Korean Pickle Recipe

How to make it Cut the vegetables into bite size pieces-half size of your 2nd finger Put 3 tablespoons of salt on cucumber, carrot, radish, celery, garlic, jalapenos and let stand about 15-20 minutes Put 2 tablespoons of salt & 1 tablespoon of vinegar, 1 teaspoon of sugar on sliced onions and let stand 15-20 minutes Mean time, in a pot, add water & soy sauce then boil, once boiling, turn off the heat, then add vinegar, sugar, salt and sliced ginger Remove water from the salted vegetables using cotton towel. (To make a good JangAchi, vegetable should be dried or salted, thereby reducing their moist, before preservation) Put the dried vegetable in a jar and pour the pickling sauce over. Keep it 2 -3 days, then it is ready to eat. *To last long, remove the pickling juice using colander and boil and let it cool, then pour the juice over the pickle every 7-10 days. put salt in vegetables Close