Jjangachi is the Korean word for pickles, generally. This recipes uses cucumbers, although you can also try pickling peppers (gochu jjangachi) and onions (yangja jjangachi). I like to make a lot and store for later use.
30 pickling cucumbers, or Kirbys (Oi 오이)
½ cup of coarse sea salt
3 cup of soy sauce
2 cup of water
1 cup of sugar
2 dried red pepper
1 piece ginger, 1-2” long
1 cup of vinegar
Rub coarse salt over cucumber skin and rinse. Wipe off the water from the cucumbers with paper towels. Stack the clean cucumbers in a large glass jar and press down with a heavy, clean stone.
Add the soy sauce, water, sugar, red pepper and ginger in a small saucepan and bring to a boil for 2-3 minutes. Then add vinegar and let it boil for another minute. While this mixture is still hot, pour it into the jar over the cucumbers.
After about 5 days, drain the liquid out of the jar and bring it to boil again. Let it cool it down this time and put it back to the jar. Repeat this process for 2-3 times more.
After about 15-20 days, it’s ready to eat. You can eat it as is, or cut into small round thin pieces and mix with the following seasoning: minced garlic, green onion, sesame oil, sesame seed and red pepper powder. You can store it in the refrigerator for a long time in the glass jar.