Hello everyone, I am your lovely science popularization buddy! Today, I'm going to share with you a wonderful tip for pickling chili peppers. Yes, you heard it right, don't add raw water when pickling chili! So, what should be added? Let's do it!
1. Why can't raw water be added to pickled chili peppers?
First of all, we need to understand why raw water should not be added when pickling chili peppers. Raw water contains a large number of bacteria and other microorganisms that can multiply during the pickling process, causing pickled products to deteriorate, become moldy, and even produce toxic substances. Therefore, in order to ensure the taste and hygiene safety of pickled peppers, we must avoid adding raw water.
2. What should I add to pickled peppers?
Since we can't add raw water, what should we add? The answer is - white vinegar! White vinegar has the effect of sterilization and disinfection, which can effectively inhibit the reproduction of bacteria and ensure the hygiene and safety of pickled products. At the same time, white vinegar can also add a sour and refreshing taste to pickled peppers, which makes people want to stop. So, how to properly use white vinegar to pickle chili peppers?
3. The steps of pickling chili peppers in white vinegar.
1.Prepare ingredients: fresh chili, garlic, ginger, white vinegar, salt, sugar, etc.
2.Wash the peppers, drain them, remove the stems and cut them into sections; Chop the garlic and ginger and mince them for later use.
3.In a clean, water-free and oil-free container, add the chopped chili segments, minced garlic and minced ginger.
4.According to the ratio of 1:1, add white vinegar and salt, and then add a small amount of sugar to enhance the taste. Note that there is no need to add raw water here.
5.Stir well with chopsticks to make sure each chili segment is evenly coated with the marinade.
6.Cover the container with a lid and place it in a cool, ventilated place to marinate. Flip every other day to make sure the pickle is evenly heated.
7.After marinating for 7-10 days, the peppers become sour and refreshing and ready to eat. Use clean chopsticks to avoid contaminating the pickles.
4. Tips for pickling chili peppers.
1.Choose fresh chili peppers for a better taste.
2.During the marinating process, it is necessary to keep it water-free and oil-free to avoid the growth of bacteria.
3.The amount of white vinegar should be adjusted according to the amount and taste of the pepper, too much will affect the taste, too little will not play a sterilizing role.
4.The marinating time should not be too long or too short, generally 7-10 days is appropriate.
5.Pickled chili peppers should be stored in a cool and ventilated place away from direct sunlight.
6.Use clean chopsticks or spoons every time you take pickles to avoid contamination.
In short, adding some white vinegar instead of raw water when pickling chili peppers not only ensures the hygiene and safety of pickled products, but also makes pickled chili peppers more sour and refreshing. You might as well try this method and make your pickled chili a hot item on the table! Give it a try!
Pickled chili peppers, white vinegar, sour and refreshing, homemade pickled products, healthy food.