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Pickled chilies "pao la jiao"
A typical Sichuan ingredient. This pickled chili is made with a variety called "ER JING TIAO", a beautiful bright red with moderate spicy power.
Prep
5 min
Cook
10 min
Serves
250
Ingredients
For:
250
servings
- dried "ER JING TIAO" chilies * (enough to fill a 250 ml jar)
- 250 ml water≈ 250 g
- 30 g salt
- 1 tbsp sugar
- 2 tbsp rice liquor "Baijiu" (if needed, substitute gin or vodka)
Method
- 1Boil the water. Turn off the heat and add the salt and sugar. Stir until dissolved and let cool to room temperature. Add the Baijiu.
- 2Clean the jar thoroughly and rinse the dried chilies. Put them in the jar and pour in the brine. All the chilies must be fully submerged and the jar sealed airtight.
- 3Let ferment at room temperature for 3 days.
- 4At the end of the fermentation period, discard the brine and set the chilies aside. Sterilize the jar in boiling water then put the chilies back in the jar. Store in the fridge.
Notes
This pickled chili is made with one chili variety: "ER JING TIAO", a beautiful bright red with moderate spicy power. If you can't find dried "ER JING TIAO" chilies, choose a relatively mild dried chili. You can always add doubanjiang ("chili bean paste") or chili oil to the recipe if you like spicy dishes. The pickled chili can be crushed into a pickled chili paste that can potentially replace doubanjiang in a recipe. The fermented bean flavor will be missing but it's worth a try ^_^. The pickled chili keeps for up to 3 months in the fridge.
