How To Guide: Fermented Sichuan Hot Peppers

How To Guide: Fermented Sichuan Hot Peppers - Pao Jiao (泡椒)

Рет қаралды 14,154

Күн бұрын

Pao La Jiao or hot pickled pepper is used in numerous Sichuan dishes. These pickled dishes are made through a process of anaerobic fermentation and it's very easy to setup. You probably don't see these pickled peppers often in Asian markets outside of Sichuan, but when you do they look pretty old and dated. Don't let appearance fool you because these fermented pickled peppers will elevate your taste buds to the next level. Nevertheless, try out this recipe because these funky Pickled Sichuan Peppers are a must to recreate any Sichuan taste and flavor.
Ingredients for 5L Fermenting Jar:
Spices:
25 g of Cinnamon Sticks
20 g of Star Anise
3 g of Bay Leaf
10g of Sichuan Pepper
240 g of Salt
40 g of Rock Sugar
40 g of Garlic
150 g of Fresh Ginger
50 ml of Alcohol (40% proof)
Lots of Sichuan Peppers (~500g or more)

Пікірлер: 54

@1hundred45 2 жыл бұрын

I'm am going out right now and buying a pickling jar! Thank you!

@barbarasturtevant8327 Жыл бұрын

Lovely video!!❤ Thank you. I should be getting my pickling Jar here soon. I can wait to create more beautiful flavors for my dishes 😊

@thebearman324 5 ай бұрын

I just got my new jar in the mail. I can't wait to try it lol

@indagando2782 2 жыл бұрын

I can tell you're a bit nervous it's normal Just keep going It's ok to repeat something and if you need to repeat and edit out the mistake You're doing great

@Summernightstorm 4 ай бұрын

Great recipe, wonderfully explained. Thank you!

@jimmydgilchrist 2 жыл бұрын

Awesome Video!

@rustleoftheheart 3 жыл бұрын

look nice video..like 5 👍👍😍

@avant4200 Жыл бұрын

Thank you for this recipe. I did it and started eating after 15 days. Vegetables were still crunchy. I will use less salt next time. I have a second one I'm letting go for 30 days as recommended here. It will be interesting to see if vegetables stay crunchy. 🙋

@Gummybear434 2 жыл бұрын

Thank you for sharing your video, can I not use alcohol for fermentation?

@AndreHomenGarden 4 ай бұрын

Thank you. This video helped me make the decision to get the jar and make my fermented homegrown Biquino peppers for 2024-2025🤗🤗

@cherylstone7256 2 жыл бұрын

谢谢您，可不可以用这个东西跟不同的菜(veggie)?

@alimorad5474 Жыл бұрын

جميل

@pr3ciousara 2 жыл бұрын

Thank you for the great video. Can you make another video how you maintain your pickle jar? Do you eventually need to scoop and empty out the spices and replenish with a new batch?

@Inspiron41 2 жыл бұрын

If you don't open the jar, you can keep the peppers in the jar for about a year. I transferred the hot peppers to little bella jar and can seal them with some of the broth. I also save the broth and spices in a separate jar for the next season. To reuse the broth for the next batch, just follow the same exact procedure in the video - add previous year broth and then cooled boiled water to start. I'll do a another follow up video with other vegetables.

@pr3ciousara 2 жыл бұрын

@@Inspiron41 oh okay, basically like a starter for your next batch? Is that how someone can claim "my brine is older than you"?! 😅 I was curious how Vivian from cooking bomb does it. But keeping a separate jar of brine is a great idea in case your main jar gets contaminated. Thank you for your response! I just bought a pickle jar from my local Chinese market and it's 10L! So big, need to figure out what I'm gonna fill it with 😅

@pr3ciousara 2 жыл бұрын

@@Inspiron41 I just made my first jar. I have some peppers floating above the brine.. like yours.. hope they don't grow mold! 🤞🤞🤞

@corbynmartin3520 2 жыл бұрын

You have to feed it with Alcohol, rock sugar and sometimes you may need to add in more water, but when you take pickles out, you always add alcohol & a bit of sugar

@amyhoang9140 7 ай бұрын

Thanks for the recipe. Do you have recipe for AA choy brine? I would like to have AA choy for a few months when they are not in season but I don't want to dry or freeze them.

@annielynn8730 3 жыл бұрын

This is so interesting!! I’m so glad I looked it up, I’m so surprised vinegar isn’t used

@Inspiron41 3 жыл бұрын

The fermentation alone gives it a really flavor boost. Highly recommended trying if you're growing Chinese hot peppers of your own.

