There is still water remaining in the green peppers, or a chemical reaction between sugar and salt has caused the green peppers to become sour! In addition, green peppers contain vitamins. Vegetables containing vitamins will produce some sourness after pickling. If the green peppers are not already fluffy and yellow, then the green peppers have not yet produced mold and are edible!

Pickling is a very effective way to preserve vegetables in the early stages. Nowadays, the pickling of vegetables has transformed from a simple preservation method to a processing technology for unique flavor vegetable products. The traditional food of pickles is the crystallization of the wisdom of the Chinese people through the ages and is part of the precious cultural wealth of the motherland.

Extended information:

As early as the Southern and Northern Dynasties, the book "Qimin Yaoshu" recorded many different methods of making pickles, such as sweet sauce, soy sauce and other processed pickles. , pickles made from distiller's grains, sweet pickles made from molasses, etc.

During the Tang Dynasty, my country’s pickle technology not only developed greatly, but also spread to Japan. Today’s famous Nara pickles in Japan originated from that time.

After long-term production practice, by the Ming and Qing Dynasties, the crafts and varieties of pickles in my country had developed greatly. Many books have detailed records, and some of the varieties and craftsmanship have been passed down to this day.