1 Jin of pepper and 2 Jin of salt will do. Usually, it takes about 2 kg of salt for 1 kg of fresh peppers. If the taste is heavier, put more, and if the taste is lighter, put less. The amount of salt is also related to the storage time. A little more salt will last longer. Although the practice of chopping peppers is very simple, if the surface moisture of peppers is not dried, the peppers will become sour and rotten in a jar. Pepper should be spicy first, and salty second.