Main Ingredients:
Red Chili Peppers: 500g; Garlic: 100g; Ginger: 100g; Salt: 50g.
Additional Ingredients:
White Wine: 30g.
Taste: Medium Spicy; Technique: Pickling; Time: 20 minutes; Difficulty: Easy.
Detailed Steps for Cooking Pickled Chili Rings
Choose fresh red chili peppers with thick flesh and a spicy flavor. Select peppers that are not damaged and clean them thoroughly. Then let the surface moisture dry. When washing, use a handle to avoid water soaking into the peppers. Otherwise, they will spoil easily.
Cut off the stem of the chili peppers.
Cut them into approximately 1cm long pieces.
Put them in a clean, oil-free, and water-free container, add salt, and mix well to pickle.
Pickle for 2 hours.
The peppers will release chili juice. You can filter it out and use it to season other dishes.
Crush the ginger.
Put the garlic into a meat grinder with the ginger and grind them together. Be sure to grind the ginger first before adding the garlic, otherwise the ginger will be difficult to grind.
Put the ground ginger and garlic into the pickled chili and add white wine.
Mix well.
Put the mixture into a sealable bottle and sprinkle a little salt on top.
Seal and store. You can eat it in about a week. The longer you pickle it, the better the taste will be after natural fermentation. The pickled chili rings can be stored unopened for up to a year without spoiling.
