Korean Pickle
From littlesponger 15 years ago
- - to make
- Serves 10
'JangAchi' is a side dish made with vegetables preserved in soy sauce, In the old days, they were made in harvest season and, after long preservation, were eaten little by little when vegetable is rare.
Ingredients
- 10 Persian cucumber shopping list
- 1/2 radish shopping list
- 1 carrot, peeled shopping list
- 2 stalks celery shopping list
- 20 clove of garlic shopping list
- 4 jalapenos shopping list
- 1 large onion shopping list
- 2 cup soy sauce shopping list
- 2 cup water shopping list
- 2 cups vinegar shopping list
- 2 tablespoons salt shopping list
- 1/2 cup sugar shopping list
- 1 tablespoon sliced ginger shopping list
How to make it
- Cut the vegetables into bite size pieces-half size of your 2nd finger
- Put 3 tablespoons of salt on cucumber, carrot, radish, celery, garlic, jalapenos and let stand about 15-20 minutes
- Put 2 tablespoons of salt & 1 tablespoon of vinegar, 1 teaspoon of sugar on sliced onions and let stand 15-20 minutes
- Mean time, in a pot, add water & soy sauce then boil, once boiling,
- turn off the heat, then add vinegar, sugar, salt and sliced ginger
- Remove water from the salted vegetables using cotton towel. (To make a good JangAchi, vegetable should be dried or salted, thereby reducing their moist, before preservation)
- Put the dried vegetable in a jar and pour the pickling sauce over.
- Keep it 2 -3 days, then it is ready to eat.
- *To last long, remove the pickling juice using colander and boil and let it cool, then pour the juice over the pickle every 7-10 days.
put salt in vegetables
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put salt, vinegar,sugar in onion
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remove water
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put salted vege in the jar
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pour soy sauce mixture over
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The Rating
Reviewed by 6 people-
Yummy. This sounds fabulous and has my curiosity up. Will be making this week, thanks for the post. High 5 here my friend.
chefmeow
in Garland loved it
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This sounds delicious! Salry, sour, slightly sweet.
joe1155
in Munchen loved it
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