Pepper Pickles in Fish Sauce (Gochu-jeotguk-jangajji)

Steps

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1. 1
   Wash and thoroughly drain 2 lbs of peppers.
   ▶ ≈0:35
2. 2
   Using scissors, trim each pepper's stem to about half an inch, then use a metal chopstick to poke a hole all the way through each pepper so the brine can penetrate.
   ▶ ≈0:44
3. 3
   Place the prepared peppers into a jar or container.
   ▶ ≈1:07
4. 4
   Make the brine: combine 8 cups water, 1/2 cup salt, 1 1/4 cups fish sauce, and 20 g dried anchovies, then boil for 30 minutes.
   ▶ ≈1:18
5. 5
   Cool the boiled brine down quickly using an ice water bath.
   ▶ ≈1:41
6. 6
   Once fully cooled, pour the brine over the peppers, place pickling weights on top, and refrigerate for 24 hours.
   ▶ ≈1:54
7. 7
   After 24 hours, remove the weights and pour the brine back into a pot to bring it to a boil again.
   ▶ ≈2:06
8. 8
   Cool the brine down completely again, then pour it back into the jar with the peppers.
   ▶ ≈2:24
9. 9
   Refrigerate the jar and enjoy the pickles whenever ready.
   ▶ ≈2:33