Pepper is crushed by hand with a meat grinder or a stone mill (the taste of the knife or the cooking machine is not round, and the soup is also separated. Don't chop it with a knife or the cooking machine), put it in a pot for fermentation, and add twice as much edible salt as usual (too much is difficult to ferment, too little will lead to excessive nitrite, which means it is not bad, but nitrite will decrease in the later stage, resulting in bad taste and high material residue). Stop the fermentation when the Chili sauce bubbles, otherwise it will be too sour. The way to stop fermentation is to start adding a lot of salt, which is also for long-term preservation. Or cook for three or five minutes on the fire, which can not only make the soup blend without dehydration, but also stop fermentation and sterilization, and the purpose is not to cook. Steam sterilize glass bottles and lids and bottle them.

One more thing needs to be added, that is, when soy sauce is cooked. Don't add anything to other seasonings. Of course, you can add garlic if you like Garlic Chili sauce will be sweet, and garlic has a high sugar content. Many people don't know that garlic is a sweet thing as long as it is fermented.

No need for bottom material, direct fermentation. Generally, the bubbling on the surface stops after three days. If it takes more than five days or bubbles for more than two days, the acidity will be too high. This is an important reference of time, and it is mainly based on the degree of bubbling and acidity to judge whether the fermentation is completed.

Don't be opportunistic and expect slow fermentation after bottling or adding a lot of salt. That kind of good taste can't be released, and it must be fermented almost before it can stop. Instead of adding a lot of salt, expect slow fermentation.

Pay attention to the temperature If the weather is too hot during fermentation, it should be refrigerated. Put the basin in water to cool. Be cautious and pay attention to cooling in the season when the room temperature is higher than 25 degrees during the day. The optimum temperature is 10~20℃. The lower the better, but it takes too long.

Ferment in a pot, and the mouth of the pot is covered with a cage cloth and an elastic band to prevent fruit flies and flies. It's very effective and clean.

Redesign of key issues:

The salinity is too low to see corruption, but it may be a hidden corruption. Therefore, the salinity should not be lowered too low, and the upper limit of salinity should be taken if it can bear it. In the past, it was generally high salinity, and temperature was not the most critical.

But now we use the appropriate salinity. In the pepper harvest season from August to September, fermentation at room temperature will definitely face the shortage of 1. The fermentation time is short and the taste is mellow. 2. There is no corruption, but nitrite corruption.

The improvement method is to add salt to a predetermined value at one time to increase the open fermentation time of sauce. But at this time, the room temperature is really too high. If it is not as salty as before, it needs to be fermented for 10~ 15 days, and it is not too sour. There is only one way to lower the room temperature. It is impossible to ferment for more than ten days without being so salty. There is only one way to ferment in a cold room, which can slowly ferment into a good taste.

The choice of pepper is too critical, and some large quantities of fertilizers are not good in taste and aroma. There is no fragrance of dried peppers grown in vases, and even some snack bars can be used as the secret recipe of peppers. In fact, the aroma of pepper is seriously insufficient in the fields with excessive application of chemical fertilizers. So purchasing peppers has become a problem. Or the only feasible way is to collect some farm peppers in the suburbs.