Korean Pickled Hot Peppers(Koch'uji)

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READY IN: 96hrs 15mins
SERVES: 20
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash peppers well and dry,leaving them whole.Stack stem side up in a large mason jar,packing them in tightly.thinly slice the garlic and walnut and place on top of the peppers.
  • Mix all remaining ingredients in a pot and boil for about 3 minutes,pour the mixture over the peppers while still boiling.
  • Let cool at room temperature.
  • If the peppers are not completely submerged in liquid add more rice vinegar to cover them .Screw on the lid tightly .
  • Ferment for 2-5 days at room temperature.this will take less time in warm weather,and longer in cooler weather.After peppers have marinated for4 a few days,store in the refrigerator.
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