First, the production tools:
You'll need a variety of traditional items such as old mustard cylinders, loquat leaves, straw, small stones, spoons, and pots. These are essential for the fermentation process and help maintain the traditional flavor of the pickled vegetables.
Second, the recipe formula:
As a standard, for making sour pepper pickles, you'll need 10 kilograms of fresh peppers, 10 grams of licorice, 10 grams of pepper, 250 grams of sugar, and 500 grams of salt. These ingredients work together to create the right balance of flavor and preservation.
Third, the preparation process:
1. Start by washing the mustard cylinders, stalks, straw, and small stones thoroughly. Let them dry completely before using.
2. Select peppers that have been worm-eaten or have natural holes, as they are more likely to ferment properly. Cut the fresh peppers and remove any damaged parts. Wash them carefully to ensure cleanliness.
3. Place half a cylinder of cold water into the mustard bowl, then add the cane (a type of plant used in traditional fermentation), pepper, sugar, and salt. Stir well and let it sit for several days to start the fermentation process.
4. Once the water begins to turn slightly sour, you can add fresh peppers. Make sure all the peppers are fully submerged under the liquid, as exposure to air can lead to spoilage. After placing the peppers in, cover them with cilantro or straw and press them down with small stones to keep them under the brine.
5. After more than 10 days, the pickled peppers will be ready for sale or packaging. Once removed, you can add new fresh peppers again, allowing for a continuous and efficient reuse of the fermentation tank without wasting any raw materials.
Fourth, important notes:
1. Always ensure that the peppers, radishes, and beans are clean and completely dry before adding them to the jar. Even a small amount of moisture can affect the shelf life and quality of the final product.
2. Once you've added the fresh peppers to the tank, stir the mixture occasionally. If white foam appears on the surface of the liquid, remove it promptly to prevent unwanted bacterial growth and maintain the quality of the pickles.
By following these steps carefully, you can create delicious and long-lasting pickled peppers using traditional methods that have been passed down through generations.
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