- Extra crunchy chili peppers with a fresh and satisfying bite
- Light, clean-tasting vegetable-based broth
- Unlike conventional peeled chili peppers that tend to be soft and fall apart
- Made using a special temperature-controlled peeling method to retain natural sweetness and crispness
- Whole peppers are preserved for an appealing, intact appearance
- Ready to enjoy straight from the jar — no preparation needed
- Can be sliced or finely chopped to enhance salads and cold dishes
- Includes a specially crafted, naturally fermented seasoning broth
- Just add water to instantly create a flavorful soup base
- Free from preservatives
Shelf Life : 24 months
Ideal Recipe :
Chicken Soup with Pickled Chili Peppers
Ingredients
- 3–4 whole chicken legs
- 1 jar Kimlan Pickled Chili Peppers (450g, including the broth)
- 1,000 ml water
- 130g mushrooms (optional)
Cooking Steps
- Blanch the chicken for 2–3 minutes, then rinse under cold water.
- Add the chicken and water to a pot. Bring to a boil, then reduce to low heat and simmer for 15–20 minutes.
- Add the Kimlan Pickled Chili Peppers (including the broth).
- Simmer for another 5 minutes.
- Serve hot and enjoy.
