Pickled Chili Peppers
Pickled Chili Peppers
Halve green chili peppers and air-dry thoroughly, then submerge in cooled salted pickling brine to ferment. Optional additions include Sichuan peppercorns, chili peppers, and radish.
Ingredients
Pickling brine (cool boiled water, add salt)
to taste
Green chili peppers (cut in half, air-dried)
to taste
Garlic cloves
a few cloves
Ginger
1 piece
Sichuan peppercorns
a few
Baijiu (for eliminating white mold)
2 cups (approx. 6 qian)
White radish (cut into strips)
to taste
Carrot (cut into strips)
to taste
Instructions
1
Make pickling brine
Clean the pickling jar, bring water to a boil, pour it into the jar, add salt, and let it cool.
2
Add to the jar
Add garlic, ginger, green beans, garlic sprouts, cabbage roots, chili peppers, etc. Cut green chili peppers in half, air-dry them, then add to the jar. You can also add Sichuan peppercorns, dried red chili peppers, and radish strips.
3
Ferment
Seal the jar and ferment for about half a month until the vegetables turn sour.
4
Maintenance
Add cooled boiled water and salt as needed. If white mold grows, pour in high-alcohol Baijiu to eliminate it.
