Wash the fresh shallots. peel off Cut into thin slices. Let them dry completely.
If you use dry shallots, leave them in boiling water for 1 hour until they soften. Then pour them into the colander to dry.
Peel and wash the garlic. Let it dry completely.
Wash the chili peppers and let them dry completely.
Peel the ginger and cut it into small pieces.
Wash the pickled jar and let it dry.
Pour vinegar on the ingredients. Until it completely covers the shallots.
Now put the shallots in the kitchen for 2 weeks and after this time it is ready to use.
