Korean Pickled Hot Peppers(Koch'uji) |
|
 |
Prep Time: 15 Minutes Cook Time: 5760 Minutes |
Ready In: 5775 Minutes Servings: 8 |
|
These are very easy and versatile.You can use them any way you'd use other pickled peppers.The best part is the pickled walnuts and garlic-they are spicy,sour,and awesome.Adapted from Growing up in a Korean Kitchen by Hi Soo Shin Hempinstall. Ingredients:
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 tablespoon coarse sea salt |
4 tablespoons honey |
1 1/2 cups rice vinegar |
1 cup water |
Directions:
1. 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.
2. Mix all remaining ingredients in a pot and boil for about 3 minutes,pour the mixture over the peppers while still boiling.
3. Let cool at room temperature.
4. If the peppers are not completely submerged in liquid add more rice vinegar to cover them .Screw on the lid tightly .
5. 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.
|
|