Salt-Pickled Green Peppers (Sakim Gochu)
Preserving Late-Season Peppers for Winter: A Detailed Salt-Pickling Recipe
Today, I’m making salt-pickled green peppers with the last of the season’s chili peppers, perfect as a side dish until next summer. I remember in the past, around the time of the first frost, we’d harvest baskets full of fresh green peppers and pepper leaves to enjoy. Nowadays, those calls to harvest don’t come anymore. It feels like the world has become less hospitable since the pandemic. So, this year, I bought these fresh green peppers from a grandmother selling them at the traditional market. These are the very last peppers before the frost, and she mentioned she wouldn’t be selling them from tomorrow onwards! So, I bid them farewell until next spring! ‘See you next spring!’ I thought, and decided to make this special preserved side dish with these precious peppers.
Main Ingredients- 4kg Late-season green peppers
- 600g Coarse sea salt (about 15% of pepper weight)
- 6 liters Water (enough to cover the peppers)
Seasoning (Optional)- 70g Minced garlic
- 50g Minced ginger
- 70g Minced garlic
- 50g Minced ginger
Cooking Instructions
Step 1
Gentle Wash: Rinse the green peppers gently under running water 2-3 times, lightly rubbing them to clean. You can also soak them briefly in clean water and then rinse again. After washing, drain them thoroughly in a colander. Ensuring they are well-drained is crucial for the pickling process.
Step 2
Remove Stems: Carefully cut off the stem from each green pepper. Leaving the stems can sometimes impart a bitter taste or affect the appearance.
Step 3
Pack into Container: Tightly pack the washed and dried green peppers into your clean storage container. Packing them snugly helps prevent them from floating and ensures even pickling.
Step 4
Prepare Brine: In a large bowl or pot, dissolve the coarse sea salt completely in the water. Stir well until the salt is fully dissolved to create a saltwater brine. Taste the brine; it should be significantly salty.
Step 5
Pour Brine Over Peppers: Pour the prepared brine over the green peppers in the container. Make sure the brine completely covers the peppers.
Step 6
Weight Down and Initial Fermentation: Place a weight or a plate on top of the peppers to keep them submerged in the brine. Cover the container and let it sit at room temperature for about a day. You will notice the brine rising to the top, indicating the initial stage of fermentation where the peppers release their moisture.
Step 7
Second Brine Preparation: After one week, carefully strain the brine from the container into a saucepan. Add the minced garlic and minced ginger to the brine. Bring it to a rolling boil over high heat, then let it cool down completely. Boiling the brine with garlic and ginger will infuse it with their flavors, enhancing the taste of the pickled peppers.
Step 8
Final Maturation: Once the second brine has completely cooled, pour it back over the peppers in the container. Press them down again with the weight. Store the container in a cool, dark place and let it mature for about one month. The flavors will deepen over time. You can start tasting after about two weeks to check the ripeness and adjust the maturation time according to your preference.
