Mild Curaçao Pika di Sibojo

recipe for a mild Curaçao Pika di Sibojo, using the authentic cold-cure method to preserve the maximum crunch of your onions.

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Step 1

1. Prep the Base: Put your 522g of finely diced onions and 5 deseeded, chopped Scotch bonnets directly into a clean glass jar.

Step 2

2. Wear Gloves: Ensure you wear gloves while handling and chopping the peppers to prevent skin irritation.

Step 3

3. Add Liquids: Pour the 1.5 cups of room-temperature white vinegar and 0.75 cup of water straight into the jar over the vegetables.

Step 4

4. Add Seasonings: Sprinkle the 2 teaspoons of coarse sea salt, 1 teaspoon of sugar, and 0.5 teaspoon of Aji-No-Moto on top.

Step 5

5. Shake to Dissolve: Seal the jar tightly and shake it vigorously for 1 to 2 minutes until the coarse salt crystals, sugar, and MSG have completely dissolved.

Step 6

6. Chill and Mature: Place the jar directly into the fridge. Because this is a traditional cold-cured recipe, let the jar sit in the fridge for 2 to 3 days before using. This gives the liquid enough time to fully penetrate the raw onions and meld with the umami seasonings.