Accessories: raw salt 180g, rice vinegar 50g, pepper 10g, liquor 15g.
1. Ginger buds are covered with fibrous roots. Clean it up
2. Clean them up and wash them.
Step 3 Wash green and red peppers
4. Dry the water in the shade.
5. At the same time, clean the pickle bottle and dry the water in the bottle.
6. Pour some boiling water and rinse it off.
7. Pour the raw salt into the basin and pour boiling water to melt.
8. Pepper is also brewed with hot boiled water to make it tasty.
9. When the ginger shoots and green peppers are a little wilted, they can be put into the pickle bottle.
10, add salt water and pepper water, then add a little rice vinegar and a sip of white wine.
1 1, cover it, pour some water to seal it, and label it, indicating the curing time. Generally speaking, 15 days can be eaten.