Sunday, July 20, 2008

Korean JangAchi

3 days later... ready to eat!!!


  • 10 Persian cucumber
  • 1/2 radish
  • 1 carrot, peeled
  • 2 stalks celery
  • 20 clove of garlic
  • 4 jalapenos
  • 1 large onion
  • 2 cup soy sauce
  • 2 cup water
  • 2 cups vinegar
  • 2 tablespoons salt
  • 1/2 cup sugar
  • 1 tablespoon sliced ginger


  1. Cut the vegetables into bite size pieces-half size of your 2nd finger.

  2. Put 3 tablespoons of salt on cucumber, carrot, radish, celery, garlic, jalapenos and let stand about 15-20 minutes.

  3. Mix 2 tablespoons of salt and 1 tablespoon of vinegar, 1 teaspoon of sugar in a small bowl and let stand 15-20 minutes.

  4. Mean time, prepare the picking sauce in a pot -  add water, soy sauce then boil, once boiling, turn off the heat, then add the mixture of vinegar, sugar, salt and sliced ginger.

  5. Remove water from the salted vegetables using cotton towel.Do not rinse the vegetables.  (To make a good JangAchi, vegetable should be dried or salted, thereby reducing their moist, before preservation).

  6. Put the dried vegetable in a jar and pour the pickling sauce over.

  7. Keep it 2 -3 days, then it is ready to eat.


  1. Hi Sunny. Thanks for sharing this recipe. I have a question regarding step 3. Are you supposed to put the 2 Tbsp of salt and 1 Tbsp vinegar and 1 tsp of sugar on the vegetables in step 2?


  2. I have the same question. Where are you putting the seasonings in step 3? Also, in step 2 are you supposed to drain the salt and water that comes out from step 2 before going to step 3?