Cucumber Soy Sauce Jangajji Pickles
Homemade Delicious Cucumber Soy Sauce Jangajji Pickles Recipe
I often make homemade pickles at home. Homemade pickles are great because they don’t get too sour even when stored for a long time and can be eaten fresh. Today, I’ve made special cucumber soy sauce jangajji pickles by adding soy sauce to cucumbers. The crunchy texture and subtle soy sauce aroma will make them the perfect side dish to whet your appetite.
Ingredients- 2 cucumbers
- 1/2 cup sugar (approx. 90g)
- 1/2 cup soy sauce (approx. 120ml)
- 1/2 cup vinegar (approx. 120ml)
- 1 cup water (approx. 240ml)
- 7-8 bay leaves
- 1/2 cup whole peppercorns (approx. 20g)
Cooking Instructions
Step 1
Wash the cucumbers thoroughly, pat them dry, and slice them thickly (about 1cm or 0.4 inches) into bite-sized pieces. Be careful not to slice them too thinly, as they might become mushy.
Step 2
In a pot, add 1/2 cup of sugar and 1/2 cup of soy sauce. These two ingredients form the base flavor of the jangajji pickles.
Step 3
Next, add 1/2 cup of vinegar and 1 cup of water. The golden ratio for the flavor is soy sauce:vinegar:water = 1:1:2. (The amount of sugar can be adjusted to your preference.)
Step 4
Add 7-8 bay leaves for aromatic depth and 1/2 cup of whole peppercorns for a spicy kick. The whole peppercorns add a deep fragrance to the pickles.
Step 5
Place the pot on the stove over medium heat and bring it to a boil. Stir with a spatula until the sugar has completely dissolved. Once it boils, continue to simmer for 1-2 more minutes to sterilize the brine.
Step 6
Pack the sliced cucumbers tightly into a sterilized glass jar. It’s good to leave a little space at the top, so the jar isn’t completely full.
Step 7
Immediately pour the hot brine, which has been brought to a rolling boil, over the prepared cucumbers in the jar. Use a ladle to ensure the cucumbers are fully submerged in the brine. Pouring the hot brine without cooling it is the secret to keeping the cucumbers crisp.
Step 8
The finished cucumber soy sauce jangajji pickles can be eaten right away, but for the best flavor, let them cool at room temperature for about half a day before refrigerating. They will taste even better when chilled. The flavors will fully develop after at least 2-3 days.
