How to pick peppers

One ingredient

An appropriate amount of water and a bag of pickling salt. The ratio of water and salt is about 60-80 grams per kilogram of water. Salt

10 grams of aniseed (star anise), 5 grams of kaempferol, 5 grams of Sichuan peppercorns, 20 dried chili peppers, 100 grams of rock sugar, appropriate amount of white wine

Two tools

Kimchi Jar

Method

1. Add the water and salt prepared for making kimchi water into a clean and oil-free pot, heat to dissolve the salt, and then let cool.

2. Pour the cooled salt water into the kimchi jar. The amount of water should be 2/3 of the kimchi jar.

3. Add appropriate amount of aniseed (star anise), kaempferol, Sichuan peppercorns, dried chili peppers, rock sugar, and white wine.

4. Add the fresh peppers that have been washed and dried (must be dried, preferably for one day to reduce the moisture content). For the peppers, you can choose "Er Jingtiao" red peppers produced in the Chengdu area, or you can When choosing lantern peppers, you can slightly cut off part of the pepper stems to facilitate the flavor. Make sure the peppers are completely immersed in salt water. It is best to fill the kimchi jar with pickles.

5. Cover the lid of the pickle jar, add an appropriate amount of water to the sink, and place it in a cool and ventilated place. Keep the water in the sink from drying out. After 7-10 days, the pickled peppers will be ready.