Preparing Cheongyang chili peppers
1.5kg of chili pepper
Vinegar Paper Cup Half Cup (100 ml)
First of all, 1.5kg of hot pepper
Pour just enough water to cover it
Then, add a half cup (100ml) of vinegar paper cups
Pour it in To remove foreign substances
Soak it for about 10 minutes
Cheongyang chili peppers float because they're light
I think it's better to press it down with something heavy one
It sounds good.
After 10 minutes, wash it
Even if you put it in vinegar water, it's a side dish for rice
I wash it a couple of times because I eat it
It's better to give it to them And the sauce
Since it's not boiling, I don't have to cook Cheongyang red pepper
You don't have to dry it
When you prepare chili peppers, the tip of the tip
Don't open it. Just cut it in half
If you take off the top, the pepper might bite
Please keep in mind. And cut off the top
When it's done, I poke it with a toothpick
You have to make a hole in the pepper so that the sauce gets better
After the first ripening, if you wash and squeeze the peppers
Since the water dries out, wherever it stings
It doesn't matter

Cheongyang chili pepper 1st 4 days of ripening
Based on the weight of the cup
a cup of paper cup 200 ml/g
A glass of beer is 250ml/g
Pickled cheongyang pepper and soy sauce
primary seasoning ingredients
2L of soju
thick soy sauce
2 Beer Cups (500 ml)
Sugar
a cup of paper
(200g)
I need to soak the peppers
First, the cleanly washed Cheongyang chili pepper
Put it in a container Mixing the sauce
You can pour it right afterwards
It's fermented with soju and salt
This time, let's soak it in soy sauce
I'm going to season it and put pickled vegetables
Chili peppers are not that moist
You have to put a lot of sauce and pour it in
I need to melt the sugar first, so I'll pour it in first
I added less sugar, so I used a paper cup
Add soy sauce to remove the moisture and spicy taste
And this time, I'll add soju and soy sauce
I'm going to lose the moisture. Pickles that don't boil
They say that soju needs to go in so that it doesn't get soft
You can eat it So it smells like soju
Don't worry. Put it in and put it in
I'll melt the sugar and put it in the hot pepper
Pour it in Even if you take out the spicy taste with the soy sauce
It's not salty at all, so please refer to it when you put it in
And you need to ripen it indoors to make it faster
If you put it in the refrigerator, it's twice as slow
After pouring all the sauce, wash it thoroughly
Press down with a stone or press to mature
That's how it works Close the lid and stay indoors
Let it ripen for 4 days
When you ripen it, open the lid every day
You have to flip it over

After the first ripening, drain the red pepper
It's been 4 days since I matured inside
Open the lid and see if it's aged well
I checked and found that it's ripened well
The moisture and spicy taste are gone well
It's not seasoned, so you have to ripen it for the second time
It is possible. And with Cheongyang chili peppers
Don't put it in the chili pepper
Squeeze it so that it doesn't taste spicy
Put it in and wash it
Wash it about three times and then squeeze it
Squeeze it. You have to remove the spicy flavor several times
You can eat it without any burden
Lastly, put it in the basket
Press it down to make it spicy and watery
Take it out and get ready

Preparing vegetables for pickles
Pickled soy sauce with cheongyang pepper
vegetable ingredients
200g of scallions
100g of onions
100g of garlic
Vegetables to be added with pickled vegetables
I'm going to prepare it's Vegetables in pickled vegetables
The soup tastes better when it goes in
So I'm going to add a lot of vegetables
Put it in And thinly sliced garlic
You need to cut it to ripen it quickly. Cheongyang chili pepper
You can eat it with pickled vegetables

Mixing the sauce for the second ripening
Based on the weight of the cup
a cup of paper cup 200 ml/g
A glass of beer is 250ml/g
2 cups anchovy stock beer cups (500ml)
2 cups of soy sauce beer cup (500ml)
2 cups of berry beer cup (500 ml)
a cup of apple vinegar beer (250ml)
One Mirim Paper Cup (200 ml)
Replace anchovy stock with bottled water
You can do that
I'm going to use starch syrup or all kinds of cheong
If you replace me
It is possible.
And apple vinegar is normal vinegar
It's possible to replace it
After mixing the sauce
There's no starch syrup or sugar in it
You can stir it a little bit

Mature for 2 days with the 2nd sauce
First, put chili peppers on the floor and vegetables
I'm going to put it on top And then the sauce
Pour it evenly. The chili pepper is too moist
Since I didn't have it, I grabbed enough
If you're done, use a presser or a heavy stone
Please press it And once a day
If you turn it upside down and let it ripen for two days
It is possible.

2 days of ripening and refrigerating
The pickled vegetables have matured in two days
I found out that the ripening is easy to eat
Good for you And I'll ripen it once
It's not that salty because I took out the moisture
So refrigerate with seasoning
You can do that