Tools/materials: millet pepper, garlic, ginger, salt, sugar, white wine, clear water, basin, knife, cutting board, and sealable glass jar.

1, prepare 5 kg of millet pepper, wash and dry, prepare large fiber feast garlic and ginger, peel and wash and dry for later use.

2. Cut and chop the millet pepper, chop the garlic and ginger, and put them into a basin and stir well.

3. Add 18g to 20g of salt and 8g to 10g of sugar to an average of one kilogram of pepper and stir well.

4, you can also add a small cover of white wine to make it better fermented.

5. Put the chopped pepper into a clean water-free and oil-free bottle, cover it and put it in a cool place to ruin it. With this pickling method, you can eat it the next day, but if you want a better taste, you'd better let it ferment, and then eat it after 20 to 30 days. The chopped pepper made by yourself is clean and hygienic, and there is no addition, which is more reassuring than buying it.