Pepper dregs spicy

Cooking Instructions

1. Wash the bell peppers

   

2. Wash the bell peppers

   

3. After washing, put it in a basket to dry the raw water (or dry it with a kitchen paper towel) to avoid the bad things of raw water, about half an hour, turn it over halfway, and dry it until there is no moisture in the appearance of the pepper

   

4. Recently, I have been a little lazy to use a food processor (mainly ✋ because I can't stand the burning sensation of chopped chili peppers sucking into the skin, and it is difficult to operate with gloves and hindering my hands and feet) and I don't have this tool, I use a traditional kitchen knife to chop chili peppers, and I use a water-free and oil-free cutting board and knives

   

5. Whip to a suitable size, it is not recommended to be too fine to make it easy to melt water

   

6. The thickness is a little bit better

   

7. Continue to add the chili pepper and crumble

   

8. To add the bell pepper, you need to cut it a little smaller with oil-free scissors

   

9. Continue to whip the bell pepper, which is very red in color

   

10. The three colors look a little mismatched, and the smell is spicy and spicy

    

11. Weigh and prepare to add salt

    

12. 1000 grams of chili pepper with 25 grams of salt comes out of the taste is sour, and the sour taste is lighter when added to 30-35 grams of salt

    

13. Add salt and mix well with a waterless and oil-free spoon

    

14. Fill 2 liter jars

    

15. A 2-liter jar can hold 2 kg of chili peppers

    

16. Fermentation requires a certain amount of water space, press and fill it until it is full for 8 minutes! The next step is to wait for fermentation to complete the flavor transformation of the bad spicy seeds!

    

17. Ingot brown sugar I added two days later, at this time the chili pepper water brown saccharification is very fast, just stir it with a big spoon to make the taste more uniform, cover the lid and tighten it to avoid light storage, and drain the gas once after two days to avoid fermentation overflow