Jangahjji Korean Daikon and Cucumber Pickles (vegan)
Ingredients:
Soy sauce marinade:
- 1 cup soy sauce
- 1/2 cup mirin rice wine (You can substitute with 1/2 sake + 2 tbsp sugar or shaoxing wine)
- 2 cups water
- 2/3 cup rice vinegar or white vinegar
- 6 smashed garlic cloves
- 3/4 cup organic cane sugar
Pickled Vegetables:
- 4 jalapenos, chopped in 1/2 inch thick slices
- 2 cups daikon or roughly 1/2 daikon, chopped 1/4 inch thick slices
- 2 cups cucumbers or 3 cucumbers, chopped 1/2 inch thick slices
- 1/2 onion, chopped 1 inch chunks
You will need a 60 oz or 1/2 gallon glass jar with airtight lid. I reuse old kimchi jars :)
Steps:
1. Boil the ingredients of the soy sauce marinade together in a pot. Add the mirin, water, rice vinegar, soy sauce, garlic cloves, and cane sugar. Stir until sugar is dissolved completely. When it reaches a boil, turn off the heat and set aside.
2. Wash and drain all of the vegetables. Make sure to pat everything dry. Then chop all of the vegetables. Chop the jalapeno in 1/2 inch thick slices. Keep the seeds. Chop the daikon in 1/4 inch thick slices, cucumbers in 1/2 inch thick slices, and the onion in 1 inch pieces. Pat all of the vegetables slices with a paper towel again until dry.
3. In a 1/2 gallon glass jar, layer the daikons, jalapenos, cucumbers and onions. I alternate handfuls of each vegetable until evenly distributed in the jar. Then press down with your hands so that the vegetables are snug inside the jar.
4. Slowly and carefully ladle the hot soy sauce marinade over the vegetables in the jar. Set it aside uncovered for 10 minutes.
5. After it has cooled down for 10 minutes, securely fasten the jar with lid and leave it out for one day. On the second day of pickling, leave it in the refrigerator. On the third day, it is ready to eat!
