Recipe

Korean Pickle Recipe

Add Step-by-Step Photos	Littlesponger / All my dishes 1 year, 3 months ago '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. Prep:20m Servings:10	Littlespong
	korean pickle

put salt in vegetabl

put salt, vinegar,su

remove water

put salted vege in t

pour soy sauce mixtu

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Ingredients

10 Persian cucumber

1/2 radish

1 carrot, peeled

2 stalks celery

20 clove of garlic

4 jalapenos

1 large onion

2 cup soy sauce

2 cup water

2 cups vinegar

2 tablespoons salt

1/2 cup sugar

1 tablespoon sliced ginger

Directions

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.

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Comments

chefmeow 1 year, 3 months ago said:
Yummy. This sounds fabulous and has my curiosity up. Will be making this week, thanks for the post. High 5 here my friend.

joe1155 1 year, 3 months ago said:
This sounds delicious! Salry, sour, slightly sweet.

cookinglikecrazy 3 months, 1 week ago said:
Very yummy sounding

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