Kim Dae-seok's Chili Jeotgal Jangajji
A pickle made by aging green chili and cheongyang chili in a marinade of salted fresh anchovies and salted shrimp.
Ingredients needed 10 servings
Recipe
Cooking tips
- Make sure to dry the washed chilies thoroughly before use.
- Remove as much air as possible from the ziplock bags, seal tightly, and flip the bags once or twice during fermentation to evenly distribute the marinade.
Recommended for
- Those who want to make a traditional fermented chili pickle that stays flavorful and hearty even after long storage.
- Those who want to store pickles cleanly without odor leakage by using ziplock bags.
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