Korean Pickled Hot Peppers(Koch'Uji)

1. 1

   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.

2. 2

   Mix all remaining ingredients in a pot and boil for about 3 minutes,pour the mixture over the peppers while still boiling.

3. 3

   Let cool at room temperature.

4. 4

   If the peppers are not completely submerged in liquid add more rice vinegar to cover them .Screw on the lid tightly .

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.