At the end of the season, before the first frost threatens to end chili pepper season, it's time for this delicious banchan. Chilies are harvested along with their leaves, and pickled in a soy brine. Lady Choi pepper was bred as a multi-use chili, making a delicious dried pepper flake, but also with a thick wall and flavor to complement this preparation.
Wash chilies and poke a hole through the body with a skewer or fork (makes it sink and absorb juices).
Let them dry out.
Boil 1.5 parts dashi, 1 part soy sauce, 1 part rice vinegar.
Pour warm brine over chilies. Let sit for a week, and taste it to see when you like it!