I wish I had a scratch and sniff blog, because this mix of jalapenos and garlic in soy sauce has such a great smell, my mouth waters when I walk by them. Even writing about them has got me salivating. *scratch here* (this will work when I get my technology up and running)
I think every Korean family has their own version of these soy pickled jalapenos and garlic. Everyone has a secret technique, secret ingredient whether it be sugar, vinegar, MSG what have you. But my mother-in-law makes them really simply – and I love hers. The great thing about hers is that because there is no sugar or vinegar, you can “age” these in your fridge for a very long time with no worries that it will deteriorate. Acids from vinegar tend to break down the jalapenos and garlic too quickly so they can’t do the duration in the fridge. I feel that sugar also does the same and for me doesn’t really enhance the flavor experience.
This recipe will be strange, as it really doesn’t have measurements. It will be up to individual people to figure out what jar they will use and make decisions as to how much garlic and jalapenos to use and to make it.
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