Korean Pepper Leaf Soy Pickle

Wash 450 g pepper leaves thoroughly in running water, carefully remove any yellowed or wilted leaves, and spread them on a wide rack to ensure the surface moisture is completely removed.

Slice 5 garlic cloves into 0.2 cm thin pieces and cut 1 cheongyang chili diagonally into 3 mm rounds to allow their sharp, pungent aromas to infuse effectively into the liquid.

Place the dried pepper leaves, sliced garlic, and chili rounds into a sterilized glass jar, pressing them down firmly in alternating layers to eliminate air gaps and ensure even seasoning distribution.

Combine 220 ml soy sauce, 220 ml water, 90 ml vinegar, and 90 g sugar in a pot and heat the mixture over medium heat until the sugar dissolves and it boils.

Let the brine cool for 5 minutes and pour it into the jar while still warm to preserve the leaf texture, then weigh down the leaves to submerge them fully and seal tightly.

Mature the pickle in the refrigerator for 3 days to let the grassy fragrance and umami penetrate the thin leaves deeply, creating a perfectly balanced sweet and salty side dish for steamed rice.