Using a fork, prick the peppers to pierce, and place the peppers in preserving jars. Bring the remaining ingredients to a boil in a large saucepan, reduce the heat and simmer for 5 minutes. Remove from heat and pour over the peppers into the preserving jars. Place the lids on the jars and let cool to room temperature. Refrigerate for at least a week before using.
ingredients
1 pound fresh jalapeno peppers, washed
2 cups water
2 cups Kikkoman Seasoned Rice Vinegar
2 tablespoons sugar
3 whole garlic cloves
2 tablespoons kosher salt
4 bay leaves
2 tablespoons black peppercorns
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
