1, practice a

Instruments: pepper appropriate amount, dry chili pepper appropriate amount, Shannae appropriate amount, rock sugar appropriate amount, white wine appropriate amount, water appropriate amount, pickle salt appropriate amount, star anise appropriate amount.

In a clean and oil-free pot add the water and salt ready to make kimchi water, heat it to dissolve the salt, then let it cool, pour the cooled salt water into the kimchi altar, the amount of water should be at 2/3 of the kimchi altar.

Join the appropriate amount of seasoning (star anise), sannai, peppercorns, dried chili peppers, rock sugar, white wine, add washed and dried (must be dried, preferably air-dried for a day, to reduce the moisture content) after the fresh chili, chili pepper can be selected from Chengdu region, "two thorns" red pepper, you can also choose lantern chili peppers, chili peppers can be slightly cut off part of the tip, to facilitate the entry of the chili You can also choose lantern peppers, you can slightly cut off part of the tip of the pepper, easy to taste, be sure to let all the peppers submerged in the brine, kimchi is best to fill the kimchi altar.

Cover the kimchi altar lid, add the right amount of water in the sink, placed in a cool and ventilated place, keep the water in the sink do not dry, 7-10 days after the pickled peppers are ready.

2, practice two

Instruments: pointed fresh red chili 3000 grams, 560 grams of coarse salt, 120 grams of alum, 1800 grams of cool water.

First will be coarse salt, alum put in a small tank, add cool water, stir, to be coarse salt, alum dissolved, standby;

Pick the pest-free red pepper washed, dried, de-stemmed, de-stemmed, and then use a pointed bamboo skewer in the chili pepper on both sides of the two small holes in order to facilitate the pepper into the flavor. Then put the chili pepper into the salt jar, with stone compaction, cover tightly.

Pickled to half a month, turn the tank to check once, skim off the floating surface of the white foam, and pay attention to pick out the moldy and rotting chili, and then compacted, covered tightly. Pickled to 6 months that is, more than 3 can be eaten.

3, practice three

Instruments: sharp fresh chili peppers, salt, white wine.

Put coarse salt in a pot, add (200 grams) of water, pouring boiling salt dissolved into brine method, the pepper to remove the tip of the seeds washed and cut into small pieces, dry, but also can be outlawed chili pepper, take the pickle altar repeatedly washed with boiled water, disinfected, will be dry chili pepper pieces into the altar pour brine method, submerged chili pepper, and then dripping into the lid of the little white wine cover pickling for 1 month or so can be eaten, only to take outlawed chili pepper out of the inside of bubble! There is juice.