KimchiEasy
Soy Pickled Cucumber
Crisp cucumbers pickled in a soy-vinegar brine, a refreshing Korean-style jangajji for balancing rich meals.
Prep 20minCook 10min4 servings
cucumber jangajjisoy pickled cucumberkorean picklejangajji recipecrispy pickle side dish
Instructions
- 1
Slice cucumbers to 1 cm and lightly salt for 15 minutes.
- 2
Boil soy sauce, water, vinegar, and sugar to make brine.
- 3
Slice garlic and chilies and place in a sterilized jar.
- 4
Dry cucumbers, add to jar, and pour hot brine over.
- 5
Cool completely and refrigerate for 2 days before eating.
Tips
Reboil and re-pour the brine once for longer crispness.
Nutrition (per serving)
Calories
65
kcal
Protein
2
g
Carbs
13
g
Fat
0
g
Adjust Servings
2servings
→
servings
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