Pickled Chili Peppers

Name: Pickled Chili Peppers
Yield: 135 g
Ingredients: Allulose 10 g; Cheongyang Chili Pepper 80 g; Egg-flavor soy sauce 10 ml; Minced garlic 5 g; Apple vinegar 10 ml; Plum extract 20 g

113 kcal

#Pickled Chili Peppers #Pickle Recipe #Pickled Side Dish #Korean Banchan #Korean Food #Green Chili Pepper #Gochujang Side Dish #Homemade Side Dish #Preserved Food #Easy Side Dish

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Ingredients

Main ingredients

Allulose 10 g
Cheongyang Chili Pepper 80 g

Seasonings/Sauce

Egg-flavor soy sauce 10 ml
Minced garlic 5 g
Apple vinegar 10 ml
Plum extract 20 g

Nutrition summary

Carbohydrates 32.02 g 87%

Protein 3.69 g 10%

Fat 0.47 g 3%

Serving size 135g

Cooking steps

1

Wash the green chili peppers thoroughly and remove moisture.
2

Mix gochujang, soy sauce, vinegar, sugar, and water to make the pickling sauce.
3

Place the green chili peppers in a sterilized glass jar and pour in the sauce.
4

Close the lid and let it mature in the refrigerator for at least 3 days.

Pickled Chili Peppers

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