[00:00] Viva Mexico! I bought this apron when I  traveled to Mexico couple of years ago.   First time I'm wearing this. I'm making pickled peppers in   fish sauce. This is the thing we are  going to make. One month ago I made  
[00:17] this. It's really large. I usually eat this  way because I really enjoy eating this way.
[00:35] Are you ready to make gochu-jeotguk-jangajji?  Okay, this is 2 lbs. I washed and   drained these nicely. Each one we need to see  and do something kind of a little surgery.  
[00:50] Surgery with my scissors and one chopstick!  It's a metal chopstick. This stem is too long,   so cut like this half inch from the  stem and then make a hole that goes  
[01:07] through. Okay. Like this. Here you go~  Here you go~ Here you go~ Add this here. Let's make delicious brine. 8 cups of  water. Half cup salt. Add fish sauce,  
[01:24] 1 cup plus 1/4 cup. 20 grams dried anchovies.
[01:41] Boil for 30 minutes. I'm going to cool  it down so quickly. So this is icy water.
[01:54] Now I cooled it down very thoroughly. Put pickling weights. I'm going to put  this in the refrigerator for 24 hours.  
[02:06] 24 hours passed! First, remove this weights. and pour it into a pot.
[02:18] It's very very hot. Let's cool  it down again. Now this brine   is cooled down. Let's pour back into the jar.
[02:33] Refrigerate this. Enjoy my  recipe. See you next time. Bye!