How to make non-salty, firm, and easy pickled chili peppers in 3 days without boiling
With autumn returning, I used 2kg of green peppers to try making pickled green peppers, which are both delicious and easy to prepare.
It is easier to make than you might think, and if you turn the peppers over frequently, they ripen quickly, so I recommend giving it a try.
⑴ Recipe for Seasoned Pickled Green Peppers that are neither too salty nor too mushy
① Washing and Preparing the Peppers
2kg of open-field green peppers
1 paper cup (200ml) of vinegar
The first thing to do is pour enough water to submerge the peppers, as there may be impurities remaining on them. Then, pour in 1 paper cup (200ml) of vinegar.
After soaking the peppers for about 10 minutes, wash them thoroughly and prepare them.
Since the seasoning is not boiled, you do not necessarily need to remove the liquid.
After washing the peppers thoroughly, pierce them with toothpicks to help them ripen properly.
Since the ripened peppers are squeezed once before pickling, when eating There is no need to worry about splattering, so please poke them firmly. Also, since green peppers are large, you can poke them about twice. You can prepare the peppers by poking them all. If the stems are long, you may cut them off. However, since removing the stems makes them mushy, please only cut off the long ones. Also, since we need to mix the seasoning sauce, please put the peppers in a container in advance.
② Mixing the First Seasoning Sauce for Fermenting the Peppers
Ingredients for the First Seasoning Sauce for Pickled Peppers
Soju (16.5%) 2L
Bottled Water 1.5L
Sugar 1.5 Beer Cups (375g)
Sea Salt 1 Beer Cup (250g)
First, 2L of Soju and 1.5L of bottled water are added to the seasoning sauce for fermenting the peppers.
Sugar 1.5 Beer Cups (375ml)
Sea Salt 1 Beer Cup (250ml) Here we go.
Since chili peppers have low moisture content, I poured in soju, which acts as a preservative, along with bottled water.
Next, I added sugar and sea salt to extract the moisture and reduce the spiciness.
Mixing the sugar and sea salt into the seasoning mixture before pouring actually reduces the sweetness and saltiness, which is beneficial.
Also, you must completely dissolve the sugar and sea salt before pouring them in. This allows the green chili peppers to ripen faster.
Since the chili peppers have very little moisture, you need to pour in a generous amount of seasoning to ensure better ripening. Pressing them down with something heavy after pouring the seasoning will also speed up the ripening process.
So, please place a clean stone or a plastic bottle filled with water inside and press down firmly to help them ripen.
Now, close the lid and let them ripen indoors for just 3 days. However, if you let them ripen indoors without handling them, they will not be ready to eat after 3 days. Therefore, please open the lid and turn the chili peppers over frequently while they are ripening.
No You just need to turn it over while adding the ripe peppers. Doing so will allow the green peppers to ferment in 3 days.
③ Mixing the second seasoning sauce after 3 days of indoor fermentation
It has been 3 days since I fermented them while turning them frequently. I opened the lid, took out the peppers to check, and they turned yellow, indicating they were well-fermented. Also, to speed up the fermentation process, I switched the water bottle to a heavy one and pressed them down. Please keep this in mind when packing.
Since the peppers are fermented, they need to be washed several times. So, please wash them multiple times and prepare them in a colander. Also, since the fermented green peppers still contain water, you need to press them firmly to drain the water. This prevents the mixture from becoming soggy and ensures a clean taste without any liquid leaking out when you eat it. If possible, please press them firmly before adding the second seasoning.
Furthermore, since the green peppers have only been fermented, they must be seasoned before eating. I will list the ingredients for the seasoning sauce below.
※ Green Peppers Ingredients for the Second Seasoning for Pickled Vegetable Salad
1.5 paper cups (300g) of red chili powder
1 paper cup (200ml) of anchovy fish sauce
3 tablespoons of whole sesame seeds
3 tablespoons of minced garlic
5 tablespoons of corn syrup
You can substitute any fish sauce for the anchovy fish sauce.
For the second seasoning sauce, first pour in regular red chili powder to provide a spicy kick and a beautiful color. Then, pour in the anchovy fish sauce to adjust the seasoning and add umami. Next, add the whole sesame seeds for a nutty flavor. Then, add the minced garlic for flavor.
Pour in the corn syrup to balance the saltiness and add gloss.
Stir well to dissolve everything.
When making the salad, you should let the seasoning marinate for about 30 minutes in advance to enhance the flavor and bring out the vibrant colors. Finally, add the remaining red chili powder and mix it in. You can add or omit red pepper powder according ...