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The simplest and most cost-effective way to make pickled chili peppers
Fresh chili peppers and pickled chili peppers are different. Pickled chili peppers can be added to pickled vegetables or used to pickle snacks and small pickles. The method of making pickled chili peppers is very simple. Prepare some pickled vegetables and add dried chili peppers and rock sugar in normal proportions. You can also prepare fresh, sharp chili peppers. This way, the pickled chili peppers can be eaten directly as pickled vegetables, and they are crisp and delicious with a spicy and fragrant taste.
Self-made Pickled Chili Pepper
Materials
Pickling jar
Water, pickling salt; the ratio of water to salt is about 1 kilogram of water to 60-80 grams of salt
Star anise (八角), cassia, Sichuan pepper, dried chili, rock sugar, and white liquor in appropriate amounts
Method
1. Add the prepared clean and oil-free water and salt to a pot, heat it to dissolve the salt, and then cool it down.
2. Pour the cooled saltwater into the fermentation jar, and the amount of water should be two-thirds of the fermentation jar.
3. Add an appropriate amount of star anise (八角), cassia, Sichuan pepper, dried chili, rock sugar, and white liquor.
4. Add fresh chili that has been washed and dried (it is essential to dry it, preferably air-dried for a day to reduce moisture content). You can choose ‘Erjingtiao’ red chili produced in Chengdu, or lantern chili. You can slightly trim the chili stem to facilitate flavor absorption, and make sure that all the chili is immersed in the saltwater. The pickled vegetables should be filled to the brim of the fermentation jar.
5. Cover the fermentation jar with the lid, add some clean water to the sink, place it in a cool and ventilated place, and keep the water in the sink from drying out. After 7-10 days, the pickled chili is ready.
Nutritional value:
Chili is rich in vitamins and other nutrients. Consuming chili can increase food intake, enhance physical strength, and improve symptoms such as cold intolerance, frostbite, and vascular headaches. Chili contains a special substance that can accelerate metabolism, promote hormone secretion, and benefit the skin. High in vitamin C, it can control heart disease and coronary atherosclerosis, reduce cholesterol. It contains a large amount of antioxidants, which can prevent cancer and other chronic diseases. It can also keep the respiratory tract unobstructed, used to treat coughs and colds. Chili can also kill and suppress parasites in the stomach and intestines.
1. Antipyretic, analgesic
Chili is pungent and warm, and can lower body temperature through sweating and relieve muscle pain, thus having a strong antipyretic and analgesic effect.
2. Prevent cancer
The effective ingredient of chili, capsaicin, is an antioxidant that can prevent the metabolism of relevant cells, thereby terminating the cancerous transformation process of cell tissues, reducing the incidence of cancer cells.
3. Increase appetite, aid in digestion
The strong spicy flavor of chili can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis, and aid in digestion.
4. Weight loss and fat reduction
The capsaicin contained in chili can promote the metabolism of fat, prevent the accumulation of fat in the body, and is beneficial for weight loss, fat reduction, and disease prevention.
5. However, excessive consumption of capsaicin can severely stimulate the gastrointestinal mucosa, causing stomachache, diarrhea, and burning and pricking pain around the anus, triggering gastrointestinal diseases, and promoting hemorrhoids to bleed.
Applicable population:
General population can consume it.
1. People with thin bodies. According to traditional Chinese medicine, thin people mostly belong to yin deficiency and hot constitution, commonly manifested as dry throat, bitter mouth, conjunctival congestion, dizziness, and restlessness. If spicy foods are consumed excessively, these symptoms will worsen, leading to bleeding, allergies, and inflammation.
2. Hyperthyroid patients. Hyperthyroid patients often experience a state of high excitement, and excessive consumption of spicy and刺激性 foods can exacerbate symptoms.
3. It is not advisable for nephritis patients to consume chili. Studies have shown that in the process of human metabolism, spicy components often need to be excreted through the kidneys, which can produce varying degrees of stimulation on the actual kidney cells.
