How to store spicy food for a long time

Long term storage of chili can be achieved through methods such as freezing, sun drying, oil immersion, salting, and vacuum sealing.

1. Freeze

Wash and dry fresh chili peppers, remove the stems, and directly put them into a fresh-keeping bag or sealed box for freezing. Freezing can maintain the color and spiciness of chili peppers, and can be directly chopped and cooked without thawing. Pay attention to packaging small portions and avoid repeated thawing. The frozen storage period can last for more than six months.

2. Sun drying

Hang the millet spicy skewers in a ventilated and cool place to dry naturally, or slice them and lay them flat on a bamboo sieve to dry. After complete dehydration, put it into a sealed container and add desiccant to prevent moisture. Dried chili peppers can be ground into powder or used whole, and stored in a dry environment for more than one year.

3. Oil immersed

Wash and dry the chili peppers, cut them into sections, and mix them with heated and cooled cooking oil in a 1:2 ratio in a sterilized glass bottle to ensure complete immersion. Adding a little salt can extend the shelf life, and it can be refrigerated for about 3 months. Oil immersed chili peppers can be directly used for cold dishes or stir frying to enhance flavor.

4. Salted

After removing the stems from the chili peppers, cut open the skin and sprinkle salt in layers at a ratio of 10% of the weight of the chili peppers. After pressing heavy objects and marinating for 3 days, water will seep out. After pouring out the saltwater, put it into a sterilized container and store it in a refrigerator for 4-6 months. Salted chili is suitable for making kimchi or as a seasoning ingredient.

5. Vacuum sealing

Clean the millet chili by using a vacuum machine to remove the air inside the packaging and isolate it from oxygen, which can delay oxidation and deterioration. Vacuum packaged chili peppers can be refrigerated for 2 months and frozen for up to 1 year. This method preserves the original flavor to the greatest extent possible, but requires professional equipment support.

Long term storage of spicy millet requires attention to removing rotten individuals during pre-treatment, and all containers must be disinfected at high temperatures. Different storage methods can be mixed, such as salting first and then oil immersion. Daily use should avoid pollution, and regular checks should be conducted for mold growth. Choose the appropriate method according to cooking needs. Freezing is suitable for preserving the fresh and spicy flavor, while drying is easier to store and carry. During storage, some nutrients may be lost, so it is recommended to consume them as soon as possible.