Chewy and Crisp Pickled Old Cucumbers (Jangajji)
Chewy and Crisp Pickled Old Cucumbers (Jangajji)
Make Your Own Deliciously Preserved Old Cucumbers (Nogaek Jangajji) That Last for Ages!
Learn how to make a wonderfully chewy and crisp jangajji using fresh old cucumbers. I’ve used some gifted old cucumbers to create this preserved pickle, perfect for enjoying over a long period. This old cucumber jangajji recipe is ideal as a summer delicacy or a staple side dish. Let me guide you through the detailed steps.
Main Ingredients- 10kg old cucumbers
- 3kg coarse sea salt
- 1800ml Cheongju (rice wine)
Cooking Instructions
Step 1
First, wash the old cucumbers thoroughly. Then, cut them in half lengthwise. Using a spoon or a small knife, carefully scrape out and remove all the seeds from the inside. It’s crucial to remove all seeds to prevent sogginess.
Step 2
Sprinkle coarse sea salt generously onto the cut surfaces of the old cucumbers. Using coarse sea salt helps effectively draw out moisture from the cucumbers and contributes to a crisp texture. The key is to let the salt penetrate well to firm up the flesh of the old cucumbers.
Step 3
Arrange the prepared old cucumbers in a large container or bowl, layering them in a staggered, zigzag pattern. This method ensures the salt is evenly distributed and absorbed, leading to effective pickling.
Step 4
Once all the cucumbers are layered, cover them tightly with a plastic wrap or a sealed bag to prevent air from entering. Then, pour the Cheongju (rice wine) evenly over the cucumbers. Cheongju helps remove any unwanted odors and improves preservation. Place the container in the refrigerator and let it mature for a few days.
Step 5
When the old cucumber jangajji is ready, slice it into bite-sized pieces. You can enjoy it seasoned with a sweet and sour dressing for a refreshing salad, or use it to make a cool and invigorating cucumber soup, perfect for a hot day. Try incorporating it into various dishes!