@annielynn8730 3 жыл бұрын

@@Inspiron41 Definitely will! I was looking for a way to get through all the peppers this season, thanks for the content!

@WeenieTyler Жыл бұрын

Hey there! I can't tell from the video if you're using dried or fresh chilies. It seems like you're using dry. I grow my own er jing tiao chili peppers and want to be sure I use the correct quantity. Is the 500 g of chili peppers 500 g of dried peppers or of fresh peppers? Thanks for the help

@linhvu6536 Жыл бұрын

Can someone explain, what is the purpose of vodka? Can I skip its? The vietnamese version of pickles brine often contain only salt, sometime sugar but we always eat freshly pickled veggies. I'm confused if the vodka actually help to keep a pickles jar longer ?

@Ziggyman2010 Жыл бұрын

Why are the chillies not submerged in the brine. Should l cover them?

@sunlitrain 2 жыл бұрын

Excellent video, thank you! Q. Which size jar is this one?

@Inspiron41 2 жыл бұрын

I'm guessing it's around 5L...

@sunlitrain 2 жыл бұрын

@@Inspiron41 Thank you. That helps me as I have seen 3 sizes for sale, but: 1. They tend to use the same commercial photos; 2. The jar has wide and narrow areas, and it is hard for me to gauge how many whole lemons I could fit into different sized; 3. While I know the metric system, it is not what I have used 99.5% of my life. It is easy for me to estimate in pounds, ounces, pints, gallons. So between converting systems and seeing the jar with its pretty but non-uniform shape, I have been trying to figure out how many whole lemons will fit in a 2.5L vs a 5L. Thank you for your help! Also, I like Sichuan food and your recipe looks delicious! I saved it to try. Thank you!

@inaaugustina Жыл бұрын

how do u keep it alive for years? what do u add? do u drain the brine and edd new garlic .... in to it? at what tempeture do u keep it or just in the fridge?

@ufilek1 4 ай бұрын

Do you add a weight to keep,everything under the liquid?

@user-zn4vx9pm7s 2 жыл бұрын

Thanks for the recipe! What's the function of the alcohol in the recipe? Does it effect the lacto-fermentation at all?

@Inspiron41 2 жыл бұрын

Good question. If you washed and dried your peppers, the alcohol adds another layer of protection by disinfecting harmful bacteria early in the process. This help promote healthy lacto-fermenting bacteria grow as the alcohol evaporate over time.

@FreeformRock 2 жыл бұрын

@@Inspiron41 I didn't know that, thanks, but would this work without alcohol?

@thebearman324 5 ай бұрын

@@FreeformRock yes it's a natural byproduct of the ferment. Using the alcohol will make a more consistent result in less time.

@joycejeng264 2 жыл бұрын

This was a helpful video, thanks! Could you please recommend any Chinese style glass fermentation jars, like the one you're using? There seem to be a lot of different products, but I want a high quality glass and thicker bowl/rim to stand up to the use. Any suggestions? P.s. If you don't want additional bacteria in your fermentation jar, don't talk/speak over the opening of the jar - our spit bacteria will mess up what's in the jar. 😁

@kiimmig2293 2 жыл бұрын

I found them on Amazon

@joycejeng264 2 жыл бұрын

@@kiimmig2293 Any specific brand you'd recommend? Not all mention if they are food safe.

@Moirakirstin Жыл бұрын

I have the same question. There are a gazillion on Amazon. I’d like to know too which one he used.

@frangg23 2 жыл бұрын

Is there any way to substitute the Sichuan peppercorn for pickling? I realize the flavor/sensation won't be the same, but is there anything that's second best or good enough?

@shae1539 10 ай бұрын

Just use black peppercorns if u have them:)

@florencekwan1222 Жыл бұрын

Can you use this jar to do sauerkraut?

@Inspiron41 Жыл бұрын

yes, it works the same as making sauerkraut in mason jars. However the size is much larger.

@nezerthonthethird 2 жыл бұрын

I would absolutely love to start a Sichuan pickle jar, but I am Muslim and so cannot have anything with alcohol in it 😭 Is there any alcohol substitute for this?

@fightsewbig9003 2 жыл бұрын

You can use vinegar. Look up Cantonese pickles. Those use rice vinegar. Or Mexican pickled veggies. I make them and I use vinegar. But the process is the same. No heating or cooking and the vinegar isn’t a large amount.