Making Cheongyang Red Pepper Enzymes
I'll show you how to make Cheongyang red pepper enzyme. Chili enzyme is spicy and has an excellent flavor, so it's good to add little by little to the sauce for seasoned or salad.
6 serving
Within 999 minutes
김성심김치요리1
Ingredients
  • Cheongyang red pepper
  • Sugar
Cooking Steps
STEP 1/6
Wash the peppers clean with the top, remove the water, and cut them into 2cm long pieces.
STEP 2/6
Prepare the cheongyang pepper and sugar in a 1:1 ratio.
STEP 3/6
Mix the peppers gently with 40% sugar in a bowl until the liquid comes out slightly, and put only 70% in a container.
STEP 4/6
Cover and seal with 20% sugar until you can't see the peppers. The remaining 40% is used to cover twice during the fermentation process.
STEP 5/6
When the fermentation begins, the sugar covered on the top melts and when the pepper begins to appear, cover and seal the rest of the sugar, and when the sugar melts and the pepper begins to appear, cover and seal the rest of the sugar.
STEP 6/6
The fermentation period of peppers is three to four months, and when soaked in winter, it is four to five months. After fermentation, the ingredients are filtered out and only the undiluted solution is put in an aging container and aged for more than a year to produce Cheongyang red pepper enzyme.
Cooking review
5.00
score
  • 331*****
    score
    I made it well.
    2017-12-16 13:07
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