Cheongyang Pepper Soy Pickles - Pouring Hot Brine Right Away Makes Them Crunchier

Steps

1. 1

   Select only clean Cheongyang peppers, removing any bug-eaten or damaged ones.

2. 2

   Fill a large bowl with water, add 5T of vinegar, soak the peppers for 5 minutes, then rinse.

3. 3

   Trim the stems, leaving a little bit on, and cut a small piece off the tip of each pepper.

4. 4

   In a pot, add 500ml water and 500ml dark soy sauce, bring to a boil, then simmer on low heat for 5 more minutes.

5. 5

   Turn off the heat, add sugar, vinegar, plum extract, and mirin, and stir until the sugar dissolves.

6. 6

   Remove moisture from a stainless steel or glass jar, pack the peppers in, then pour the brine over while it is still hot.

7. 7

   Leave at room temperature for 2 hours, then refrigerate; you can eat them after 2-3 days.