Chinese Pickled Peppers 自製泡辣椒
Tasting my batch of Chinese Pickled Peppers 泡辣椒, there was still an intense spiciness, perhaps it was even a bit hotter, but the pepper's flavor was now transformed to something more rounded and nuanced, fragrant with a delicate hint of floral.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 bird eye chilies
- 2 1/2 cups water
- 1 1/2 tbsp salt, 25g
- 1 tbsp sugar, 12.5g
- 2 star anise
- 1 bay leaf
- 1 piece cinnamon bark
- 1 tsp dried sichuan pepper
- 1 tsp Chinese white wine, 28% proof minimum
Instructions
- 1
Wash peppers and cut off stems, leaving stem cap intact. Let the peppers air dry until completely dry.
- 2
Add water, salt, sugar and spices into a small pot and bring to a boil. Let simmer for 10 mins. Let cool completely, even allowing to steep overnight to boost flavor.
- 3
Fill sterilized pickling urn or jar with the dry chili peppers, standing them upright and packing them in snuggly.
- 4
Pour brine in jar completely covering the chilies but not high enough to touch the lid. Add in chinese wine. Make sure all chilies are submerged.
- 5
If using fermentation urn fill the neck lip with cool boiled water then cap. If using modern airlock glass jar follow jar instructions. If using a regular glass jar close the air tight lid and store in a dark cupboard and remember to open the lid every 2 days to allow the fermentation gas to escape.
- 6
After 20 days your pickled peppers are ready to eat. Store with brine in refrigerator and use clean dry utensils to remove peppers.