Korean pickles
By PresleyJerde
Do you feel that eating greasy ones is too greasy, and eating light ones has no taste? Haha, let me introduce you to a Korean-style pickles. It's sweet, sour and salty.
Recipe Recommendations
- sweet and sour
- other
- an hour
- simple
Steps for Korean pickles
1
Place soy sauce and sugar in a water-free and oil-free stainless steel pan and boil over low heat.
2
Add vinegar essence and taste sweet and sour in moderation.
3
Wipe the peppers clean, dry them without water, and use a toothpick to tie N small eyes on the peppers. (This job needs to be done by a patient person. I ran away, and my old man was doing it, hehe)
4
Find a clean, water-free, oil-free box and put the peppers in. Make sure the sauce in the pan is cool and poured on the peppers.Korean pickles Make Tips
Just a quick tip: When you first pour the sauce over the chilies, it's fine if it only covers a single layer. The chilies will slowly release water and become fully submerged in the sauce. You just need to stir them occasionally with clean chopsticks. I used a small bucket, placed the chilies upright inside, and sealed the bucket tightly with plastic wrap. I then laid the bucket on its side and turned it over every hour or so. After letting it sit overnight, I stood the bucket up, and the chilies were completely pickled. You can cut them into small pieces with scissors and enjoy them. Also, the cost of the sauce isn't actually low, especially if using premium soy sauce, so you can reuse it a few times, but make sure to boil it in a pot before reusing it! ~~~~