Korean Style Green Chili Pepper Pickles (Gochu-jangajji)
A traditional Korean pickle made with green chili peppers, perfect as a side dish.
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- •1 lb Green chili peppersMixed with small spicy and large crispy green chili peppers
- •3 1/2 cups Water
- •1/2 cup Soy sauce
- •1/4 cup Salt
- •1/4 cup White vinegar
- •3 tbsp Sugar
- 1
Mix water, soy sauce, salt, white vinegar, and sugar to make the brine.
2 min
- 2
Boil the brine on medium-high heat.
5 min
- 3
Prepare the green chili peppers by cutting off the stem, leaving about half an inch.
3 min
- 4
Stuff the peppers into an eight-cup glass jar.
3 min
- 5
Pour the boiling brine over the peppers in the jar.
2 min
- 6
Cover with a weight and let sit at room temperature for 24 hours.
24h 0m
- 7
After 24 hours, pour out the brine and boil it again for 15 minutes.
15 min
- 8
Cool the brine quickly and pour it back over the peppers.
5 min
- 9
Store in the refrigerator for at least one week before serving.
168h 0m
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