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Cucumber Jjangachi (Can Make with Sesame Leaves, Chayote, or Korean Hot Green Peppers) 오이 (깻잎,차요태, 매운 고추) 짱아치

STAPLE FOR SUMMER SIDE DISHES

Ingredients

• 10 large whole cucumbers (same way: sesame leaves, chayotes, Korean hot green peppers)

• 1 gallon glass jar                                                                                            

Base Sauce                 

• 3 cups soy sauce

• 1 cup water

• 1 cup sugar

• 1/2 cup vinegar

Instructions

All kinds of jjangachi is hugely popular in Korea. It is a staple summer side dish. Also the fermenting process allows you to preserve this fragrant vegetable to be enjoyed during the off season. This jjangachi recipe is typically pickled in soy sauce. The sauce is the same for all vegetables. The only difference is how much sauce is needed for each type of vegetable depending on which vegetable you choose. 

The vegetable you choose needs to be fully immersed in the sauce in the glass jar to marinate evenly. Use a heavy stone to keep vegetables submerged in the jar. 

 

 

Cucumbers                                                                                                                          Wash cucumbers and dry completely. Place them in the glass jar and place the heavy stone over the cucumbers. Set aside.                                                                                                                         

Sauce                                                                                                                                       In a large pot mix together soy sauce, sugar, and water. Heat the pot over medium heat, boil for 3-4 minutes until it bubbles. Boil another 30 seconds longer, and remove from heat. Add the vinegar to the pot and stir. Pour this mixture over the cucumbers in the glass jar.

Store at room temperature without the the glass jar lid for 1 day. After 1 day, close the jar tightly, and store it in cool a place for 2 weeks. 

After 2 weeks, drain the liquid from the cucumber jar into a large pot. Bring the liquid to a boil for 3-4 minutes. Pour the liquid back over the  cucumbers in the glass jar to cover the cucumbers completely. If the cucumbers are not completely submerged, add more soy sauce until they are completely covered in the jar. The cucumbers will turn brown. Let the cucumbers cool completely at room temperature. Once cool, close the jar tightly, and store it in a cool place for 2 weeks.

After 2 weeks, repeat the process above for a 2nd time and let cool at room temperature, then close the jar tightly. Store the jar in the fridge for 2-3 months or longer to develop a deeper taste. You can store the jar in the fridge for up to 6 months and enjoy jjangachi’s sweet-and-sour taste for all seasons.      

Preparation time: 1 1/2 months

Cook time: 20 minutes

Total time: 1 1/2 months plus 20 minutes