Production process
1: 1kg of fresh green chili peppers, preferably thick-fleshed, partially ripe, sharp peppers. It must be fresh. You can observe that the tip of the pepper is bright green, turning yellow and black without damage. It cannot be tiger peppers or persimmon peppers. If you like peppers, try to choose dark green ones. If you are afraid of spicy, choose light color. Choose the ingredients according to your own taste.
2. Wash the chili peppers with water and dry them, and put them into pots or buckets (the size of the pots or buckets should be able to hold 1kg of chili peppers plus 5,000mL of water to float on, and have a lid or a suitable cover, such as lids, chopping boards, etc.). . Boil 5000mL of water, pour it into the pot or bucket, cover it with a lid, fish it out after 1 minute, drain it, and stretch it in the sunlight to bring it clean.
3:The time of exposure is not exactly the same depending on the temperature. You can start with the sun and then turn them over evenly before exposing them. In short, until the peppers are completely white. So before you choose to make white peppers, it is best to check the weather forecast. Without a single exposure to the sun, the design and flavor of the white peppers will suffer greatly, and the preparation will likely fail.
4:After the peppers have turned completely white, place them in a cool part of the house for 30 minutes or more, until the surface of the peppers does not feel hot and humid. Meanwhile, cut the chili into two parts and rub 50g of salt evenly on top of the chili, mixing with chopsticks several times if necessary. You can also wear rubber gloves and rub gently, which will help the salt penetrate evenly into the flesh of the chili.
5. Choose a pottery jar or kimchi jar with good sealing, put the white peppercorns mixed with salt evenly into the jar or tank, and tie the channel tightly with a plastic bag. Meanwhile, the wide-mouth jar should be soaked with appropriate water to keep it away from indoor air and ensure the sealing. Wait for seven days. During this period, keep the water flowing around the edge of the altar to prevent gases from entering and causing rot and spoilage.
6:A week later, white pepper production success. White pepper series of dishes, can be made into a variety of delicious dishes. If you do not eat right away, you can put it into the altar again to save or choose to put it into the refrigerator to save, but the time period should not be too long, a month can still maintain the delicious flavor of white pepper. If a longer storage time is specified, it can be wrapped in a bag and placed in the refrigerator to freeze. It can be unfrozen before cooking.