Saturday, September 13, 2008

Pickled Peppers

I make a batch of these jalapenos for whenever we grill gogi at home. It's a great dipping sauce for various meats.

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First wash and clean 8 jalapenos and 8 serrano chiles.

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Use a mandolin to quickly slice all of the peppers into thin slices, then transfer the peppers into a pickling jar.

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In a bowl mix together 3 cups water, 3/4 cup soy sauce, 1/2 cup vinegar, 2 TB rice wine, and 1 TB honey powder. Mix this together well and then pour it into the pickling jar with the jalapenos.

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Let it sit out overnight and then transfer it into the fridge. Let it ferment inside the refrigerator for about a week before serving.


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Just before serving, add some minced garlic and sliced onions onto a plate and then scoop up some sauce with the the jalapenos. This is a perfect dipping sauce for chadolbegi at home! Enjoy~

This is very similar to THIS.

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