When someone asks me, “What do you do?” A million thoughts go through my head. Well, I’m a graphic and web designer. And well, I have a food blog too, and I just got a job as a kitchen designer, but really I’m an architect. And well…
My response varies depending on my mood.
Sometimes I fee like I’m spreading myself thin and some weeks are worse than others. Those are times when I just want to throw away everything, deactivate all my social media accounts, and snuggle with my kids in bed all day.
But to tell you the truth, I’m enjoying the ride, all the ups and downs, all the late nights and early mornings, all the good stuff and the crappy crap.
All of it.
Now let’s go pickle some peppers!
Typically made with Korean green chili peppers, I used jalepeno since they are more easily available. The pickling juice is also pretty flavorful with its hint of heat and can be reused for your next jar of pickled peppers or as a condiment. Oh and by the way, the preparation and ingredients are very similar to my manil jangatchi (pickled garlic).
Kochu jangatchi (Korean pickled peppers)
1 lb of jalepeños (about a dozen peppers)
1 1/2 cup soy sauce
1 cup water
1/4 cup sugar
1 1/2 cup white vinegar
1 – Wash and rinse the peppers. Trim the stems. And with a toothpick or a trussing needle or whatever similar tool you have on hand, poke about 5-7 holes into each pepper. Set aside.
2 – In a medium-sized saucepan, bring to a boil the soy sauce, water, sugar and vinegar and let simmer for about 1 minute.
3 – Take off the heat and let cool.
4 – Place the clean peppers into a clean half-gallon jar. Pour the cooled soy sauce mixture into the jar. Make sure the peppers are submerged. I used a small ramekin as a weight.
5 – Secure the lid and let the peppers sit at room temperature for about 5 days.
6 – Drain the peppers into a strainer and reserve the liquid. DO NOT THROW OUT THE SOY SAUCE MIXTURE. Pour only the liquid into a saucepan. Bring the soy sauce mixture to a boil and let cool.
7 – Place the peppers back in the jar and then pour the cooled liquid back into the jar.
8 – Secure the lid and let the garlic mature at room temperature for about 20-25 days.