First, production tools:
The old mustard cylinder, loquat or straw, small stones, spoons, pots, etc.
Second, the process formula:
The processing of a pickled vegetable jar of sour pepper as the standard, fresh pepper 10 kg, 10 grams of licorice, pepper 10 grams, 250 grams of candy, 500 grams of salt.
Third, the process flow:
1. Rinse the mustard cylinders, stalks, or straw, small stones, etc., and let them dry before use.
2. Pick a worm-eaten or pepper with rotted holes, then cut the upper fresh pepper and wash it, then let it dry thoroughly.
3. Pour half-cylinder cold water into the mustard bowl, then add cannabis, pepper, sweets, salt, and let it stand for several days.
4. When the water in the tank is slightly sour, fresh peppers can be added. Note that all the water must be submerged and the pepper must not be exposed on the water surface. After pressing the peppers, cover them with cilantro or straw and press them with small stones.
After more than 5.10 days, the peppers are ready to be sold out after being soured or packaged. After removing the peppers, fresh peppers can be added again, which can be recycled without wasting raw materials.
Fourth, note:
1. After the pepper, radish, beans, etc. have been washed, be sure to dry it thoroughly. Never put any water into the tank, otherwise it will affect the shelf life and product quality.
2. After putting fresh pepper and so on into the tank, agitate the handle into the tank from time to time. If some white foam appears in the cylinder mouth, it is necessary to fish it out in time.
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