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   Close
put salt, vinegar,sugar in onion   Close
remove water   Close
put salted vege in the jar   Close
pour soy sauce mixture over   Close

Reviews & Comments 3

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  • cookinglikecrazy 12 years ago
    very yummy sounding
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    " It was excellent "
    joe1155 ate it and said...
    This sounds delicious! Salry, sour, slightly sweet.
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    " It was excellent "
    chefmeow ate it and said...
    Yummy. This sounds fabulous and has my curiosity up. Will be making this week, thanks for the post. High 5 here my friend.
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