For pickling peppers, I still recommend using cool boiled water (that’s what you call cooked water), because it is difficult to find unpolluted raw water now, and most of the raw water has bacteria exceeding the standard.

Let me introduce a method of pickling peppers. The pickled peppers are delicious.

Pickling vegetables is a long-standing folk practice, which is basically done by using a higher concentration of salt solution and Lactic acid bacteria ferment to prevent vegetables from malignant deterioration, and in the process give vegetables a special flavor and extend the "shelf life" of vegetables. The pickled peppers mentioned in the title, as well as some pickles and mustards, are all obtained using similar principles, so the water and method used for pickling have to be discussed fundamentally. Should I use raw or cooked water for pickling peppers?

This question mainly depends on what kind of "raw water" it is. If it is clean and pollution-free mountain spring water or well water, then there is no problem, but to be honest, most of the "raw water" now Everyone knows how it compares to a long time ago, let alone tap water, so we still recommend using "cooked water" for pickling, which is what is usually called cold boiled water.

This is not aimless, it has a lot to do with the production principle of pickled vegetables such as pickled peppers. Simply put, this principle is: adding salt creates high osmotic pressure, causing the juice in the peppers to seep out. These juices contain a certain amount of vitamin C and other reducing substances. These substances will consume the dissolved oxygen in the liquid environment of the pickled peppers. All. Once a relatively stable anaerobic environment is formed, lactic acid bacteria, which are anaerobic bacteria, will take advantage and start to proliferate in large numbers. In a few days, we will be able to get pickled peppers.

Through the above principles, we can basically discover the secret. The key lies in: helping lactic acid bacteria, inhibiting miscellaneous bacteria, and reducing oxygen in the water. Therefore, it is very important to let lactic acid bacteria gain an advantage in the initial state. Otherwise, once too many miscellaneous bacteria grow, they will in turn inhibit lactic acid bacteria. The basic manifestation is that the surface of kimchi and pickles begins to "flower", grow mold, or begin to rot. If so, a jar of pickles will basically be scrapped. Therefore, we recommend using boiled "cooked water" (i.e. cool boiled water) for pickling. First of all, this can kill most of the bacteria, microorganisms, insect eggs, etc. in the water. Secondly, the boiling process can reduce the dissolved oxygen in the water. The lower the oxygen content in the water, the more helpful it is for the initial proliferation of lactic acid bacteria. Only when the growth of lactic acid bacteria is controlled can pickled peppers be kept fresh and not easily spoiled.

In addition to using "cooked water", there are also the following points to note:

So that's about the content of pickled peppers. Welcome to comment and share your production secrets!

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Question: Should I use raw or cooked water for pickling peppers? What method is used to make pickled peppers that are easy to keep fresh and delicious?

Answer: Of course it is best to pickle peppers in cooked water. Unboiled water contains a large number of microorganisms, various fungal spores, insect eggs, minerals and other substances. When these substances are used in pickled peppers, they will corrode the peppers, causing them to go bad, reduce their quality, and even change their color and taste. Boiled water is quite different. By boiling, the microorganisms in the water are basically killed. Only a few high-temperature-resistant microorganisms still exist, but they do not harm peppers in salt water to a great extent. Most of the inorganic minerals precipitate at high temperatures, reducing their content. Therefore, it is better to pickle peppers in cooked water.

First, the jar for pickling peppers should be a pickle jar. Because the mouth of the kimchi jar can be sealed with water, the pickled peppers are protected from external factors that may cause excessive microbial content. They are fully exposed to oxygen in the air to produce oxidation, causing the peppers to change color and taste. Pickle jars are very convenient to use and will avoid these adverse effects.

Second, the selection of materials should be good. The kimchi water used should be boiled and cooled. The peppers should be fresh, pest-free, and brightly colored (green, yellow, or red). Do not pick peppers that have been left for too long and have lost some of their moisture and become soft and lose their color. The salt used should be regular product salt that has been carefully processed. The stone for pressing vegetables should be hard granite pebbles, smooth and decent, not larger than the mouth of the jar, preferably a flat stone like a palm, which must be thoroughly washed before use.

Third, the recipe for pickled peppers must be appropriate. The formula usually used in rural areas is: 8 pounds of pickled peppers, 1 pound of ginger, 1 pound of peeled garlic, some leeks, 2 to 3 pounds of cold boiled water, and 2 pounds of salt. If you add too little salt, the peppers will taste sour; if you add too much, they will be too salty, but the pickles are of good quality. When eating, rinse them with water to remove excess salt, which depends on each person's taste. First cut the peppers, ginger and garlic into the shapes you like. The leeks can be cut into sections, rolled into balls or scattered. Then stir in salt and vegetables.

Use a clean pickle jar, pour the reserved cold boiled water, then pour in the prepared vegetables, press the vegetables as flat as possible, and let the cold boiled water below submerge the surface of the vegetables. If the water is too little, add cold boiled water as appropriate to pickle the vegetables, and then press the prepared clean stones. Add water to the mouth of the jar to seal it.

In short, this kind of pickled pepper is full of color, aroma and taste, and it is really delicious.

Use cooked water to pickle peppers? I have never heard of it, nor have I seen anyone pickle peppers in cooked water. We use well water, the kind that gushes from springs, and more people use Weijiu (also called Erjiu in our rural areas) to pickle peppers.

What is tail wine? It is a wine that is steamed until the alcohol content is very low. After the steamed wine is steamed until the alcohol content is only 3 or 5 degrees, it is no longer steamed. At this time, a few more fires are added to steam the wine, which is called tail wine. We live in a mountainous area, and every household makes and steams wine. We also use tail wine to make vinegar and pickled peppers. There are also many small wineries in the county. Taijiu costs 50 cents per catty, and 10 yuan for 20 jins is enough to pickle sour peppers for a family for a year. The whole county also uses tail wine to pickle peppers.

This is the sour pepper I used to pickle with tail wine this year. I marinated it for about three months. In the picture I just took, the color of the pepper is bright red. I used tail wine to make the pickled pepper water clear and transparent. There's no white skin on it, and it won't go bad until next year.

Pickled peppers do not need to be added with any ingredients. It is not a chili sauce. You do not eat the peppers directly out of the jar. You just use them as a condiment for cooking. The method of pickling peppers is also quite simple. Cut the purchased peppers into a jar, sprinkle with an appropriate amount of salt, pour the tail wine directly into the jar, cover the jar, and put water on the edge of the jar. The jar ring) is filled with water to prevent outside air from entering the jar. Check it every few days. If the water is low, add it in time.

If you want to eat delicious pickled peppers, remember not to add a drop of water. The peppers can be green or red. It is best to choose thicker meat, which will taste better when pickled. 1000g chili, 75g salt, 50g ginger, ten garlic cloves, wash the chili and dry it, slice the ginger, peel the garlic (cut in half), find a suitable container, put a layer of chili and sprinkle a layer of salt, and finally put it in Add the ginger slices and garlic cloves and seal for three days. Some water will be marinated at this time. Turn the ingredients over and continue marinating. It will be ready to eat within a week. No raw water will be visible during the whole process.

Have an erotic dream! 10 pounds of chili pepper, 5 pounds of soy sauce, and 1 pound of salt. How can you open your mouth?