Korean JangAchi

3 days later... ready to eat!!!

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 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.

http://www.grouprecipes.com/63402/korean-pickle.html