Chenpi is made by drying and aging citrus peel. Below is a practical workflow and storage guidance.
Making Process
- Select fruit: Choose mature citrus with thicker, intact peel.
- Wash: Rinse to remove surface dirt and residue.
- Cut the peel: Make two or three cuts from the top to form connected segments.
- Air‑dry: Place in a ventilated, shaded area and turn periodically.
- Turn the peel: When softened, flip so the pith faces outward.
- Sun‑dry: Dry under sunlight until fully dry, avoiding rain and moisture.
- Age: Store in breathable containers in a dry environment and check regularly.
Storage Tips
- Containers: Breathable options like cloth bags, ceramic jars, or cartons are common.
- Routine checks: Watch for mold or pests and address issues promptly.
- Airing: On clear days, air the peel to keep it dry and ventilated.
- Avoid strong odors: Chenpi absorbs odors easily.
- Layered storage: For larger quantities, store in layers to reduce compression.
Adjust the steps to match local climate and household conditions.