Pickled pepper, commonly known as "fish chili", is a unique seasoning in Sichuan cuisine. Pickled pepper has a bright red color, spicy but not dry, spicy and slightly acidic characteristics, as early as a few years ago, with its production of pickled pepper series of dishes in Sichuan is more popular.

Kimchi is tender and crisp, which can improve appetite and help digestion and absorption in the stomach and intestines. If you do some kimchi at home, as a daily meal before the small dishes of various seasonal vegetables, such as cabbage, kale, radish, chili peppers, celery, cucumber, beans, lettuce and other hard texture of the roots, stems, leaves, fruits can be made as the raw material for the production of kimchi. Of course, we also need some ingredients such as: salt, ginger, pepper, fennel, yellow wine and so on.

1. red pepper, according to your needs will be red pepper (sharp pepper or morning glory), of course, cooked morning glory is yellow.

2. Prepare a large enough glass bottle, preferably with a lid that is also glass. Similar to the kind used to make snake wine, the lid is the kind of conical hair glass.

3. Preparation: star anise (dashi, fennel) a little, a little cinnamon, a little salt, a little rock sugar (can make the pickled peppers more crispy), Daqu (shochu, wine can be brewed)

4. Wash the red pepper, dry (no water stains, in order to ensure that it does not deteriorate)

5. The Daqu, chili peppers, and the preparation of materials are all put into a large glass bottle.

6. Note: If you have not removed the chili peppers' tips, you need to poke some small holes in the chili peppers with a needle, which is conducive to the wine entering the chili peppers fully.

7. Seal it to isolate the air and avoid the deterioration of the pickled peppers.1

As for when you can enjoy it, just decide for yourself!