Chewy and Delicious Pickled Cucumbers (Nokak Jangajji) – Ready in 1 Day!
How to Make Crispy Pickled Cucumbers (Nokak Jangajji) in Just One Day Without Boiling
Discover how to easily and quickly make deliciously crisp pickled cucumbers (Nokak Jangajji) from fresh, seasonal summer cucumbers in just one day! We’ll also show you the finished product at the end. Nokak, which is in season during the summer, makes for a fantastic pickle. You can enjoy it as a refreshing cold soup (naengguk) on hot days, toss it into a spicy salad, or even use it in kimbap instead of other vegetables. Because we remove a lot of the moisture, these pickles can be stored for a long time if kept properly, making them perfect for enjoying throughout the summer and into autumn. To ensure the cucumbers release their moisture effectively and don’t spoil in the summer heat, it’s crucial to open the lid twice a day to facilitate osmosis. Please keep this tip in mind!
Pickle Ingredients
- 6kg cucumbers (Nokak)
- 1 beer cup coarse sea salt (approx. 250g)
- 800g white sugar
- 1 paper cup apple cider vinegar (approx. 200ml) (regular vinegar can be substituted)
Cooking Instructions
Step 1
First, prepare 6kg of fresh nokak (Korean cucumbers). Rub them generously with 2 tablespoons of coarse sea salt to clean off any dirt or impurities. Cut larger cucumbers in half, and if they are very large, cut them into quarters. This helps the seasoning penetrate better for easier pickling.
Step 2
Trim off the ends of the cucumbers and then cut them in half lengthwise. If the nokak are particularly large, cutting them into quarters will help them absorb the seasoning more effectively and pickle better.
Step 3
Now, let’s make the pickling brine. To effectively draw out moisture, combine 800g of white sugar, 1 beer cup (about 250g) of coarse sea salt, and 1 paper cup (about 200ml) of apple cider vinegar (regular vinegar works too). Mix these ingredients well. Pour this mixture over the cucumbers, arranging them so the cut sides face upwards to encourage more moisture release. Place a heavy weight on top – like a pickling press, a clean heavy stone, or a water-filled plastic bottle – and let it ferment at room temperature. Even though this recipe doesn’t involve boiling, if it’s a hot summer day, leaving it at room temperature might cause spoilage or mold. To prevent this and enhance the osmotic process, open the lid twice a day and flip the cucumbers. This process allows the moisture from the cucumbers to move towards the high-concentration brine, preventing them from becoming mushy or spoiling, and ensuring a good pickle.
Step 4
After flipping the cucumbers twice a day during the fermentation, your delicious nokak jangajji will be ready in just one day! Since the cucumbers have released a lot of their moisture, they are already seasoned appropriately. You can transfer them directly into the brine without rinsing. These moisture-extracted pickles are perfect for slicing thinly and adding to kimbap as a vegetable filling, or simply enjoying their wonderfully chewy texture with a side of gochujang (Korean chili paste). If stored properly in the refrigerator, they will last all summer and even into autumn. For long-term storage, we highly recommend keeping them in a kimchi refrigerator, where the temperature is consistently cold and they are less likely to be disturbed.
Step 5
Here’s a simple way to prepare a ‘Nokak Muchim’ (seasoned cucumber salad) using your pickled cucumbers. You’ll need a little minced garlic, some chopped green and red chili peppers, sliced green onions, toasted sesame seeds, and adjust gochugaru (Korean chili flakes) and sesame oil to your taste.
