Gochu jangajji

Method

1. 1 Wash the green bell peppers and let them drain completely for 30 minutes.
2. 2 Pierce two small holes in the body of each chili pepper with a toothpick; if you don't pierce them, the chili peppers will float and won't absorb the soy sauce.
3. 3 Arrange the chili peppers in a glass container that has been rinsed with boiling water, along with the crushed garlic.
4. 4 Simmer soy sauce with vinegar, sugar, salt, and 120 ml of water for 6 minutes, then pour the hot mixture over the chili peppers.
5. 5 Place a heavy object on top and refrigerate for 7 days; drain the liquid, boil it again, and pour it in a second time to keep the chili peppers crispy for a whole year.