Korean Pickled Hot Peppers(Koch'Uji)
- 2 lbs whole jalapenos or 2 lbs korean bell peppers, preferably a mix of green and red
- 5 garlic cloves, thinly sliced
- 6 walnuts, thinly slivered
- 1 tablespoon coarse sea salt
- 4 tablespoons honey
- 1 1/2 cups rice vinegar
- 1 cup water
- 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.
- Mix all remaining ingredients in a pot and boil for about 3 minutes,pour the mixture over the peppers while still boiling.
- Let cool at room temperature.
- If the peppers are not completely submerged in liquid add more rice vinegar to cover them .Screw on the lid tightly .
- 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.
bell peppers, garlic, walnuts, salt, honey, rice vinegar, water
Taken from www.food.com/recipe/korean-pickled-hot-peppers-kochuji-454728 (may not work)