If it is eaten as a side dish (such as bibimbap and noodles), the ratio of fresh pepper to salt is 20 1, that is, 20 kg of fresh pepper 1 kg of salt.
The reason why the ratio is different is because the purpose of Chili sauce is different. Chili sauce used as seasoning has a long curing time and needs to be preserved for a long time. Only by adding a lot of salt, peppers are not easy to go bad.
Some friends will think that if you put too much salt, will it be salty In fact, it is not too salty, because the spicy degree of pepper can reduce the salt.
As a small ingredient of family meals, it doesn't need to be preserved for too long, and it is often eaten when it is ready, without too much salt and moderate salinity. Too much salt will affect the taste.
Making Chili sauce, the steps are relatively simple. In addition to peppers, other seasonings, such as garlic and sugar, should be added. Let me share with you a relatively simple method.
0 1? Ingredients: pepper 10 kg, ginger 1 kg, garlic 1 kg, 4 liang of sugar, 4 liang of aged vinegar, and salt 1 kg.
Wash pepper, garlic and ginger.
03? Chop pepper, garlic and ginger, using garlic mixer or by hand, the finer the better.
04? Stir the ground pepper, garlic and ginger evenly.
05? Add sugar, aged vinegar and salt, stir well and store in a cool place.
After understanding the production method, you should also pay attention to the following points:
A friend dried the cleaned peppers. In fact, this step is unnecessary, because the water will naturally come out after the pepper is chopped and added with a lot of salt, and there is no need to dry it in advance.
In the production process, vinegar is added to promote the fermentation of pepper, and sugar is added to improve the freshness of Chili sauce.
The above is my opinion on "10 kg Chili sauce. How much salt should I put?" I hope I can help you.