STEP 1/7
Cut the top of the pepper short.
STEP 2/7
Wash the peppers clean and drain completely. If there is water, it can go bad easily.
STEP 3/7
Then, poke holes in the peppers with a fork back and forth so that the soy sauce water from the pickles can permeate well.
STEP 4/7
The sauce is really simple. 300ml of long glass. 300ml of vinegar. If you mix 300ml of water and 400ml of rice yeast without sugar, it becomes a sauce for soy sauce and red pepper pickles without any sugar.
STEP 5/7
Amylase, one of the digestive enzymes of rice koji, converts starch into glucose to give the food a sweet and savory taste, and suppresses the increase of other bacteria by the fermentation of rice koji to increase preservation. So it tastes sweet even without sugar and can be preserved for a long time without boiling the sauce.
STEP 6/7
Put it in a container like this and turn it upside down once a day, and in summer, store it at room temperature for 3 days and refrigerate for 7 days before eating it
STEP 7/7
If you put it in a long container like this, you don't have to open the lid and mix it, just turn the container upside down.