This Man's Cook's Pickled Chili

1. Wash green chili peppers thoroughly and remove excess moisture. Cut off the stems, leaving about 2cm of stem remaining, using scissors to trim neatly.
2. Pierce small holes through the front and back of each pepper using a fork. This prevents shriveling and ensures even saltwater penetration.
3. In a pot, combine 3L of water and 2 cups plus 2 tablespoons of sea salt. Stir until fully dissolved, then bring to a rolling boil.
4. Once the saltwater boils, turn off the heat and let it cool at room temperature for 10 to 15 minutes until the temperature reaches approximately 60 degrees. Pour the saltwater over the chilies in a storage container.
5. Press down with a heavy plate to keep the chilies submerged, then seal the container and let it ferment at room temperature for one week.
6. After one week, pour off only the brine that has become diluted from released moisture into a separate pot. Boil this brine vigorously for 3 minutes to evaporate excess water.
7. After the second boiling, allow the brine to cool completely, then pour it back over the chilies. Press down again with a plate and let it ferment at room temperature for an additional two weeks before transferring to refrigeration.

Cooking tips 💡

• Do not remove the stem entirely, as excessive moisture can cause the chilies to soften quickly—leave about 2cm of stem intact.
• Pouring the hot brine immediately after boiling turns the chilies yellowish, while overcooling destroys their crisp texture—maintaining exactly 60 degrees is key.
• Finished pickled chilies can be stored in the refrigerator and used year-round as a versatile base for kimchi, chopped chili paste, or salad dishes.

Recommended for 🙋

• ⭐Those who want to successfully make a traditional, all-purpose pickled chili base for various dishes without fail.
• ⭐People seeking a consistently crisp, crunchy texture that lasts even after extended time.
• ⭐Individuals wanting to stock up on a versatile cooking ingredient with just one effort, usable all year round.