Korean pickles

Korean pickles

Introduction:

"Do you think eating greasy food is too greasy and eating light food is tasteless? Ha ha, let's introduce a Korean style pickle. It's very simple to taste sour, sweet and salty."

Production steps:

Step 1: put soy sauce and sugar in a stainless steel pot without water and oil to boil over low heat.

Step 2: add vinegar, taste sweet and sour.

Step 3: wipe the pepper and dry it in the air without water. Take a toothpick and prick n small eyes on the pepper. (this job needs to be done by a patient person. I ran away and my old man was stabbing, hehe.)

Step 4: find a clean, water-free and oil-free box and put the pepper in it. The sauce in the pot must be cool enough to pour on the pepper.

Materials required:

Pepper: 2 jin

Soy sauce: two bags

Sugar: half the total weight of soy sauce

Vinegar: right amount

Note: nagging: when the sauce is just put into the pepper, it doesn't matter if it only submerges one layer of pepper. Slowly, the pepper will come out of the water, and it will marinate the pepper into the sauce. When I use clean chopsticks, I turn them over. I take a small bucket, put the pepper in it vertically, and then seal the bucket with plastic wrap. Put the bucket horizontally and turn it every other hour. After a night's storage, the bucket was set up and the pepper was pickled in. Cut it into small pieces with scissors and you can eat it. In fact, the cost of sauce is not low, especially if it is extremely delicious, so it can be reused several times, but when it is reused, it must be boiled in the pot~~~~

Production difficulty: simple

Process: others

Production time: one hour

Taste: sweet and sour