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5.0 from 3 votes

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 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 12 servings
Course: Side Dish
Cuisine: Korean

Ingredients

  • 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

    Cup of Yum
  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.