Pickle jar

Clear water, pickle salt, and the ratio of clear water to salt is about 1 kg water with 60-80g salt.

Staranise (star anise), kaempferia kaempferia, Chinese prickly ash, dried chili, crystal sugar and white wine.

method of work

1, add clean water and salt to make kimchi water in a clean oil-free pot, heat to dissolve the salt, and then air-cool.

2. Pour the cooled salt water into the pickle jar, and the amount of water should be 2/3 of the pickle jar.

3. Add appropriate amount of aniseed (star anise), kaempferia kaempferia, pepper, dried pepper, rock sugar and white wine.

4. Add fresh peppers that have been washed and dried (it must be dried, preferably for one day, to reduce the moisture content). The peppers can be "Erjingtiao" red peppers produced in Chengdu, or lantern peppers. You can cut off a part of the pepper stalks slightly to facilitate the taste. Be sure to immerse all the peppers in salt water, and it is best to fill kimchi jars.

5. Cover the pickle jar, add a proper amount of water to the sink, place it in a cool and ventilated place, and keep the water in the sink dry. After 7- 10 days, the pickled peppers will be ready.