Recently, I saw the thick leaves and stems of two dishes in a two-meter cooking video in Weibo, and I felt that I missed the pickled peppers and pickled vegetables in fermented mash. I didn't expect a netizen to believe me privately the next day.

In fact, my dad and they have done it before, but I just eat and don't cook, and I can't stop eating. I have to eat enough to stop. I'm basically fine, as long as I have bad peppers and nothing else.

I still remember that when I was in primary school, I was most likely to doze off in the afternoon, so I would take a few rotten peppers to school after school at noon and eat them when I dozed off to refresh myself. (But it must be a little strong. The current academic system is different from our previous one, so we still follow the academic system. Don't learn from Bian Xiao, take it to school to eat. )

But my family hasn't made fermented peppers and sauerkraut for about five or six years. Because my father had a heart bypass operation on 13, the doctor said that he could no longer eat pickled peppers and sauerkraut, so he hasn't done it since. Although my family likes eating it very much, we held back our appetite for the sake of dad's health.

I only know the general method of making fermented peppers. After all, I've only seen my father's operation, but I haven't really practiced it. So I'm just saying what I remember.

First, cook the glutinous rice, then add some fermentable koji cakes, stir them evenly, and seal them for about three days to let out the fragrance.

Then clean the pepper with the petiole cut off, drain the water (my pepper is generally not cut into sections, but it must not be cut according to personal preference), put it in an oil-free and water-free jar or a glass bottle filled with fermented glutinous rice wine, and then pour in a proper amount of salt (the salinity is added according to personal taste). I put a layer of pepper in my house, then a layer of glutinous rice wine and salt, and then compact it.

When all is done, seal the jar, cover the bottle cap and put it in the shade. The altar mouth protrudes and there is a circle of concave plates around it. In our words, it is a sink, which can hold water. Because there is little or dry water in the sink, it is easy to let air into the jar. In this case, the pepper or sauerkraut inside is easy to go bad. So look at it from time to time. If there is less water, add water to prevent leakage and rot. You can eat it in about two or three months (because my peppers are not cut, the pickling time will be longer). That's probably what I did.

Bad peppers can be eaten for more than a year if they are well preserved. Be sure to use a water-free and oil-free spoon or chopsticks when taking it out.

My family also likes to clean papaya, radish, vegetable head, garlic, tender ginger, and spinach stalks, that is, spinach stalks, and put them in a jar to pickle with pepper residue after drying.

You can see if it works, because my home is in Guangxi, so I don't know if you like the smell.