Pickling ten pounds of pepper usually put one to two pounds of salt. The manufacturing steps are as follows:

1) make salt brine: that is, put salt, salt, pepper, garlic flakes and other seasonings into the water and boil for 5 minutes, turn off the fire, and let it cool.

2) Process the chili: wash the chili, drain the water, and then cut the chili into small pieces of one centimeter square.

3) soaking: pour the salt brine into a clean kimchi altar, put in the chili peppers, to the salt brine did not over the chili peppers a little as good, sealed with a lid, put in a cool place. 4). Eat: about 3 days or so can be taken out to eat with sesame oil, clip the chopsticks to take the chili pepper must be clean, otherwise it will affect the preservation of chili peppers in the altar.

Pickled green chili method:

Take 10 pounds of green chili, salt 1.4 pounds, 2.5 pounds of water, 13 grams of dashi, 15 grams of pepper, 13 grams of dry ginger. Wash the green chili peppers, dry, tie the eyes, and install the jar. Put the pepper, dashi, ginger into a cloth bag, put into the salt water and boil for 3-5 minutes and fish out, wait for the salt water to cool into the tank. Stir once a day, 3-5 times in a row, about 30 days after the food.

Pickled red pepper method:

Take 10 pounds of red pepper, salt 1 catty, 250 grams of sugar, 50 grams of cooking wine. Wash the chili, blanch in boiling water for 5 seconds kind of quickly fished out, drain the water, after drying poured into a large pot, add salt, sugar and mix well, about 60 days after you can eat.