Spicy & Savory Pickled Peppers (Salt-Cured)
How to Make Delicious Salt-Cured Pickled Peppers – A Perfect Side Dish for Rice!
Learn how to make your own spicy pickled peppers at home. This recipe uses the traditional salt-curing method for perfectly crisp texture and deep flavor. They are an excellent accompaniment to any meal!
Main Ingredients
- 10L capacity of green chili peppers
- 1.5kg coarse sea salt
- 1 bottle (1.8L) soju (Korean rice wine)
- 2 tsp baking soda
Cooking Instructions
Step 1
First, trim the stems of the peppers. The stems add bulk without much flavor, so use scissors to cut them off, leaving just a small portion. Removing them completely isn’t necessary, but keeping them short is recommended.
Step 2
To thoroughly clean any potential pesticide residue from the pepper surfaces, fill a basin with plenty of water and dissolve 2 teaspoons of baking soda. Submerge the trimmed peppers in this solution for about 15 minutes.
Step 3
After washing, it’s crucial to thoroughly dry the peppers. Use a clean kitchen towel or paper towels to meticulously pat each pepper dry. Excess moisture can lead to the pickles becoming mushy or spoiling.
Step 4
To ensure the brine penetrates well, use a small fork to pierce each pepper 2-3 times from the top and bottom. This allows the salty brine to seep into the core of the peppers, resulting in a more flavorful pickle.
Step 5
Alternatively, you can make small slits at the tip of each pepper using scissors, similar to how you trimmed the stems. This method also helps the brine to infuse into the peppers effectively.
Step 6
Now, let’s prepare the brine. In a 10L capacity jar or fermentation container, pour 1 bottle (1.8L) of soju. The soju helps prevent the surface of the peppers from developing a white film and also aids in preservation.
Step 7
In a separate pot, combine water with 1.5kg of coarse sea salt and bring it to a boil to dissolve the salt. Do not pour the boiling brine directly over the peppers. Instead, let it cool for about 25 minutes. Pouring very hot brine could cook the peppers, so aim for a temperature that is warm but not scalding.
Step 8
Pour the brine, which has cooled for approximately 25 minutes, over the peppers in the prepared jar or container. Ensure there is enough liquid to completely submerge the peppers.
Step 9
In a 10L capacity jar, I’ve filled it generously with peppers. Approximately 5 liters of water were used, and 1.5kg of coarse sea salt was added for the correct salinity. Feel free to adjust these ratios based on your preference.
Step 10
Seal the jar and let the peppers ferment for about one month. After a month, carefully pour out the brine, bring it to a boil again, let it cool completely, and then pour it back over the peppers. This second brining process enhances the flavor depth. Continue to age for another two months, and after a total of three months, you’ll have delicious pickled peppers! You can enjoy them as is, or mix them with a seasoning paste made from chili powder, garlic, and soy sauce for a different flavor profile.
