How to process?
- To grind Dry Chili, Salt and all spices . Ferment them in the vinegar.
- After fermenting, keep it in the wide mouth glassy jar for 15 days.
- Bring it to boil in the stainless steel pot (25 litre), mixing with Fermented vinegar, Dark sticky soy sauce and Brown sugar in 5 minutes.
- Then, compound with powder pepper and salt.
- Fill immediately in the bottle or the plastic gallon.
*In case of storing in the plastic gallon, the sauce must be left in cooling down for one hour before filling.
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