Cucumber Jang-A-Jji and Mixed Jang-A-Ji

There are food storage methods in many countries in the world, but fermented food in Korea is also very excellent. I will post how to make two kinds of Jang-A-Jji today. Jang-A-Jji is very familiar foods for Koreans. But, nowadays, it is difficult to find Jang-A-Jji on Korean people's table because it is a complicated to make at home. However, it is still one of the side dishes loved by Koreans. Especially when I was young, I lived in the countryside, then I had eaten a lot of grand mother's Jang-A-Jji. so, now, it is familiar me to eat and make.

 

· Jangajji is vegetables pickled and ripened over a long time in salt or soy sauce. Some types of Jangajji are made by placing vegetable pieces in soybean paste, soy sauce, fast-fermented soybean paste(Makjang) or Gochugang and left to slowly ferment.

· Ingredients :

 Cucumber Jang-A-Jji

  Cucumber (small) 15 ~ 16 pcs, Salt 2 cups (for salting)

  Liquid : salt 1cup, water ½ cup, vinegar 1¼ cup, sugar 1cup

                peppercorn, bay leaves

Mixed Jang-A-Jji

  Onion (small) 10pcs, Green pepper 3pcs, Jalapeno 3 pcs

  Liquid : soy sauce 2 cups, sugar 1cup, vinegar 1cup, water 3 cup

              peppercorn, bay leaves

 

·Method

Cucumber Jang-A-Jji

 

  

1. Wash cucumbers and cut  stem

 2. Sprinkle salt evenly over cucumber and marinate for 2 days (1 day in summer).

Press down with heavy object to remove water.

 

3. Place the salt, sugar, vinegar, peppercorn and bay leaves in a pot and bring to a boil.

Cool it down.

 
 

 

 4. Put the pickled cucumber in a container and pour the liquid.    

   Store it at the room temperature.

 

 



After 1 week

5. After a week, remove the liquid and boil.

     Pour into container again. Should do this steps at least 2 times. 

    (If cucumbers have lost some moisture,

      it will be bent like the photo.)  

 

 

After 2 weeks

 6. After 2 weeks, cucumber will bend completely.

 



7. Cut into round shape as 1 cm thickness.

Add sesame oil, sesame seed, red chili powder, soy sauce, sugar and mix.

 

 

 

Mixed Jang-A-Jji.

 

1. Peel the onion and cut into large dice.

Cut green peppers and jalapeno into 1/2cm wide

 

 

2. Place soy sauce, sugar, vinegar, peppercorn, bay leaves in pot and bring to boil.

3. Put the onion and peppers in container.

 

 

 

 4. Pour the liquid into container.

Keep in fridge after storing at room temperature one day 

(If pour  liquid when the liquid is hot, onion will be crunchy)

 

 

 

 

5. After 1 week, Mixed Jang-A-Jji is good to eat.

 

 

 

 

 

 

· Evaluation

 

  Cucumber Jang-A-Jji

  There are a few differences between Korean cucumber and Canadian cucumber.
  Cucumbers of Korea have a less moisture compared with Canada's cucumber.
  Korean cucumbers could easily get the desired texture compared with the same pickling

  time, but the Canadian cucumber did not. Nextime, I will remove more moisture frome   

  cucumber.

 

 Mixed Jang-A-Jji

 

 Mixed Jang-A-Jji had no problem with the ingredients.
 Overall, I got a satisfactory result, and it was good to get a taste similar to that of Jang-A-Jji in Korea