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- Wash and rinse the chiles and place them in a medium-sized glass jar. Combine the soy sauce, water, vinegar and sugar and mix till the sugar is dissolved completely. Slowly pour the soy mix over the chiles, making sure which no air bubbles form. If they do, take a pair of wooden chopsticks and cut both so which they will fit just under the lip of the jar. Jam the chopsticks in a cross pattern or possibly an "X" over the peppers to make sure which they are immersed in the pickling seasoning. Cover tightly and store in a cold, dry place for about 2 weeks. Serve the peppers whole at room temperature or possibly chilled. Chill after opening.
- This recipe yields 16 servings.
- Comments: "Chang-ajji" is the word used to describe any number of vegetables which are pickled in a soy sauce and vinegar base. Anything from cucumbers to garlic can be preserved in this way. Generally, most of the dishes have a salty yet tangy and slightly sweet taste. To ensure proper pickling, vegetables should be fully immersed in the pickling liquid and free of any air bubbles. Look for Korean chiles at Korean markets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 12 servings | |
| Calories 33 | |
| Calories from Fat 2 | 6% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1004mg | 42% |
| Potassium 107mg | 3% |
| Total Carbs 6.18g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.83g | 2% |
| Protein 1.42g | 2% |
