Pickled Pepper Black Fungus

Prepare a clean kimchi jar (preferably a kimchi jar; I used a sealed jar instead because I didn't have a kimchi jar). Also, go to the market to buy about 500 grams of wild chili peppers with water, specifically for making kimchi, and put them into the kimchi jar for later use.

Grab a handful of dried wood ear mushrooms and put them in a basin.

Soak the wood ear mushrooms in warm water in a basin. The amount of water should be as much as possible because the wood ear mushrooms will expand a lot after soaking. If there is too little water, it will affect the soaking effect. (Soaking in cold water is also possible, but the soaking time will be slightly longer.)

After the wood ear mushrooms have fully soaked, remove the stems, then thoroughly wash them before taking them out.

If you are still not sure, you can take a clean basin, fill it with cooled boiled water, then add a few small spoons of salt. After the salt has completely dissolved in the water, put the washed wood ear mushrooms into the basin and soak them for about 10 minutes to remove bacteria.

Using clean chopsticks, place the thoroughly washed wood ear mushrooms into the prepared pickled vegetable jar, making sure the pickled chili juice covers the mushrooms. Then, cover the jar and let the pickled vegetable jar sit in a cool, dry place. After 24 hours, you can use clean chopsticks to take out the wood ear mushrooms, place them on a plate, and eat them directly. You can also add some seasonings you like to mix before eating.