How to pickle dried chili peppers? They taste delicious

There are various methods for pickling dried chili peppers, including salting, soaking in sugar and vinegar, soy sauce pickling, fermentation, and oil immersion. Choosing fresh and complete dried chili peppers, paired with different seasonings, can create pickled products with different flavors.

1. Salinization method

Wash and air dry the dried chili peppers, cut them into sections, and layer them with coarse salt according to the proportion and spread them into a disinfection container. Sprinkle a layer of salt on each layer of chili pepper, and compact the top layer with heavy objects. Salt can inhibit bacterial growth and precipitate chili moisture to form a high osmotic environment. Seal and store in a cool place for about two weeks, during which pay attention to observe for the formation of white film. The chili peppers marinated in this method are salty, fresh, and crispy, suitable for direct consumption as a side dish.

2. Sweet and Sour Soaking Method

Mix rice vinegar and white sugar in proportion to make sweet and sour juice, boil and cool for later use. Cut the dried chili peppers into rings, add garlic slices and ginger shreds to a glass jar, and pour in completely cooled sweet and sour sauce. Adding a little Baijiu can extend the shelf life, and the sugar and vinegar juice needs to completely immerse the ingredients. After being refrigerated and marinated for three days, the flavor is best. The sour and sweet taste can neutralize the stimulation of chili peppers, making it suitable for mixing with cold dishes or serving as a accompaniment.

3. Soy Sauce Marination

Brewing soy sauce is used, and spices such as star anise and cinnamon are added and boiled. After cooling, it is mixed with dried chili and placed in a jar. Soy sauce should be selected from products with high amino acid nitrogen content, as the pickling process will produce Maillard reaction. After sealed storage for one month, it has a strong sauce aroma and a rich spicy taste when consumed. Pay attention to regularly opening the lid and releasing air to avoid bottle swelling caused by fermentation gas production.

4. Fermentation method

Mix dried chilli with glutinous rice flour and fish sauce in proportion, and add a small amount of garlic paste and ginger powder to promote fermentation. After being placed in a pottery jar, press it tightly with heavy stones to maintain a natural anaerobic environment for fermentation. The temperature is controlled at around 20 degrees Celsius, and after two weeks, it produces the unique sour aroma of lactic acid bacteria fermentation. Fermented chili can be used as a seasoning base, but it is important to observe for any mold growth.

5. Oil immersion method

Dry chili peppers are baked at low temperature until crispy but not burnt, and then bottled in proportion with cold pressed vegetable oil. Add spices such as Sichuan peppercorns and sesame to enhance flavor, and cover the chili completely with oil. Seal and let stand for two weeks to fully dissolve the capsaicin, resulting in a bright red color in the oil. This method can maximize the retention of capsaicin, but it needs to be refrigerated and consumed as soon as possible after opening.

Pickled dried chili peppers should be made from high-quality raw materials that are free from mold and insect infestations, and all containers should be disinfected at high temperatures. During the pickling process, avoid contact with raw water. If any abnormal odor or mold is found, it should be immediately discarded. Different pickling methods can be used in combination, such as salting first and then oil soaking, which can enhance the flavor level. It is recommended to make small quantities each time, label the date when storing, and refrigerate for no more than three months. When consuming, control the intake according to the constitution, and be cautious of fermented products for those with gastrointestinal sensitivity.