Jjangachi (Mixed Korean Pickles)
- ½ cup of soy sauce
- ½ cup of clear fish sauce (jutguk) - you can use Korean brand or Thai fish sauce)
- 1 cup of sugar
- 1 cup of vinegar
- 1 1b of hot green pepper (jalapeno)
- 1 1b of Korean white radish (moo 무)
- 1 1b peeled garlic pieces
- 1 1b small pearl onions
- 1 1b small pickling cucumbers (oi 오이)
- Wash green pepper, get the stems out and punch a couple of holes on the bottom of the pepper.
- Wash and peel Korean radish (moo 무), and cut into 6-8 square pieces. Peel skin of onions. Wash cucumbers and paper towel dry off excess water.
- Mix the fish sauce, sugar, soy sauce and vinegar.
- Add the cut vegetables into a large jar and pour the liquid over it. Put a (clean!) flat heavy stone on the top to press down to soak it.
- After about 3-4 days, drain out the liquid – boil and cool it down. Pour it back to the jar – repeat this process 1-2 times and it’s safe to keep in the refrigerator for a long time.
- When you want to serve, cut into small pieces of different pickles and serve on a small plate. You can serve it plain, or make it into a muchim (seasoned dish) by slicing each pickles and squeezing out the excess juice. Add chopped green onion, sesame oil, a pinch of sugar, and powdered sesame seed (kaesogum 깨소금).
Serving Size: 30
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Preparation Time: 20 minutes