I had some left over Korean chili peppers from a shoot I did with Lead Cohen a couple of months back and ended up fermenting them!
For this recipe, I’m using this nifty fermentation vessel I bought from @crazykoreancooking years ago. It’s great because it has a pressure seal layer inside of it that keeps everything nicely submerged. It’s been a while but I believe this is the particular size and model I am using.
This recipe and video were kind of forgotten and am happy that I stumbled back upon them to share with you!
I always say this with fermentation, but you can really use any herb or spice that you like and can even use more acidic ingredients like lemon peels or ingredients like fresh grated ginger. Go wild, have fun and try different things.
Also, my ‘Spring Quarterly Magazine’ has a whole section on Fermentation that goes a bit more in depth, along with 2 more simple ferments that you can make if interested.
Cheers,
Joey
Youtube Video:
More recipes and videos on my Youtube HERE