Korean Pickled Broccoli (Blanched Soy Vinegar Brine)

Cut 300 g broccoli into bite-size florets and slice the stems 1 cm thick.

Soak them in salted water for 5 minutes, then rinse well under running water so grit trapped between the florets is removed.

Bring a generous pot of water to a full boil and add the broccoli for only 40 seconds.

As soon as it turns bright green, lift it out and place it in ice water to stop the cooking.

Drain the cooled broccoli thoroughly in a sieve.

If excess water remains, the brine will taste diluted, so press the pieces lightly with a towel without crushing the tender florets.

Cut 0.5 red bell pepper and 0.3 onion into 2 cm pieces, similar to the broccoli size.

Pack them with the broccoli in a sterilized glass jar, leaving enough space for the brine to flow through.

Put 120 ml soy sauce, 120 ml vinegar, 120 ml water, 70 g sugar, and 0.5 tsp black peppercorns in a pot.

Stir until the sugar dissolves, then boil hard over high heat for 2 to 3 minutes.

Cool the brine completely at room temperature before pouring it into the jar, because warm brine softens the broccoli.

Refrigerate at least 12 hours before serving chilled, and expect fuller seasoning after 3 to 4 days.