Korean Green Chili Pepper Pickles are fermented and seasoned with vinegar and soy sauce for a week, with a mixture of salty, sweet, and spicy flavors. About one pound / 445 g of Korean Style Green Chili Pepper Pickles makes about 3 servings.
Prepare the peppers by removing their stems. Then using a toothpick or fork, make a small hole on each pepper. Doing so will allow the brine to seep through it. Put all the peppers in a big jar.
Prepare the mixture to ferment the peppers by mixing the water, soy sauce, and vinegar in a pot. Allow it to boil over medium-high heat. Once it begins to bubble, add the mixture to the jar of peppers.
Allow the peppers to submerge in the brine. You can do so by putting a plastic bag filled with pebbles on top of the chilis inside the jar. Cover the jar and leave it for 24 hours.
After 24 hours, take the pebbles away and remove the brine from the jar and into the pot. Boil the brine again until it begins to boil (about 15 minutes).
Remove the brine water from the heat and allow it to cool. Put the brine back into the jar of peppers. Add the sesame seeds if you are going to add them.
Cover the jar and store it in your fridge. Let it sit for a week before consuming.
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