Jjangachi | Korean Pickles

A little sweet, tangy and salty with a whole lot of crunch! Jjangchi (Korean Pickles) is probably one of the easiest side dishes to make. The best part is that it can keep for months when stored properly. I always have a giant jar full of jjangachi in the fridge at all times because it’s a side dish that can be eaten anytime.

There are so many different ingredients you can choose to pickle, but my favorite combination is daikon radish, jalapeños, onions and cucumbers. And if you like a little heat, I always make a separate batch of serranos peppers for myself.

My mom’s full proof recipe is to use a 1:1:1:1 ratio of soy sauce, sugar, white vinegar and water, but you can always alter the recipe to your liking.

Ingredients: (1/2 gallon jar)

• 2 cups soy sauce

• 2 cups white vinegar

• 2 cups water

• 2 cups granulated sugar

• 1 small daikon radish

• 6 Persian or pickling cucumbers

• 1 small onion

• 6 jalapeños

Directions:

• Add the water, soy sauce, sugar and vinegar into a pot and bring it to a boil.

• Meanwhile wash and trim your veggies and cut them into bite size pieces.

• Add the vegetables to you glass jar and pour the hot liquid over the vegetables and seal your lid.

• Let the veggies sit on the counter until liquid is completely cooled. Once cooled, you can store in the fridge for up to two months.

Enjoy!