Korean Pickles (Jangajji)

Step 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.

Step 2

In the mean time, grab a generous pinch of sea salt and clean the cucumbers by rubbing each one with salt.

Step 3

Rinse cucumbers with water and pat them dry. You can then cut the cucumbers into bite size pieces or keep them whole.

Step 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.

Step 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!

Step 6

Find something to weigh the vegetables down and you are almost done!

Step 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.