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Cheongyang Chili Soy Pickle

Custo $10, economizar $15

Fonte: Recommended by CookPal

  • 60 Min
  • 4 Porções
  • $10

INGREDIENTES

  • Vegetables

    • 800g Cheongyang chili peppers

  • Liquids

    • 💧 250ml water
    • 5 tbsp mirin
    • 200ml soy sauce
    • 6 tbsp plum syrup
    • 200ml apple vinegar

  • Other

    • 1 tbsp baking soda

PASSOS

1

Sprinkle baking soda on the chili peppers and soak them in cold water for 10 minutes to remove impurities. Rinse and drain, then remove the stems.

2

Slice the chili peppers diagonally, rinse to remove seeds, and dry using a vegetable spinner. Place them in a sterilized glass container.

3

Prepare the soy sauce mixture: combine water, soy sauce, mirin, and plum syrup in a pot. Bring to a boil, then turn off the heat and add apple vinegar. Pour the hot mixture over the chili slices.

4

Let the soy sauce mixture cool completely, cover the container, and refrigerate for one day before serving.

5

Serve with rice or use as a topping for seaweed-wrapped rice.

NUTRIENTES

Por 1 Porção

🔥

50

Calorias

  • 2g
    Proteína
  • 10g
    Carboidratos
  • 0g
    Gorduras

💡 Dicas

Use fresh chili peppers for the best flavor.Sterilize the glass container to prevent contamination.Adjust the sweetness by modifying the plum syrup quantity.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.