Peter Piper picked a peck of pickled peppers!
The preservation food for this blog assignment is onion pickles (not peppers), a traditional Korean food. Onion pickles are a kind of Korean pickled vegetables, which is made by soaking vegetables in salt, soy sauce, and vinegar water. Salt has a great effect on preventing bacterial reproduction, and germs in salt water shrink as the water gets out of the bacteria, and the food does not spoil because they cannot function or reproduce properly. So these pickled foods can be preserved longer than ordinary foods.
Prep time: 10 minutes + ripening period
Cook time: 20 minutes
2 Big Onion
3 Chili peppers
1 Green Onion
3 Cups of Water
1.5 Cups of Soy sauce
1.5 Cups of Vinegar
0.5 Cups of Sugar
0.5 Cups of Salt
- Put water, soy sauce, vinegar, and green onions in a pot and boil them.
- Cut onions and peppers into bite-sized pieces.
- Put onion and pepper in a sterilized container.
- Pour the boiled sauce into the container.
- Press the vegetables so that they don’t float and keep them at room temperature for about 3 days.
- Put it in the refrigerator and eat it deliciously.
It was the first pickle to challenge, but I think it’s done better than I thought. The crunchy texture of the onion was well maintained and the sauce also permeated well the onion so that there is no onion’s spicy taste. Unfortunately, I added only green onion to make the deep taste while making sauce, but I think I could make a more delicious sauce if I had boiled it with other ingredients such as bay leaf or kelp. If I have a chance next time, I would also like to make a preservation food that will last longer, and more delicious.