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
- 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.
- Pack the vegetables into 2 quart mason jars.
- In a saucepan, bring the water, soy sauce and sugar to a boil. Remove from heat and add the vinegar. Mix to combine.
- 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.
- Store in the fridge for 24 hours and enjoy!