Our province is abundant in chili resources, with a strong seasonal production cycle. Due to the high resistance of chili to storage, there's great potential for developing new types of chili products. So, how can we create delicious chili-based products? This article introduces a new method for processing kimchi and chili that is suitable for small-scale enterprises and home production, offering practical guidance for those interested in this field.
The process of making kimchi from chili involves several key steps: preparing the kimchi jar, selecting and processing raw materials, making the brine, fermenting the mixture, and finally producing the finished product. Here are the detailed technical points:
**Preparing the Kimchi Jar**: First, wash the jar thoroughly and fill it with boiling water for 10 minutes to sterilize it. Afterward, let it dry completely before use.
**Raw Material Selection**: Choose fresh, firm, and plump chilies with small seeds, no signs of insect damage or blemishes.
**Processing the Raw Materials**: Wash the selected chilies 3–4 times with clean water to remove dirt and impurities. Dry them thoroughly before proceeding.
**Making the Brine**: Use well water or mineral water with a hardness above 16°H. Add 6–8% salt, 2.5% alcohol, 2.5% rice wine, 3% sugar, 1% dried ginger, and 1% garlic. Additional spices such as 0.1% star anise, 0.1% Sichuan pepper, 0.1% licorice, and other flavorings like orange peel should be wrapped in gauze for easy removal later.
**Fermenting the Kimchi**: Place the prepared chilies into the jar, layering them with the spice bag in between. Fill the jar up to 6–8 cm from the top, then add saltwater to cover the contents. Seal the jar and create a water seal around the lid. For faster fermentation, you can add a bit of vinegar or sugar. If using old brine (Chen Tang), the kimchi can be ready in 7–10 days. The more times the brine is reused, the richer the flavor becomes. However, each batch should have additional salt, chili, ginger, and white wine added to maintain quality.
**Fermentation and Acidification**: Store the jar in a cool, dark place for natural fermentation. At room temperatures of 15–20°C, the process usually takes 10–15 days. If the taste isn't right, adjustments can be made—add a little wine if too crisp, or more salt if too acidic. If mold appears, remove the affected parts, add salt and a bit of wine, and keep the jar in a cool area, opening it daily for a few days until the moldy smell disappears. If the kimchi becomes soft and smelly, it has spoiled and should not be consumed.
**Finished Product Standards**: High-quality chili pickles should be clean, fragrant, crispy, with a salt content of 2–4% and acidity between 0.4–0.8%. They should retain their original color and offer a balanced taste of sour, sweet, salty, and spicy. Always use dedicated knives for kimchi preparation and avoid oil or water contamination. It’s best to consume the kimchi soon after making it and keep the jar sealed with water in the sink.
**Chili Chip Processing**
The process for making chili chips includes: raw material selection and preparation → color protection and hardening → soaking → draining → frying → de-oiling → cooling → packaging → final product. Key steps include:
- **Selecting Ingredients**: Choose ripe, green chilies that are firm, without rot or pests.
- **Preparation**: Wash and cut the chilies, remove seeds and cores, and slice them into 3 cm x 1.5–2 cm pieces.
- **Color Protection and Hardening**: Soak the slices in a 0.5% calcium hydroxide solution for 2 hours to preserve color and texture.
- **Soaking**: Immerse the slices in a sugary brine containing 25% sugar, 3% salt, and seasonings for 3–4 hours.
- **Draining**: Rinse off excess sugar and drain the slices.
- **Frying**: Fry in oil at 170°C or use a vacuum fryer at 0.09 MPa and below 85°C for 5 minutes. De-oil using a centrifuge.
- **Cooling and Packaging**: Cool the chips to about 40°C and package them under vacuum for long shelf life.
**Pepper Pod Processing**
This method involves: selecting raw materials → cleaning → slicing → color protection → blanching → sugar treatment → drying → packaging. Key steps include:
- **Selection**: Use mature, non-rotten chilies with good texture.
- **Cleaning and Slicing**: Wash, cut, and remove seeds, then slice into rectangular pieces.
- **Hardening and Color Fixation**: Soak in 0.5% calcium hydroxide for 2 hours to preserve color and firmness.
- **Blanching**: Briefly cook the slices in hot sugar syrup for 1–2 minutes.
- **Sugar Treatment**: Use a honey-based method to infuse the chilies with sweetness.
- **Drying**: Dry at 55–60°C until moisture is reduced to about 20%.
- **Packaging**: Sort by size and color, then vacuum-seal for freshness.
These techniques provide a comprehensive guide to creating various chili-based products, from traditional kimchi to crispy chips and sweetened peppers, all while maintaining quality and safety. Whether you're running a small business or just experimenting at home, these methods can help you make flavorful, long-lasting chili products.
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