How to Make Homemade Pickled Cucumbers (Oi-Jangajji)

What is Oi-Jangajji?

Oi-Jangajji, also known as pickled cucumbers, is a traditional Korean fermented side dish made by pickling cucumbers in a salty brine. It is a refreshing and crunchy addition to summer meals, perfect as a side dish or an ingredient in bibimbap. Here’s a simple guide on how to make Oi-Jangajji at home.

Ingredients

• Cucumbers: 10
• Coarse salt: 1 cup
• Water: 10 cups
• Vinegar: 1 cup
• Sugar: 1/2 cup
• Soju: 1/2 cup (optional, for preservation)

Instructions

1. Prepare the Cucumbers
   • Wash the cucumbers thoroughly and dry them. Trim off the ends of each cucumber.
2. Make the Salt Brine
   • In a large bowl or pot, mix 10 cups of water with 1 cup of coarse salt until the salt is fully dissolved.
3. Brine the Cucumbers
   • Stand the cucumbers upright in a large container or jar.
   • Pour the salt brine over the cucumbers, ensuring they are completely submerged.
   • Use a heavy plate or weight to keep the cucumbers submerged.
   • Let the cucumbers sit in the brine at room temperature for 2-3 days.
4. Prepare the Vinegar Mixture
   • Once the cucumbers are well-brined, rinse them in clean water to remove excess salt.
   • In a pot, combine 10 cups of water, 1 cup of vinegar, 1/2 cup of sugar, and 1/2 cup of soju (optional).
   • Bring the mixture to a boil and stir until the sugar is completely dissolved.
5. Pickle the Cucumbers
   • Stand the brined cucumbers upright in a large container or jar again.
   • Pour the cooled vinegar mixture over the cucumbers, ensuring they are fully submerged.
   • Use a heavy plate or weight to keep the cucumbers submerged.
6. Store the Pickles
   • Once the cucumbers are completely cooled, cover the container with a lid and store it in the refrigerator or a cool place.
   • After about a week, your delicious pickled cucumbers will be ready to enjoy.

Tips

• The soju helps preserve the pickles for a longer period.
• If the pickles are too salty, soak them in water for a short time to reduce the saltiness before using them in dishes.
• Slice the pickled cucumbers thinly and serve them with a drizzle of sesame oil and a sprinkle of sesame seeds for a delightful side dish.

Conclusion

Making Oi-Jangajji at home is simple and rewarding. These pickled cucumbers add a refreshing crunch to summer meals and are a fantastic way to enjoy a traditional Korean side dish. Give it a try this summer and enjoy the homemade taste of Oi-Jangajji!

 

 

4o