A sweet and savory soy-based pickle with a mix of vegetables perfect as an accompaniment to fried and rich foods.

Jangajji - Korean Pickle

Makes 1 quart

I love pickles in any form I can get them. When I learned that Korean culture had its own pickle, I immediately went on a journey to test and find what I liked best. These soy-based pickles can be made of anything you desire. I like to make my jangajji with onion, cucumber, garlic and chilis. Sometimes, I also, just use just onions or just garlic and chilis. These are refrigerator pickles and will last about one month in the fridge.

I like to pair jjangajji with fried foods, kimbap and ssam.

Ingredients

Brine

175ml (0.75 c + 2 T) soy sauce

150ml (0.75 c) water

90g (6 T) sugar

5 - 6 whole black peppercorns

5g (1 in) piece of ginger, sliced

3g (0.75 t) kosher salt

100ml (0.50 c) rice vinegar

Vegetables

310g (1 large) onion, cut into 1-inch pieces

250g (1) Korean or seedless cucumbers, cut into .25 in circles

6 large garlic cloves, sliced in 1/3’s lengthwise

2 cheongyang or serrano chilis, sliced

1 non spicy red chili, sliced

Recipe Know-how

1.      In a small pot, bring soy, water, sugar, ginger and salt to a boil.

• Boil for 1 minute ensuring that sugar and salt have completely dissolved.

• Cool completely.

• Add vinegar once cooled, mixing well.

2.      Combine the vegetables in a large bowl.

• Put the vegetables into a clean quart sized container, packing the vegetables down slightly if needed.

• Pour brine to cover vegetables leaving at least 1.5 inches of space in the container.

The vegetables may not be covered completely by the brine however, there should be space left in the top of the container.

As the vegetables sit, they will release some liquid which will completely cover the vegetables. The extra space, will also prevent overflow.

• Cover loosely.

• Allow to sit at room temperature for 4 - 6 hours.

3.      Refrigerate overnight before serving.

4.      Serve.