After washing 70 Cheongyang peppers cleanly, pick the top and cut the end of the peppers little by little, so you don't have to make holes with toothpicks. Even if you make a hole with a toothpick, sometimes when you take a bite when you eat pickles, soy sauce pours through the holes made with toothpicks.. You know, right? It's easier to cut off the ends, so the liver is cut and the soy sauce doesn't splash when you eat it Put the cut Cheongyang chili pepper in the water (4 cups of water, 1/2 cups of Cheonil salt) and soak it for 5-7 days.

The chili pepper has fermented well, right.. It's a delicacy to eat fermented peppers with red seasoning.. This time, I just put all the soy sauce pickles.. Rinse the fermented peppers lightly in water and shake off the water.

1 cup of soy sauce. 1 cup of water. 1/3 cup plum extract. 2/3 cups of vinegar. Bring to a boil 2/3 cups of sugar. If you put plum extract in it.. It has a sterilizing effect, so you don't have to worry about mold in summer..

When the soy sauce boils, pour it into the hot fermented peppers! After cooling it down, press something heavy and store it in the refrigerator, and try it after 3-4 days.. However, pour the soy sauce, boil the soy sauce once a day, cool it down, and pour it again about twice. The secret to the glossy flow of pickled peppers? When you make pickles and boil soy sauce again on the second day, add 1 to 2 tablespoons of oligosaccharide and bring to a boil.. Then, it's glossy.

I got some compliments from my family because of the spicy cheongyang pepper pickle that saved my appetite.. Pickled cheongyang chili pepper that's attractive!