Ingredients

1. Fresh red chilis (I had cayenne), One bushel was 3.05 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.