How to make Jang-ajji (Korean pickled cucumber & onion)

ramengirl (76)in OCD • 4 years ago

Hey guys! I'm going to make Jang-ajji (Korean pickled cucumber & onion) today. There are so many Korean side dishes, but this is my all-time favorite one. I love its crunchiness and sour taste.

We make this especially as a side dish in summer because cucumbers are also in season in summer, and the sweet and sour taste boosts your appetite in hot summer.

My friends who were visiting me from North America taste these pickles and got shocked and they asked me how pickles can be this crunch! I'm going to show you how to make crunch & sweet & sour Korean pickles!

How to make Jang-ajji (Korean pickled cucumber & onion)

_{Prep: 30 mins

cook: 5 mins

total: 35 mins}

Ingredients

_{• 1 kg cucumber (medium size 7-8 pieces)

• 300 G onions (2 medium)

• 2 red peppers (optional)

• 2 cups soy sauce

• 2 cups rice vinegar

• 2 cups brown sugar

• 2 cups water}

과정:

_{1. After washing the cucumbers with running water several times, wait for the water to dry completely.}
_{2.

Vietnamese cucumbers are shorter and fatter than Korean cucumbers, so because the inside of the seeds is larger, they go softer so quickly after I pickled them. So I removed the inner seeds with a knife, then you can taste the crunchy pickles :) If you are using normal cucumber you don't have to remove the seeds, and just cut them about 3cm thickness. Cut onion into a similar size to cucumber, and cut red chili into 2cm thickness.}
_{3.

You can put ingredients in a glass bottle or container and directly pour the sauce, however, this method is not recommended because the top part can't be pickled.}
_{4. Add the ratio of water, soy sauce, vinegar, and sugar at 1: 1: 1: 1 to the pot. I added 2 cups each. Bring to a full boil, and stir it till sugar is completely melted. Then pour the hot sauce in a bowl quickly. This process makes the pickles stay crispy.}
_{5. Change the top and bottom several times with a scoop or spatula, and when the sauce cools down, place it in a glass container or plastic container.}
_{6. After sit aside 24 hours at room temperature, put it in the refrigerator and wait for 3 more days. And then now you're ready to eat!}