Soy Pickled Chili Pepper - Gochu Jangajji

One of my favorite summer pickled vegetables is also one of the easiest.

How easy is this pickle?
Chili peppers, soy sauce, vinegar, sugar and water in a jar, that's it!!

JangAjji is the Korean name for this  type of pickle.
Pickling liquid can be based on vinegar or soy sauce.
Today, the recipe I am sharing is based on soy sauce.

Ingredients
2 Cups        Korean Chili peppers  
1 Cup        Water                          
3/4 Cup      Vinegar  
1 Cup          Soy Sauce
1 Cup          Sugar
      
Directions
Cut chili peppers into big bite-sized pieces and put it into a glass jar.
Combine  and heat all the ingredient for the pickling liquid - water,  vinegar, soy sauce and sugar until the sugar dissolves.
When the pickling liquid starts boiling turn it off and pour it over the chili peppers.
Make sure the peppers are covered with HOT liquid.  It keeps the pickle crispy.
Leave it out at room temperature for a day and then relocate to fridge.
Refrigerate for 3 days then enjoy.

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