Pickled Shredded Cheongyang Chili
Pickles · serves 4 · 15 min + curing
The salt and oil classification for this recipe was assigned automatically. If you scaled it up a lot, taste and adjust the seasoning at the end.
How many servings?
How to make it
- 1
Remove the stems from the chilies, wash, dry completely and cut into thin diagonal strips.
- 2
Put the soy sauce, vinegar, water and sugar in a pot and bring to a boil once to make the brine.
· Turn off the heat once large bubbles rise at the edges and the sugar has dissolved.
- 3
Cool the brine completely.
· It should be cool enough to touch, so the chilies stay crisp instead of cooking.
- 4
Put the shredded chilies in a glass jar, pour in the cooled brine and refrigerate.
- 5
Let it pickle for at least a day; the pickle is best eaten within 1–2 weeks while still crisp.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- If the brine is too salty, dilute it with water and pour it back. Vegetables that are already pickled can be rinsed in cold water to draw the salt out.
thebobkim.com/en/recipe/bk0306 · BOBKIM
If this one looks like too much work
Sobann also makes syrups & sauces
Sobann (Sobann) is the chef's own kitchen. Make it yourself, or ask Sobann if you don't have the time.
Syrups and sauces aren't sold online yet, so we take them by inquiry. Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland.