How to pickle pickled pepper and garlic moss to be delicious?

Garlic moss 400g

1 red pepper

Methods/steps

Prepare garlic moss for pickling. Choose fresh and tender garlic moss, garlic cloves and red peppers.

Cut off the top of garlic moss, wash and dry, and wash and dry red pepper.

Cut garlic moss into sections, add salt and mix well.

Peel and chop garlic cloves, and dice red pepper.

Add minced garlic and red pepper into garlic cloves and stir well.

Then put it into a clean, water-free and oil-free glass bottle and seal it. Sprinkle a layer of salt on it and put it in the shade. You can eat it in 3 days at the earliest.

In two bottles, you can also add Chili oil, sugar and vinegar, which tastes better.

The finished product is crisp and refreshing when it is baked.

end

Matters needing attention

The nitrite content in pickles was high for one week, and then decreased. Nitrite is a carcinogen. If you eat it after pickling for a month, the nitrite is basically gone. Pepper and garlic can be added during curing, and the components contained in pepper and garlic can reduce the formation of nitrite.