Pickled Vegetable Processing Technology

**Pickled Vegetable Processing Technology: Key Steps and Technical Guidelines**

The production of traditional pickled vegetables follows a systematic process that ensures both quality and flavor. The main procedure includes:

**Preparation of the Pickling Jar → Raw Material Selection and Treatment → Preparation of Pickling Brine → Loading into the Jar for Pickling → Fermentation and Acidification → Finished Product**

**Technical Guidelines**

**1. Preparation of the Pickling Jar**

The pickling jar should be thoroughly cleaned and rinsed. It is then filled with boiling water for 10 minutes to achieve sterilization. Afterward, the jar is drained and set aside for later use.

**2. Raw Material Selection**

Select chili peppers with thick flesh, small seed cavities, firm texture, and free from insect damage or blemishes.

**3. Raw Material Treatment**

The selected chili peppers should be washed thoroughly with clean water 3 to 4 times to remove sediment and impurities. After washing, the surface moisture should be drained completely.

**4. Preparation of Pickling Brine**

Use well water or mineral water with a hardness of 16°H or above for preparing the brine. For every portion of water, add the following ingredients: 6%–8% salt, 2.5% white liquor (baijiu), 2.5% yellow wine (huangjiu), 3% sugar, 1% dried ginger slices, and 1% garlic cloves. Additional spices—such as 0.1% star anise, 0.1% Sichuan peppercorn, 0.1% licorice root, cardamom, and tangerine peel—should be wrapped in a cheesecloth or spice bag and set aside for later use.

**5. Loading into the Jar for Pickling**

Place the prepared chili peppers into the pickling jar, packing them firmly. When the jar is half full, insert the prepared spice bag into the center, then continue filling until the contents reach approximately 6 to 8 centimeters from the rim. Secure the peppers with bamboo strips to prevent floating, and ensure the brine completely submerges all ingredients. Cover the jar with its lid and fill the water seal around the rim with brine to create an airtight water-lock seal.

**6. Fermentation and Acidification**

Place the pickling jar in a cool, shaded area and allow for natural fermentation. At an ambient temperature of 15°C to 20°C, the pickled peppers will typically be ready for consumption after approximately 10 to 15 days.

**7. Finished Product**

High-quality pickled chili peppers should be clean and hygienic, with a rich aroma and crisp texture. The finished product should contain 2%–4% salt and 0.4%–0.8% acidity, preserving the original color of the peppers while offering a balanced flavor profile of sour, sweet, savory, and mildly spicy notes.

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*The above information is provided by Qingdao Deesheng Food Co., Ltd. Our company's chili products are sold throughout China and exported to markets including Japan, South Korea, and other regions worldwide.*