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Ingredients

• 200 g Pickled Garlic (drained and patted dry; Korean market style fermented garlic)
• 2 tbsp Sriracha (adjust to taste; use a good quality brand)
• 2 Fresh Chili Peppers (thinly sliced; remove seeds for less heat if desired)

Instructions

1. Drain the Pickled Garlic

   Open the bag of pickled garlic, pour into a colander and let it drain for a minute, then pat dry with a paper towel.

   Time: PT2M

2. Slice the Chili Peppers

   Wash the chili peppers, cut off stems, slice thinly, and discard seeds if you prefer milder heat.

   Time: PT3M

3. Combine Ingredients

   In the mixing bowl, add the drained pickled garlic, sliced chilies, and sriracha. Toss until the garlic is evenly coated.

   Time: PT5M

4. Marinate

   Transfer the mixture to a clean jar, seal tightly, and let it sit at room temperature for at least 2 hours (or overnight) to let the flavors meld.

   Time: PT2H

5. Serve

   Give the jar a quick shake before serving. Enjoy straight from the jar or with rice crackers.

   Time: PT1M

Nutrition Facts

Calories

20

Protein

0.5 g

Carbohydrates

4 g

Fat

0 g

Fiber

0.5 g