3. Process flow:
1. Rinse the mustard jar, rice dumpling leaves or straw handles, small stones, etc., dry them and set aside for later use.
2. Pick out the peppers with insect eyes or rotten holes, then cut off the stems of the best fresh peppers, wash them, and dry them thoroughly.
3. Pour half a tank of cold water into the mustard tank, then add sugarcane, pepper, candy, and salt. Stir thoroughly and let it sit for a few days.
4. When the water in the tank has a slightly sour taste, add fresh chili peppers.
After more than 5.10 days, the peppers will be sour and can be fished out or packaged for sale. After taking out the peppers, fresh peppers can be added again, so that the processing can be recycled without wasting raw materials.
NotesEdit
1. After washing the peppers, radishes, beans, etc., they must be fully dried. Never let any moisture enter the tank, otherwise the shelf life and product quality will be affected.
2. After putting fresh peppers and other things into the jar, you should put your hand into the jar from time to time and stir. If some white foam appears at the mouth of the jar, remove it in time.
1. Peel the fresh white radish and carrot, slice the ginger, wash and drain the red pepper and set aside.
2. Cut the white radish and carrot into thick strips, put them into a clean basin, add two teaspoons of salt, mix well with your hands, and marinate for 20 minutes.
3. Pour 500ml of water into the pot, add sugar and cook until the water boils and the sugar dissolves. Pour in white vinegar and mix evenly. Let the boiled sweet and sour water cool.
4. Use a knife to cut the side of the red pepper, leaving a slit to allow the flavor to come out easily.
5. After 20 minutes, the carrots will begin to pickle and release water. Pinch the radish strips with your hands and drain off the water. The purpose of this is to remove the astringent taste of radish.
6. Take two sealable lock boxes or other containers (do not use iron ones), and add ginger slices, red pepper and radish strips.
7. Pour in the cooled sweet and sour water to cover all the ingredients, cover and seal and let it ferment at room temperature for 2 days, then put it in the refrigerator for half a day before eating it for a better taste.
NotesEdit
1. The key to making this dish is to remove the astringent taste from the radish, which means to pickle the radish with salt and squeeze out the water thoroughly.
2. Prepare sweet and sour water. The ratio of white sugar to white vinegar and water is 1: sugar 2: white vinegar 50: water. Remember to use good white vinegar and not vinegar essence.
3. Temperature will affect the length of fermentation. If the temperature is high, it can be fermented at room temperature for 1-2 days to taste. If the temperature is low, it may be fermented at room temperature for 5-6 days.
4. Sweet, sour and refreshing, it is very suitable for pre-meal dishes in summer. The finished product will be softer after marinating on the third day.