JangAJji is the Korean name for a type of pickle. When making pickles in Korea, the pickling liquid can be based on vinegar, like Western pickles, or it can be based on soy sauce. The recipe that I’m going to share today is based on soy sauce. The pickling liquid itself can be very useful in making different kinds of pickles, depending on your choice of veggies. This recipe uses cucumbers, onions, and hot peppers. You can add garlic or sesame leaves too. It is very easy to make as well and is convenient for serving with each meal.
Yield: ½ Gallon