Green Pepper Jangajji in Anchovy Fish-Sauce Brine

Wash and drain peppers, trim stems to 1 cm and pierce each pepper just beneath the stem.

Put peppers into a cleaned food-safe glass jar and prepare a food-safe pickling weight.

Boil 1.9 L water, 300 mL fish sauce, ½ cup coarse salt and 12 cleaned anchovies for about 30 minutes over medium-high; remove anchovies and cool fully.

Pour the cold brine over the peppers, weigh down to keep submerged, and refrigerate 24 hours.

Pour only the brine into a pot; boil vigorously about 20 minutes, cool completely and return it to the peppers.

Weight peppers down, cover and refrigerate for approximately another week. Use clean utensils, and discard if spoiled.