First, the production tools:
You'll need a variety of traditional items such as old mustard jars, bamboo stalks, straw, small stones, spoons, and pots. These tools are essential for the traditional method of pickling vegetables, especially sour peppers. Using these simple, handcrafted materials helps maintain the authenticity of the process.
Second, the recipe formula:
For a standard batch of pickled sour peppers, 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 perfect balance of flavor, preserving the natural taste while enhancing the sourness through fermentation.
Third, the step-by-step process:
1. Begin by thoroughly rinsing the mustard jars, bamboo stalks, straw, and small stones. Let them air dry completely before use.
2. Select peppers that have been worm-eaten or have soft spots, as they are ideal for fermentation. Cut the fresh peppers and remove any damaged parts. Then wash them carefully to ensure they are clean.
3. Place half a jar of cold water into the mustard bowl, then add the sugar, pepper, licorice, and salt. Stir well and let the mixture sit for several days to begin the fermentation process.
4. Once the water starts to develop a slight sour taste, it's time to add the fresh peppers. Make sure all the peppers are fully submerged in the liquid, and avoid leaving any part exposed. Press them down with small stones or cover them with cilantro or straw to keep them under the brine.
5. After more than 10 days, the peppers will be ready for sale or packaging. Once removed, you can add a new batch of fresh peppers, making the process sustainable and efficient without wasting any raw materials.
Fourth, important notes:
1. Ensure that all vegetables like peppers, radishes, and beans are thoroughly cleaned and completely dried before placing them into the jar. Even a small amount of moisture can lead to spoilage and affect the quality and shelf life of the final product.
2. After adding fresh peppers to the jar, stir the mixture occasionally to promote even fermentation. If white foam appears on the surface, remove it promptly to prevent contamination and maintain the quality of the pickles.
By following these steps carefully, you can successfully create delicious, traditional sour pickled peppers using age-old techniques passed down through generations.
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