I’m delighted to share my recipe for a simple Korean-inspired side dish that adds a spicy kick to any meal – pickled chiles. As someone who develops recipes daily at Food and Meal, I often find inspiration from my childhood memories growing up in a Korean household. The vibrant red chili peppers fermenting in big glass jars on my grandmother’s counter sparked my interest in the art of pickling.
When I first started recreating the pickled chiles at home, pungent, nostalgic aromas instantly transported me back to my grandma’s cozy kitchen. I loved experimenting with gochugaru pepper flake levels and ratios of rice vinegar and sugar to balance the heat. The reward for a few minutes of easy prep work is a jar of addicting, tangy fire that can jazz up rice, noodles, eggs, sandwiches – you name it!
I make sure to keep a batch of these quick-pickled chiles stocked in my fridge at all times. They add the perfect amount of acidic heat to cut through rich or heavy flavors. And unlike fresh chiles, the pickled version offers a slow, building burn that doesn’t overpower dishes. A little goes a long way!
Easy Pickled Chiles Recipe
EASY PICKLED CHILES
Equipment
Ingredients
- 2 cups white vinegar
- 1/2 cup soy sauce
- 1 teaspoon superfine or extra fine sugar
- 1 teaspoon sea salt
- 5 Korean chiles, sliced crosswise into thin rounds
Instructions
- In a large bowl, whisk together the vinegar, soy sauce, sugar, and salt until the sugar and salt are dissolved, to make the brine mixture.
- Place the chiles neatly into an airtight glass container and pour the brine mixture over them.
- Cover and refrigerate for at least 2 days.
- Store in the refrigerator for up to 2 months.
Video
Notes
more widely available in the United States. Add an additional 1 teaspoon sugar to the mix to make up
for the spicey level of the chiles. You can also remove most of the chile seeds so that the pickled
jalapeños won’t be too spicy.
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
Start by selecting very fresh and vibrant red chiles with unblemished skins to ensure optimal flavor and texture. Handling the chiles with gloves is crucial, as their spicy oils can irritate the skin, and be cautious to avoid touching your eyes. When packing the jar, ensure a tight arrangement of chiles, leaving no room for air gaps, and generously top them with brine to keep them fully submerged during the pickling process. Allow patience to be your ally as you let the chiles pickle at room temperature for at least 5 days, resisting the temptation to sample too soon. The reward lies in the properly pickled flavors that develop over time. With these tips, your pickled chile-making endeavors will become a seamless and enjoyable experience. It’s simpler than it may seem once you grasp the fundamentals.
Serving suggestions
Water Kimchi also goes well with rice dishes. You can serve it alongside Katsudon, Oyakodon or Bibimbap. The tanginess helps cut through the rich, savory flavors of these rice bowls.
This quick kimchi can also be served with dumplings like Mandoo or Gyoza. The spicy, sour notes pair nicely with the rich, meaty filling. Top the dumplings with some chopped kimchi for extra flavor.
For something different, try adding Water Kimchi to stir fries and fried rice.The briny liquid can replace soy sauce or oyster sauce for great umami flavor. The leftover kimchi also makes fried rice vibrant and delicious.
No matter what you serve it with, Water Kimchi’s bright, pickled flavor will enliven any meal. Keep some handy in the fridge to quickly transform simple dishes into something special.
FAQs of Pickled chiles
- Can I Adjust the Spice Level? Absolutely! You can choose chiles based on your preference, from mild to fiery. Experiment with different types to find your perfect balance of heat.
- How Long Do They Last? Properly stored in airtight jars in the refrigerator, your pickled chiles will stay delicious for several weeks.
- Can I Reuse the Brine? Definitely! The tangy brine can be repurposed to add a kick to dressings, marinades, or even as a zesty addition to cocktails.
- What if I Don’t Have All the Spices? Feel free to get creative! While the spices enhance the flavor, you can still make delicious pickled chiles with the basics like vinegar, water, sugar, and salt.
- How Do I Store Leftover Pickled Chiles? Keep them refrigerated in their airtight jars. If you’re running low on the brine, you can top it up with a simple mixture of vinegar, water, sugar, and salt.
Conclusion
In conclusion, diving into the world of pickled chiles is a flavorful and rewarding endeavor, and with the right guidance, the process becomes both easy and enjoyable. Remember to prioritize the freshness and quality of your red chiles, embrace the use of gloves, and exercise patience for the best results. The anticipation of the pickling process at room temperature for a minimum of 5 days allows the vibrant flavors to develop fully, creating a delightful addition to your culinary repertoire. If you’re hungry for more Korean culinary adventures and recipes, head over to Food And Meal (foodandmeal.com) for a wealth of inspiration and tips. Whether you’re a seasoned chef or a novice in the kitchen, the world of pickled chiles is ready to elevate your dishes and add a touch of Korean flair to your table.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.