How to make crunchy, not-too-salty, and not-too-sweet pickled cucumbers easily without boiling
I have prepared a recipe for Nogak jangajji (pickled cucumbers) that is neither too salty nor too sweet, with a crunchy texture, perfect for summer, so you can enjoy it in cold soups or salads. Nogak jangajji is excellent when you have no appetite in the summer. Therefore, I recommend making a large batch while Nogak is in season to enjoy for a long time.
⑴ Recipe for Nogak jangajji to whet your summer appetite
① Washing Nogak with Salt
5 kg of Nogak
3 tablespoons of sea salt
First, when washing the 5 kg of Nogak with salt for the pickles, you need to sprinkle some water over them.
This helps remove impurities effectively.
After sprinkling water evenly, rub them with sea salt. You can also wash the Nogak with vinegar, but cucumbers are best cleaned with sea salt. Then, rinse them under running water to prepare them.
Also, when making Nogak jangajji, it is best to use larger ones for a plump and delicious result. Please keep this in mind.
② Cut in half Cutting and Scooping Out the Seeds
First, for larger cucumbers, cut them in half and then cut them again. So, please cut all of them in half first. For the cucumbers cut in half, you must cleanly scoop out the seeds first; this prevents them from becoming mushy during the ripening process and ensures proper ripening. It is also easy and convenient to scrape the cucumbers out with a spoon. Once the seeds are removed, the cucumbers must be washed thoroughly again.
Also, for larger cucumbers, since they need to be cut to ensure proper ripening, lay them upside down to drain the moisture. Once the moisture has been drained, cut the cucumbers again. This ensures proper ripening and allows the seasoning to penetrate well, making them delicious to eat.
③ Mixing the Seasoning Sauce for Ripening the Cucumbers
Ingredients for the seasoning sauce to remove the bitterness and moisture from the cucumbers:
2.7L Regular Soju (16.5%)
1 beer cup (250ml) Vinegar
1 beer cup (250ml) Sugar
Sea Salt One beer cup (250ml)
First, add 2.7L of Soju, which allows you to make pickles without boiling. Since it is summer and the weather is warm, you need to add some Soju so that the pickles do not become mushy and can be stored for a long time. Then, pour in some sea salt to adjust the seasoning and draw out moisture.
Next, pour in vinegar, which acts as a preservative and provides sourness. Finally, pour in sugar, which draws out moisture and adds sweetness. Because the moisture is removed through rapid fermentation, the mature cucumbers are neither too salty nor too sweet. Additionally, the bitterness of the cucumbers is removed.
Once the seasoning mixture is finished, place the cucumbers on top to ensure proper fermentation. Pickles made with mature cucumbers have a deeper aroma, are softer, and less bitter than cucumbers, making them taste better. So, be sure to try making them when mature cucumbers are in season.
Once all the cucumbers are in the mixture, pour in the seasoning and press them down with a presser to ensure the moisture drains well. Press down.
Also, if the container is too small and the lid doesn't close properly, let it sit for about an hour before closing the lid. Then, you only need to let it ferment indoors for two days. Please open the lid and turn the cucumber over just once. This helps with fermentation and allows the soju smell to dissipate quickly.
④ Storing Cucumber After Two Days of Fermentation
I opened it to check if it was fermented properly. Perhaps because I added plenty of seasoning, it fermented quickly and turned a very yellow color, indicating it was well-fermented.
If you store the fermented cucumber as is, it will become too salty, so drain the seasoning and store the cucumber separately. Since the pickled cucumber can be salty when eaten in cold soup or as a salad, please wash it about three times before eating. I will list the ingredients for the cold soup and salad below.
Ingredients for Cold Cucumber Soup
One piece of pickled cucumber
One and a half beer cups (375ml) of bottled water
Half a cup of sea salt 1 tablespoon sugar
2 tablespoons garlic
1/2 tablespoon vinegar
2 tablespoons a little red chili pepper
1/2 tablespoon Cheongyang chili pepper
1/2 tablespoon chives
1/2 tablespoon sesame seeds
Ingredients for Seasoned Nogak
1 piece of Nogak pickle
5 tablespoons corn syrup
1 tablespoon garlic
1 tablespoon red chili powder
1/2 tablespoon sesame oil
1/2 tablespoon red chili pepper
1/2 tablespoon Cheongyang chili pepper
1/2 tablespoon chives
1/2 tablespoon sesame seeds
Thank you for watching this video on crunchy Nogak pickles.
I will strive to make it easier for you to cook better dishes. Please make sure to subscribe, like, and turn on notifications.
#HowToEasilyMakeNogakPicklesInTwoDays #NogakPickleCookingMethod #NogakPickleRecipe