Korean-Style Pickled Jalapenos

My mother-in-law showed me how to make this popular Korean side dish. We try to eat Korean food a few times a month, not only because it's tasty and we love it, but because it's important for Jason to keep in touch with his Korean heritage...and what better way to do that than through food! :)

**Important note: wear food gloves or plastic baggie gloves when handling jalapenos, especially in this large of a quantity. I wore gloves and even still my fingers were burning this morning. Even when wearing gloves, wash hands after preparing jalapenos, and try to avoid touching your face {especially your eyes and nose} for a good while after cutting these babies up.**

1 large pickling jar {large enough to hold 4 cups of liquid + the jalapenos}

2 pounds of jalapenos, seeded & halved {the larger ones can be quartered}

2 cups low sodium soy sauce

1 cup sake or dry white wine

1 cup white vinegar

1/2 cup brown sugar

1) Cut the tops off the jalapenos, cut jalapenos in half and de-seed them over a trash can or the sink. **The heat is in the seed, so if you have pets or young

children who crawl on the floor, be sure to mop or wipe down the floor in the kitchen after de-seeding the jalapenos as the seeds are tiny and can escape you.**

2) Place prepared jalapenos in jar and mix in pickling ingredients. Stir to combine all.

3) Seal jar and place in refrigerator for 3 weeks. During this time DO NOT open jar - it doesn't need to be mixed.

After fermentation time is complete, enjoy jalapenos with Korean food, with rice and chicken/meat, or cut up and use in a variety of dishes. In a pinch, we marinate chicken or salmon in soyaki from Trader Joe's, cook it up and serve with rice, a side vegetable and these tasty jalapenos! :) Keep refrigerated - they will keep for several months {up to 6}.