|one and a half|
How to make pickled grapefruit peel
Wash and slice the grapefruit skins, cut off some if the white sacs are too thick, boil a pot of water and put the sliced grapefruit skins in to soak, pressing a plate on the surface to make sure each piece of grapefruit skin is soaked.
This one is a triple red grapefruit, so the pouch is also red.
Once the water has cooled, pinch the grapefruit peels dry to change the water and refrigerate overnight.
The next day, change the water every so often until all the astringency of the grapefruit peel is soaked, pinch dry the water for later use.
This is the soaked grapefruit peel, pinch dry and soak again in pure water, this time you can prepare the chili, millet chili, ginger, garlic diced.
Cut various ingredients and reserve.
Mix the ingredients and let the mixture marinate for an hour in salt. If you have time, you can do it a day before to get the flavors to blend better.
The grapefruit peels in the picture are too dry, so they should be kept moist.
The grapefruit peel mix, set aside.
Heat the oil in a pan, add the tempeh and stir well, add the grapefruit peel and stir well. When the hot oil and all the grapefruit peels are well blended, you can bottle it.
When bottling, be sure to press firmly so that the flavors of the chili and yuzu peel mix well.
Put the lid on the jar and put it in the fridge, it will be ready to eat in about 3 days.
For one grapefruit peel, make two small jars, it’s better to eat as you go.
The humidity of the grapefruit peel, refer to the state of the picture. It’s too dry to eat.