Korean Pickled Shishito Peppers

Rinse 350 g shishito peppers under running water, then drain them well.

Remove the stems and prick each pepper in 2 or 3 spots with a toothpick so the brine can reach the hollow center evenly.

Bring enough plain water to cover the peppers to a boil.

Blanch for 30 to 60 seconds, lifting them out when slightly wilted. This blanching water is separate from the 120 ml measured for the brine; do not add salt.

Spread the peppers in a strainer to drain and release steam, then divide them between clean, shallow heat-safe containers.

Combine 140 ml soy sauce, 120 ml vinegar, 120 ml water, and 2.5 tbsp sugar in a pot.

Slice 15 g garlic thinly and add it so its flavor infuses while the brine heats.

Boil the brine over high heat, stirring until the sugar dissolves.

Once it reaches a full boil, let it bubble for about 30 seconds, then turn off the heat and wait until the foam settles.

Pour the hot brine over the peppers to submerge them, cover, and refrigerate promptly.

Do not leave the containers on the counter until completely cold. Check the seasoning after one day of refrigeration and serve chilled.