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Ingredients 1. Fresh red chilis (I had cayenne), One bushel was kg 2. Peeled Ginger (10% of the weight of the chilis) 3. Garlic (10% of the weight of the chilis) 4. Baijiu (白酒) Vodka is fine. I used Scotch. (5% of the weight of the chilis) 5. Pickling Salt (5% of the weight of the chilis) 6. Sugar (1-2% of the weight of the chilis) Directions - Wash the dirt your chilis and take off the stems but don’t break them open. - Discard any moldy or broken ones and then weigh what you keep. - Weigh out the rest of your ingredients to match the percentage of the weight of the chilis. - Next you process chilis into small pieces, not a paste. - Place those chopped chilis in a very large bowl. - Process your ginger and garlic into a fine pieces or into a paste and then add those along with the salt, sugar, and alcohol in - Mix with gloved hands. - - When mixed, place into a crock to ferment for at least 15 days in a dark room that doesn’t get too cold. - When it’s ready the smell should be forceful but fresh.
