Spicy & Crunchy! Year-Round Preserved Chili Peppers (Gochu Jangajji)
Spicy & Crunchy! Year-Round Preserved Chili Peppers (Gochu Jangajji)
How to Make Year-Long Stored Chili Jangajji with the Golden Ratio: Utilizing Late Autumn Peppers
Instead of freshly harvested, spicy Cheongyang peppers, chili peppers preserved from the late autumn harvest offer a unique flavor. Using peppers from the end of the season, which are firm and have thicker skins, ensures they don’t become mushy and retain their crispness, allowing you to enjoy them as a side dish for a whole year. These smaller but robust late-season peppers are perfect for jangajji, enhancing their special flavor. This chili jangajji, capturing the essence of autumn, is not only a great winter side dish but also adds a delightful piquant taste to dongchimi (radish water kimchi) or baek kimchi (white kimchi). Preserving chilies is a yearly ritual for many, and now, let’s learn this simple and delicious method together! #GochuSakheegi #GochuJangajji #WinterBanchan #Mitbanchan #GochuSakheegiBeop #GochuSakheegiGoldenRatio
Jangajji Ingredients- 2kg fresh chili peppers (Cheongyang or regular peppers, or a mix)
- 200g coarse sea salt (or pickling salt)
- 2 liters clean water
Chili Pepper Washing & Sterilization- 1/2 cup baking soda
- 3 Tbsp vinegar
- 1/2 cup baking soda
- 3 Tbsp vinegar
Cooking Instructions
Step 1
First, separate the chilies intended for jangajji from those you plan to season and eat immediately. Use a portion of the total chilies for seasoning, and set aside the rest for preserving.
Step 2
Wash the chili peppers thoroughly under running water. In a large bowl, dissolve 1/2 cup of baking soda in water and soak the chilies for about 20 minutes to remove pesticides and impurities. Then, rinse them thoroughly several times, changing the water. Finally, soak them in water with 3 tablespoons of vinegar for about 5 minutes, then remove and drain completely. (Mixing Cheongyang and regular peppers can offer a more complex flavor.)
Step 3
Trim the chili stems, leaving about 1cm. Then, using a fork, prick each chili 2-3 times on both sides. This allows the brine to penetrate the chilies deeply for a richer flavor and ensures the seasoning liquid is well absorbed, resulting in delicious jangajji. Pricking also helps prevent the brine from splashing out when you eat them. This is the secret to the golden ratio for chili jangajji that stays delicious for a whole year.
Step 4
Prepare the salt according to the amount of chilies. Generally, 10% of the chili weight in salt is appropriate. For example, if you are using 2kg of chilies, prepare 200g of salt.
Step 5
While the salt water is boiling, place the prepared and pricked chilies in a tray or wide container. Weigh them down with a heavy plate or stone. This prevents the chilies from floating, helping them to stay fresh during the preservation process.
Step 6
In 2 liters of clean water, dissolve 200g of coarse sea salt, stirring until fully dissolved. Then, bring the brine to a rolling boil over high heat to sterilize it and ensure the correct salt concentration.
Step 7
After boiling, let the salt water cool down *completely* before pouring it over the chilies in the pot or jar. Since this is for a year-long preservation, pouring hot water will cook the chilies. Make sure it’s entirely cooled. To prevent the chilies from floating, press them down firmly with a heavy stone, a clean plate, or a specialized pressing tool.
Step 8
It’s helpful to mark the date. For instance, if you started preserving on September 7th, you’ll notice the chilies becoming nicely preserved and crunchy over time. If you plan to store the jangajji at room temperature for an extended period rather than in the refrigerator, you can extend its shelf life by draining the brine, re-boiling it, cooling it completely, and then pouring it back over the chilies. This method ensures they remain delicious and unchanged for up to a year.
Step 9
Pressing down the chilies to keep them submerged is crucial for maintaining their crisp texture. They must remain fully immersed in the brine to prevent them from becoming soft and to keep them fresh. Covering with plastic wrap and placing a heavy dish on top is a good alternative to a lid. When these carefully preserved chilies are seasoned, they transform into a delicious side dish that’s a true ‘rice thief’! I’ll share a detailed recipe for seasoning these tasty preserved chilies next!
