Ingredients: pepper, salt and white vinegar.

manufacturing method

Step 1: Buy some fresh green peppers. Green pepper is very spicy, and it is best for kimchi. After buying peppers, wash them with clear water and don't remove the pepper stalks. Take a pot, add half a pot of water to boil, pour a little white vinegar, pour the pepper into the pot and blanch for 2 minutes, remove and drain.

Step 2: After the pepper is cooled, put it into a large pot, add some salt and stir it evenly, then let it stand for a few hours, and all the water contained in the pepper will come out. Pour off the water, drain the pepper, pour in half a bag of salt, stir the pepper evenly, and pour it into a sealed pot without water or oil.

Step 3: Pour white vinegar into the sealed jar, the liquid level should cover the pepper, then sprinkle a layer of salt on it, cover the sealed jar, isolate the air from entering, and marinate for 30-50 days. It can be eaten directly or used for cooking. Pour some juice from the jar when cooking. It's very delicious.

Matters needing attention

(1) Chillies should be cooled naturally after blanching, not with water, because they will rot when stained with raw water.

(2) When pickled peppers are pickled, the whole pepper should be used, and the stalks and seeds cannot be removed.

(3) The place where the jar is placed is also very important, and it is required to be protected from light, at constant temperature and dry.