Pickles
Soy-pickled Cheongyang chillies
Cheongyang is Korea's favourite hot green chilli, with a clean, sharp heat. Pickled in a soy, vinegar and sugar brine, they become gochu jangajji, a classic side dish that's salty, sweet, tangy and hot all at once. Serve them with rice, grilled pork, noodles and fried eggs.
Pick Cheongyang green for pickling. The brine turns them an olive colour after a few days, which is exactly what you want.
- Prep 10 min
- Cook 5 min
- Total 15 min
- Makes about 500 ml
Ingredients
- 250 g green Cheongyang chillies
- 180 ml soy sauce
- 180 ml rice vinegar
- 180 ml water
- 90 g sugar
- 2 cloves garlic, sliced
Method
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Step 1
Prepare the chillies
Wash and dry the chillies, trim the stems short and prick each chilli a couple of times with a fork so the brine can soak in. Pack them into a clean jar with the garlic.
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Step 2
Make the brine
Bring the soy sauce, vinegar, water and sugar to the boil, stirring until the sugar dissolves.
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Step 3
Pour
Pour the hot brine over the chillies and weigh them down with a small saucer so they stay under the liquid.
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Step 4
Chill and wait
Cool, seal and refrigerate. They're ready in 3 to 4 days and keep in the fridge for up to 2 months.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
