Kim Dae-seok's Pickled Chili

Name: Kim Dae-seok's Pickled Chili
Cook time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Korean
Ingredients: Green chili peppers 1kg; Sea salt 2.5 cups (500g); Water 2L; Soju 1.5 cups (300ml); Vinegar 2 tablespoons (for washing)

Traditional pickled chili with a crisp, tangy bite made without vinegar, using saltwater and soju.

30 min Difficulty Easy Sauces & basics

Main ingredients

Green chili peppersSoju

Ingredients needed 10 servings

Green chili peppers 1kg

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Sea salt 2.5 cups (500g)

Water 2L

Soju 1.5 cups (300ml)

Vinegar 2 tablespoons (for washing)

Recipe

Prepare fresh green chili peppers with vibrant green stems, soak them in water with 2 tablespoons of vinegar for 10 minutes, then rinse thoroughly and remove excess moisture.
Trim the stem ends lightly, then use a fork to poke one hole each in both directions on the top end of each pepper.
In a pot, combine 2L of water and 2.5 cups of sea salt, stirring until fully dissolved, then bring to a boil.
Once the saltwater is boiling vigorously, turn off the heat and immediately pour the hot brine over the chilies without cooling it first.
Press down firmly with a heavy weight or plate to keep the chilies submerged and prevent contact with air.
Let sit at room temperature for about 1 hour until the brine is completely cooled.
Once the brine is lukewarm, evenly distribute 1.5 cups of soju over the chilies.
Transfer to an airtight container and store in a shaded area at room temperature. Check after one week, and use only after at least 15 days of proper fermentation.

Wash green chili peppers, trim stems, and poke holes in both directions with a fork.
Boil 2L of water with 2.5 cups of salt, then pour the hot brine directly onto the chilies and press down with a weight.
After the brine cools, mix in 1.5 cups of soju and ferment in a shaded room for at least 15 days.

Cooking tips

Poking holes in the pepper tips allows the brine to penetrate evenly inside.
Pour the boiling brine over the chilies so they are fully submerged, and use a weight to keep them from floating.
Add soju only after the brine has cooled completely to prevent the aroma from evaporating.

Recommended for

Those who want to make their own spicy ingredient for dongchimi or baekkimchi.
Those interested in making pickled chilies using saltwater and soju.
Those looking to learn traditional method of making crisp, pickled chilies.

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