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Korean Pickles - Jangajji - 3
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4.67 from 12 votes

Korean Pickles – Jangajji Jar!


Fresh Vegetables

  • 2 whole onions
  • 2 whole cucumbers
  • 4-5 whole Cheongyang Chili Peppers (Jalapeno work too!)

Infused Soy Sauce

  • ½ cup Soy Sauce
  • ½ cup Vinegar
  • ¾ cup Sugar
  • 1 & ¼ cup Water


Chop Vegetables

  • Cut the onions into bite-sized pieces. Cut cucumber into medium-sized rounds. Chop chili peppers into small bite-sized pieces.(Reference video for sizes.)
  • Take out a mixing bowl. Put-in equal handfuls of sliced cucumber and onions. As well as the chili peppers. Toss it together.
  • Place-in the mixed veggies into a sterilized glass jar. Don't fill the veggies all the way up to the top (leave a little bit of room). Set aside.

Make Soy Sauce

  • Take out a pot. Place in Soy Sauce (½ cup), Vinegar (½ cup), Sugar (¾ cup), Water (1 & ¼ cup). Give it a mix and stir-it well so the sugar is evenly mixed through. Bring it up to a boil.
  • Once it comes to boil, count to 10 seconds. Then turn off the heat. (If you see any bubbles or residue left on the surface, skim it off.)
  • Then pour the boiled soy sauce directly into the jar - pour enough to submerge the vegetables.
  • Close the lid on the jar and let it sit at room temperature for 24 hours.
  • The next day - place in the refrigerator. Once it's chilled down, it's ready to eat!
  • Fry-up an egg. Pour a bowl of rice. And finish off with a pickle - or two. Bon Appetit!