Jangajji - Korean Soy Sauce Pickles


  • 2 pounds cucumbers
  • 1 large yellow onion
  • 3 or 4 chili peppers 
  • 1 cup CinSoy Soy Sauce
  • 1/2 cup sugar
  • 1/2 cup rice vinegar 
  • 2 cup water
  1. Clean your vegetables - we used cucumbers, onions and chili peppers but use what you like! Radishes or chayote squash are a great option. Cut them into bite sized pieces.
  2. Pack the vegetables into 2 quart mason jars. 
  3. In a saucepan, bring the water, soy sauce and sugar to a boil. Remove from heat and add the vinegar. Mix to combine.
  4. Pour the mixture over your vegetables and stir to ensure there are no air pockets. Top off with the remaining liquid to cover the vegetables completely. 
  5. Store in the fridge for 24 hours and enjoy! 

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