization, so that the pickles can be pickled in a sterile environment. Third, when putting the pickled ripe green peppers into the jar, add one layer of peppers and one layer of salt, or mix the peppers and salt evenly before loading them into the jar. After loading into the jar, they need to be compacted so that there are few gaps. Add some on top. Bamboo grid, pressurize with heavy objects and cover with lid for marinating. The marinating environment should be cool and ventilated to avoid rot due to high temperature. It can also be marinated in salt water, just cover the ingredients with salt water. It takes about a month to pickle. After the color of the pepper changes from green to yellow, it means that it has been marinated and can be eaten. Do not use unclean chopsticks or oily objects when eating the pepper to avoid the entry of bacteria. Pickling vat and bad things.

There are three main pickling methods for fresh peppers: pickling, soaking, and chopping. If not handled well, they will rot. Although the appearance remains unchanged, the actual quality is bad, and it will rot when touched like mud.

Successfully pickled pickles have three main characteristics: salty flavor, bright salt color, and crisp texture. The soaked chili peppers are crispy and delicious when you bite them. They are delicious and go well with rice. Without these three characteristics, there will be problems with pickles. The most common ones are not crispy, soft as mud, and severely turned black and smelly, making them inedible.

Follow the procedure of soaking peppers and see which link is prone to problems:

Choose materials. Now is the season when peppers are on the market, and both green and red peppers can be soaked. Three things to avoid when buying peppers are: damaged by insects; young peppers that are not yet mature; red peppers that are dehydrated and shriveled. These three types of peppers are prone to rot during the brewing process.

Wash and dry for a day. Get up early to buy them, pick out any problems, wash them, dry them in the sun for a day, and take them back at night. Due to the current sun poison, peppers are dehydrated by about 40% at the end of the day, and the skin becomes wrinkled. After taking it back, put it in a clean and oil-free vegetable basin, put a layer of salt on it, press it lightly and let it sit overnight.

The next day, clean the kimchi jar and make sure there is no oil stain at all. At this time, the peppers in the pot are completely soft and not brittle, making it easy to put into the jar without damage. Then install the jar, pack it layer by layer and press it firmly, then fill it with water and sprinkle with salt. Tap water or cold water will do. The total amount of salt used is 10:1, 10 chili peppers 1 salt. Be careful not to expose the peppers on the water, pour some high-strength white wine and cover with a lid. The peppers will change color after a week and can be picked up and cooked after 20 days. Before you finish fishing, always ask that the peppers not come out of the water, otherwise they will rot even if they are marinated.

How is it? Did you learn it first? Once you learn how to do it, try making pickled chili peppers yourself!