Gochu jangajji

Prepare the Korean green chili peppers. Wash 500 grams of Korean green chili peppers thoroughly and pat them dry. Using a fork or a skewer, prick each Korean green chili pepper a few times to allow the pickling liquid to penetrate.

Prepare the aromatics. Peel and thinly slice 30 grams of garlic cloves and 10 grams of fresh ginger.

Make the pickling liquid. In a medium pot, combine 250 grams of soy sauce, 250 grams of water, 100 grams of Korean malt syrup, 150 grams of rice vinegar, the sliced garlic cloves, sliced fresh ginger, 5 grams of dried kelp, and 10 grams of dried shiitake mushrooms. Bring the mixture to a rolling boil over medium-high heat.