Different Chili Sauce
1.
Choose chili, the first choice is the local Erjingtiao red chili, which is generally ripe for the market in July and August. The taste of Erjingtiao pepper is relatively spicy. My family does not eat too spicy. In order to neutralize the spiciness, a little sweet pepper is specially added. You can also use red bell pepper instead of part of Erjingtiao pepper. Peeled garlic, if you don't like the garlic flavor, don't add it. The garlic flavor will not be obvious after the sauce is made.
2.
Remove the stems of the red Erjingtiao peppers (the picture taken before cleaning the peppers is missing only in the picture above), wash them, and drain the water. Wash the tender ginger, or use old ginger. The purpose is to increase the flavor of the finished product.
3.
Then tear the big bell pepper into several pieces.
4.
Use a blender to break it. Don't break it too much. I directly find the processing point outside to smash it. The machine is very fast and takes 1 minute. If you have tools, you can chop them by hand if you are not afraid of trouble. Large pieces of chopped peppers have a different flavor.
5.
This is what it looks like after being processed, filled with a pot, ready to have 2 sachets of table salt, just ordinary iodized table salt.
6.
Mix the salt with the crushed chili and mix well. The ratio of salt to chili is generally 15-20%. I used about 600 grams of salt. More salt is fine. Less salt will cause the sauce to spoil.
7.
Prepare a kimchi jar, which should be intact and free of cracks, and wash and dry in advance. I used the jar that was filled with sauce last year, and filled out the sauce in the jar, which is in the glass bottle of the finished picture. In this way, there is no need to clean and directly install new sauce. 6 kg of sauce is just full, and finally add a spoon of last year’s sauce and sprinkle some salt on the surface, which can speed up the fermentation of the sauce and make the taste more mellow.
8.
Cover the mouth of the jar with plastic wrap, cover it, and seal the jar with 2/3 of water. Move the jar to a cool place in the house for fermentation. The sauce can be eaten in about one month. If it is left for a year, the fragrance will be stronger and the color will be more reddish.
Tips:
1. Remove impurities and damaged or damaged peppers to avoid spoilage.
2. Salt can't be used less, it doesn't matter if it is salty, it will break when it is weak.
3. According to personal preference, add some peppercorns, star anise and other spices.
4. For those who like to eat watercress, add moldy watercress (available in the market) and break it together during processing.
5. The container for the sauce can be replaced with a sealed glass bottle. If you use a jar, you must always check the water level of the seal on the edge of the jar, add water and change the water in time.
