Korean Pickled Hot Peppers(Koch'uji) Recipe

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Ingredients:

Serving

2 lbs whole jalapenos or 2 lbs korean bell peppers, preferably a mix of green and red
5 garlic cloves, thinly sliced
6 walnuts , thinly slivered
1 tbsp coarse sea salt
4 tbsp honey
1 1/2 cups rice vinegar
1 cup water

Directions:

Wash peppers well and dry,leaving them whole.Stack stem side up in a large mason jar,packing them in tightly.thinly slice the garlic and walnut and place on top of the peppers.
Mix all remaining ingredients in a pot and boil for about 3 minutes,pour the mixture over the peppers while still boiling.
Let cool at room temperature.
If the peppers are not completely submerged in liquid add more rice vinegar to cover them .Screw on the lid tightly .
Ferment for 2-5 days at room temperature.this will take less time in warm weather,and longer in cooler weather.After peppers have marinated for4 a few days,store in the refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	69.81 Kcal (292 kJ)
Calories from fat	0.17 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	877.67mg	37%
Potassium	294.33mg	6%
Total Carbs	17.61g	6%
Sugars	13.16g	53%
Dietary Fiber	3.44g	14%
Protein	1.25g	2%
Vitamin C	135.6mg	226%
Calcium	21.1mg	2%

Amount Per 100 g
Calories	34.56 Kcal (145 kJ)
Calories from fat	0.08 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	434.52mg	37%
Potassium	145.72mg	6%
Total Carbs	8.72g	6%
Sugars	6.52g	53%
Dietary Fiber	1.7g	14%
Protein	0.62g	2%
Vitamin C	67.1mg	226%
Calcium	10.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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