Directions:
- Cut the vegetables into bite size pieces-half size of your 2nd finger
- Put 3 tablespoons of salt on cucumber, carrot, radish, celery, garlic, jalapenos and let stand about 15-20 minutes
- Put 2 tablespoons of salt & 1 tablespoon of vinegar, 1 teaspoon of sugar on sliced onions and let stand 15-20 minutes
- Mean time, in a pot, add water & soy sauce then boil, once boiling,
- Turn off the heat, then add vinegar, sugar, salt and sliced ginger
- Remove water from the salted vegetables using cotton towel. (To make a good JangAchi, vegetable should be dried or salted, thereby reducing their moist, before preservation)
- Put the dried vegetable in a jar and pour the pickling sauce over.
- Keep it 2 -3 days, then it is ready to eat.
- *To last long, remove the pickling juice using colander and boil and let it cool, then pour the juice over the pickle every 7-10 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.07 Kcal (369 kJ) | ||
| Calories from fat | 0.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 4628.53mg | 193% | |
| Potassium | 239.03mg | 5% | |
| Total Carbs | 14.28g | 5% | |
| Sugars | 8.49g | 34% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 7.1g | 14% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 42.24 Kcal (177 kJ) | ||
| Calories from fat | 0.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 2220.17mg | 193% | |
| Potassium | 114.66mg | 5% | |
| Total Carbs | 6.85g | 5% | |
| Sugars | 4.07g | 34% | |
| Dietary Fiber | 0.78g | 6% | |
| Protein | 3.41g | 14% | |
| Vitamin C | 5mg | 17% | |
| Iron | 0.6mg | 7% | |
| Calcium | 20.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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