Garussi Green Chili Pickles
A different original creator's video of the same food; ingredient ratios may differ from this recipe.
Official cooking video · 가루씨의 집밥Garussi home cooking · YOUTUBERefrigerated Korean Soy-Pickled Green Chilies (About 20 Servings)
A Korean soy-and-vinegar green chili pickle, adapted to refrigerate promptly instead of resting 24 hours at room temperature. Allow 3–7 days to steep cold; never treat as shelf-stable.
Ingredients
servings: 20 · Check ingredients
Steps
- 01
Wash, dry and trim peppers, then prick each 6–8 times with a clean toothpick.
- 02
Combine soy sauce, water, vinegar and sugar; gently bring to a boil and stir until dissolved, about five minutes.
- 03
Place peppers in a clean food-grade glass container and carefully pour slightly cooled brine over them to submerge.
- 04
Cool safely and refrigerate promptly at or below 4°C; omit the original 24-hour room-temperature phase.
- 05
Steep cold for roughly 3–7 days and take out servings with clean tongs; larger peppers may need longer.
Helpful source links
Before you cook
Keep below 4°C; this is not shelf-stable. The modified immediate refrigeration method is not validated for long-term storage. Discard if mold or off odors appear and use clean tongs. Check soy and wheat labels.
Allergens: soy, wheat
Image & source credits
These illustrations stand in for food photos.
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