Korean Soy-Pickled Green Chili Peppers

Rinse 400g green chili peppers under cold water and dry them thoroughly so no extra water weakens the brine.

Trim the stems to 1cm, then prick each pepper 2-3 times near the tip with a toothpick.

For a milder pickle, shake out a small amount of seeds through the pricked openings.

Handle the peppers gently and avoid squeezing hard, because split peppers soften faster and can make the brine cloudy.

Pack the peppers upright and tightly in a heat-sterilized glass jar.

Tuck in 5 sliced garlic cloves and 100g onion cut about 1cm thick between the peppers so their aroma and sweetness season the brine evenly.

Add 220ml soy sauce, 220ml water, 120ml vinegar, and 120g sugar to a pot.

Stir over medium heat until the sugar fully dissolves, then bring it to a strong boil with active bubbles across the surface.

Take the boiling brine off the heat and let it stand for only about 5 minutes, then pour it in while still very hot.

If peppers float, press them down with a clean small plate so everything stays submerged.

Once the jar has cooled, seal and refrigerate it.

Keep the peppers submerged in the brine and remove only the needed portion with a clean utensil.