Korean Pickles (Jangajji)
There are many different ingredients you can make pickle out of and here are a few very traditional and authentic ingredients : cucumbers, garlic, garlic scape(stems), onions, green chili peppers and radishes.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Korean cucumbers ((오이 Oyi) (Persian or Pickle cucumbers also OK))
- 5 green chili peppers ((optional))
- 3 C soy sauce ((approx.))
- 3 C sugar ((approx.))
- 3 C rice vinegar ((approx.))
- 1 handful of rough sea salt
Instructions
- 1
Mix soy sauce, vinegar and sugar in a pot and let it come to a boil. When it boils, turn the heat off and let it sit.
- 2
In the mean time, grab a generous pinch of sea salt and clean the cucumbers by rubbing each one with salt.
- 3
Rinse cucumbers with water and pat them dry. You can then cut the cucumbers into bite size pieces or keep them whole.
- 4
Wash green chili peppers. Whole peppers can be used or can be cut into pieces. When using whole peppers, make a hole in the pepper by piercing it with a sharp skewer or toothpick. If you cannot find Korean chili peppers, you can also use Jalapeno peppers or other peppers. A good substitute for a Korean chili pepper is the Anaheim green chili pepper.
- 5
Put both cucumbers and chili peppers into the jar. Pour soy sauce mixture onto the vegetables. The sauce should be quite hot – the hot temperature of the sauce shocks the vegetables and makes them crunchy so make sure it’s nice and hot!
- 6
Find something to weigh the vegetables down and you are almost done!
- 7
Let it sit for 3 days in room temperature and then drain the liquid out, boil it and then add it back to the jar while it is still hot. Leave it for 4 more days.