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Pickled Peppers (Pao Jiao)
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Learn how to make a magic Chinese ingredient – pickled wild peppers
Course: Sauce and paste
Cuisine: Chinese
Keyword: fermentation, pepper, pickling
Calories: 288 kcal
Ingredients
- 300 g fresh small green peppers
- 1 cup cold boiled water
- 1 cup white vinegar
- 1 tbsp. garlic clove
- 1 tbsp. thumb ginger
- 2 tbsp. sugar
- 1 tbsp. salt
- 1 tbsp. Chinese spirit or other hard liquid
Instructions
-
Boil some water and let it cool down completely. Or you can use purified water.
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Wash the green peppers, discard any spoiled ones. Set aside until completely drained.
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Cut the top off and keep the pepper body only.
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Sterilize the container is extremely important to prevent your pickled pepper been spoiled. My common solution is soak the jars in boiling water, then air-dry completely.
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Place the pepper in the jar, place water, white spirit, white vinegar, slat and sugar in. Gently shake to make all the ingredients well combined.
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Set aside and wait for 7 days until well pickled.
Nutrition Facts
Pickled Peppers (Pao Jiao)
Amount Per Serving
Calories 288
% Daily Value*
Sodium 5747mg 239%
Potassium 645mg 18%
Total Carbohydrates 51g 17%
Dietary Fiber 5g 20%
Sugars 37g
Protein 3g 6%
Vitamin A 22.2%
Vitamin C 297.9%
Calcium 7.2%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.
