Pickled Chili Peppers

Name: Pickled Chili Peppers
Yield: 98 g
Ingredients: onion 50 g; low-sugar onion pickling sauce 10 g; minced garlic 2 g; Cheongyang chili pepper 20 g; allulose 1 g; apple vinegar 3 ml; anchovy fish sauce 3 g; dark soy sauce 3 ml; plum extract 6 g

51 kcal

#pickled chili peppers #pickles #side dish #spicy dish #easy side dish #low-sodium #crunchy side dish #homemade meal #Korean food #vegetable pickles

Image coming soon

Ingredients

Main ingredients

onion 50 g
low-sugar onion pickling sauce 10 g
minced garlic 2 g
Cheongyang chili pepper 20 g

Seasonings/Sauce

allulose 1 g
apple vinegar 3 ml
anchovy fish sauce 3 g
dark soy sauce 3 ml
plum extract 6 g

Nutrition summary

Carbohydrates 13.78 g 87%

Protein 1.72 g 11%

Fat 0.16 g 2%

Serving size 98g

Cooking steps

1

Wash the Cheongyang chili peppers thoroughly and remove any moisture.
2

Place the peppers in a jar.
3

Add soy sauce, vinegar, sugar, and water to a pot and bring to a boil.
4

Cool the boiled sauce and pour it into the jar over the peppers.
5

Leave at room temperature for one day, then store in the refrigerator.

Pickled Chili Peppers

AI 영양사 앤디