Jang-ah-ji

korean pickles fermented in jang

  • Cook By: Fundació Alicia/Restaurant Les Cols
  • Theme: Vegetarian dishes Influencer
  • Main Ingredients: pepper, onion, carrot, mushroom
  • Serving Size: per jar

Jang-Ah-Ji (Green Chili Peppers)

Ingredients

  • 200 g Green chili peppers
  • 250 ml Water
  • 250 ml Jang with Vinegar

Directions

  • 1 In a saucepan bring the water and Jang with Vinegar to boil.
  • 2 Once the mixture starts boiling, remove from heat and pour into a jar with the peppers and close the jar.
  • 3 Allow to rest for at least 24 hours.

Jang-Ah-Ji (Green onions)

Ingredients

  • 550 g Green onions
  • 250 ml Water
  • 250 ml Jang with Vinegar

Directions

  • 1 In a saucepan, bring the water and Jang with Vinegar to a boil. Once the mixture starts boiling, remove from heat and pour into the jar containing the peeled green onions.
  • 2 Cover the onions with the mixture and close the jar. Allow to rest at least 48 hours before using.

Jang-Ah-Ji (Baby Carrots)

Ingredients

  • 30 g Baby carrots
  • 250 ml Water
  • 250 ml Jang with Vinegar

Directions

  • 1 In a saucepan, bring the water and Jang with Vinegar to a boil then remove from heat and pour into a jar with the clean baby carrots.
  • 2 Cover the carrots with the liquid and close the jar. Allow to rest for at least 48 hours before using.

Jang-Ah-Ji ( Mushrooms)

Ingredients

  • 250 ml Water
  • 250 ml Jang with Vinegar
  • 200 g Mushrooms

Directions

  • 1 In a saucepan, bring the water and Jang with Vinegar to a boil. Once the mixture starts boiling, remove from heat and pour into a jar with whole, clean mushrooms.
  • 2 Cover the mushrooms with the liquid and close the jar. Allow to rest for at least 24 hours before using.