Sour horns and pickled peppers

Homemade "sour horns and pickled peppers" are more delicious and hygienic than those bought outside, and preservatives and substances such as sorbic acid are never added.
"Sour horns" can be made into many dishes, such as "stir-fried sour horns with minced meat, pickled corner fish with chopped pepper, spicy tofu with sour horns" and so on.
"Pickled pepper" can be made into chopped pepper and used to stir-fry fish-flavored dishes. It can also be made into "chopped pepper fish head, chopped pepper stir-fried beef, chopped pepper spicy stir-fried cuttlefish", etc., all of which are very delicious.
Making "sour horns and pickled peppers" at home is very simple. The easiest way is to soak it in cold boiled water, salt and white wine. If it is slightly more complicated, you can add some spices, etc., which will taste better. The key is to use qualified kimchi jars to make it. Only by using kimchi jars to soak vegetables can we be sure that they will not deteriorate. The old soup soaked in vegetables is also very delicious. You can use it to make "sour soup fish". It is absolutely appetizing and delicious, and you will never get tired of eating it, hehe!
Making "sour horns and pickled peppers" is the same method as making kimchi, and the most taboo thing about making kimchi is the inclusion of miscellaneous fungi in it. When entering miscellaneous fungi, it will deteriorate, and the spoiled kimchi can no longer be eaten! "Kimchi jar" is a good sealed container. Seal the brewed vegetables at the mouth of the jar with clear water. As long as there is no water shortage in the sealed groove, no miscellaneous bacteria will be allowed in. During the fermentation process of soaked vegetables, a large number of lactic acid bacteria that are beneficial to the human body will be produced. The lactic acid bacteria will produce carbon dioxide during the fermentation expansion process. Due to the effect of the expansion pressure, its carbon dioxide with acid gas will be continuously discharged from the mouth of the jar. Since the groove of the jar mouth is sealed by water, water is a flowing liquid, and excess gas inside can be discharged out of the jar through water. However, the unclean air outside cannot enter the jar because there is no counter-pressure. Therefore, the high purity of the strains in the jar can be maintained, and all beneficial substances such as lactic acid bacteria and vitamins will remain intact, making the taste pure and delicious, and will not be easily contaminated by miscellaneous bacteria.
It is recommended here that when using water to soak vegetables, it must be boiled water after high temperature sterilization and cool before using it, or pure water or mineral water can be used to maintain the high purity and hygiene of kimchi. Put a proper amount of high-quality white wine inside to increase the aroma and prevent deterioration due to your own negligence. The containers and utensils used must not contain oil. Special chopsticks, spoons or clips should be used to eat. These small items must be disinfected frequently to ensure that kimchi is not contaminated by foreign bacteria.
It is recommended to use cold boiled water for the clean water used to seal the mouth of the jar. Ordinary clean water will contain miscellaneous bacteria, which will cause a layer of sticky substances to appear quickly in the groove of the jar mouth. This is caused by the unclean water. In addition, wipe the sealed sink every three to four days, and use a towel dipped in 1% 200 sodium hypochlorite water to wipe. When wiping, do not splash water into the jar. Wring the towel out before wiping. Cover the cover and inject new cold boiling water to seal it.
The following describes this simple method for making "sour horns and pickled peppers" at home. By the way, we can use the soaked "sour horns" to make a "stir-fried sour horns with minced pork" that Chairman Mao used to like most.