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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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'JangAchi' is a side dish made with vegetables preserved in soy sauce, In the old days, they were made in harvest season and, after long preservation, were eaten little by little when vegetable is rare. Ingredients:
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 |
Directions:
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. Put 2 tablespoons of salt & 1 tablespoon of vinegar, 1 teaspoon of sugar on sliced onions and let stand 15-20 minutes
4. Mean time, in a pot, add water & soy sauce then boil, once boiling,
5. turn off the heat, then add vinegar, sugar, salt and sliced ginger
6. 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)
7. Put the dried vegetable in a jar and pour the pickling sauce over.
8. Keep it 2 -3 days, then it is ready to eat.
9. *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.
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