Jangajji (Vegetable Pickles)
User Reviews
4.7
Jangajji (Vegetable Pickles)
Description
Jangajji involves pickling fresh vegetables such as cucumbers, onions, and green chilies by immersing them in a hot soy sauce-based brine sweetened with sugar and tangy with vinegar. The brine is boiled briefly to dissolve the sugar and then poured over the packed, bite-sized vegetables.
After sealing the jars, the pickles rest at room temperature for one or two days, allowing the flavors to meld and the vegetables to soften slightly. Refrigeration after this initial ferment extends shelf life and enhances flavor development.
The final pickles have a crisp texture combined with a salty, sweet, and sour profile resulting from the soy and vinegar brine. They make a vibrant accompaniment to rice dishes and grilled foods.
Ingredients
For 2 32-oz jars
- 2 pounds cucumber or any other vegetables of choice, Kirby pickling cucumbers or Korean cucumbers
- 1 onion medium
- 4 to 5 green chili peppers or jalapenos
For the brine
- 1 cup soy sauce
- 1/2 cup sugar
- 1/2 cup vinegar any clear type such as rice vinegar, white vinegar, etc
Instructions
- Clean and cut the vegetables into bite size pieces, any way you want.
- Pack the vegetables in jars or glass containers.
- Add 2 cups of water to a small pot along with 1 cup of soy sauce and 1/2 cup of sugar. Bring it to a boil, and gently boil for 2 to 3 minutes over medium heat, until the sugar is dissolved. Turn the heat off, and pour in 1/2 cup of vinegar. Adjust to taste if necessary.
- Pour the hot brine over the vegetables. If the vegetables are tightly packed in the jar, you don't need to weigh it down. However, make sure all the vegetables are submerged in the brine.
- Close tightly with a lid, and leave it out at room temperature for a day or 2. Then refrigerate. The pickles can be eaten the next day or so of pickling, but they will taste better as they mature.
- Optional: To keep the pickles longer, you can pour out the brine into a pot and boil it for a few minutes. You can do this after 3 or 4 days of pickling at which time the vegetables have released their water content and diluted the brine. This time, cool it and pour back over the pickles before refrigerating.
User Reviews
Overall Rating
4.7
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