A dish that appeals to your taste
Pickled cheongyang chili pepper~ It's only been a week, so it's not seasoned yet.. It's okay because it's less spicy~~ Actually, it's hard to eat it raw with cheongyang peppers, but I eat it well if I pickle it like this It's good that it's not too colorful because it's mixed with soy sauce and salt. Especially, I always make and eat pickled peppers and garlic, which I like meat. If you look at other recipes, there are times when you don't boil it I don't boil low-hydration vegetable garlic, but pickle. I always boil high-hydration vegetable peppers, onions, etc. There are reasons for keeping it. Sometimes, pickles change their taste If you store it at the wrong temperature, the taste will change If you're going to leave it for a long time, boil it, cool it down, and pour it again when some water comes out, and you can leave it for a whole year and enjoy it.
6 serving
Within 60 minutes
푸키베베
Ingredients
  • Cheongyang red pepper
    1.5kg
  • Water
    6cup
  • white sugar
    3cup
  • Vinegar
    2.5cup
  • Soy sauce
    1cup
  • a thick salt
    1cup
  • Soju
    1/2cup
Cooking Steps
STEP 1/10
First, prepare Cheongyang chili peppers! First, remove the top, clean it thoroughly, and put it in a sieve to remove moisture. It's cumbersome, but one of the tasks to make a hole in the Cheongyang chili pepper is to make a hole! This way, it's easy to season and make delicious pickled peppers. Actually, when you do it in large quantities, you can't do this well. Then it ripens slowly. If you dab it once or twice, you can eat it in a week at the earliest
STEP 2/10
After trimming Cheongyang red pepper, it was only about 800g, so I filled it with onions.
STEP 3/10
Add the ingredients for the pickling water
STEP 4/10
Bring to a boil until sugar and salt melt. When it's done, turn off the heat and add the last 1/2 cup of soju
STEP 5/10
When I make pickles, I add soy sauce and salt to season them
If you use a soy sauce base, the color is too dark, so it's not good
This is good ~~
STEP 6/10
Put it in a bowl and let it cool I put in half a lemon that I trimmed last time ~ Will it taste better? ^^ Of course you don't have to I don't really like leaving ingredients, so I put them in ~
STEP 7/10
Prepare a clean, disinfected glass bottle..Add chili peppers and onions
STEP 8/10
Add the cooled soy sauce pickles It doesn't feel cold, but.. One day, you'll get water. If you leave it at room temperature for two days, you'll be out of breath ~~ I'm going to leave it for a long time, so I boiled it again and put it in.
STEP 9/10
I added about half a cup of vinegar and boiled it because the water came out. When it boils, cool it down and pour it again. And keep it in the refrigerator
STEP 10/10
It's been about a week since Cheongyang red pepper pickles were slightly less seasoned.. It was delicious ^^ Onions are perfect to eat ~
Cheongyang peppers contain much more capsaicin, a spicy ingredient of peppers than regular peppers, and are rich in minerals and other nutrients. Especially, peppers are rich in vitamin C
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