1. Wash the red pepper to the stalk and dry it.
2. Chop the red pepper with a knife.
Ginger peeled and minced, garlic chopped, apples, pears peeled to the core and chopped, peanuts heated in a microwave oven for 2 minutes, peeled and crushed with a knife back.
Place all the chopped material in a large bowl and add cooked sesame.
5. Put the salt first.
Put another bottle of white wine.
Put the chili sauce in a clean, water-free, oil-free bottle with a lid, keep it for 9 minutes, pour the half-capped white wine into the bottle, and half-tighten the cap. After standing at room temperature for 2 days, tighten the cap and put it in. Refrigerated and fermented in the refrigerator for 15-20 days.
The peppers don't have to be shredded so that they taste good. 2. Make this kind of thick red pepper for the pepper. 3. After doing it, let it sit at room temperature for two days in order to taste the sour taste of pickled pepper (you can omit this step if you don't like sour). The bottle mouth does not need to be tightened very tightly, and the fermentation will produce bubbles. 4. If you use the kimchi jar to be sealed with water, put it in a cool and dry place. Keep the water level at the mouth of the jar to seal the air. 5. It is better to fry the flavor with vegetable oil when eating.