Golden-Ratio Onion Pickle (Yangpa-jangajji)
Onion pickle that pairs perfectly with meat and makes a great side dish! Once you know the golden ratio of water, soy sauce, vinegar, and sugar, anyone can make it easily.
Ingredients
Ingredients
- Onion2
Brine
- Water1 cup
- Soy sauce1/2 cup
- Vinegar1/2 cup
- Sugar1/2 cup
Directions
- 1
If you use more onions, increase the pickling liquid by the same proportion.
- 2
Mix the pickling liquid in a ratio of 2 parts water : 1 soy sauce : 1 vinegar : 1 sugar.
- 3
Put all the pickling seasonings into a pot at once and bring to a rolling boil.
- 4
While the liquid boils, cut the onions into bite-sized pieces and pack them into a glass container or jar.
- 5
Once the pickling liquid comes to a rolling boil, the pickle is almost done.
- 6
Pour the boiling liquid over the prepared onions. Pouring it while hot keeps the onions crisp and tastier.
- 7
Rather than eating it right away, refrigerate it for about a day; the next day the flavor will have soaked in and it tastes even better.
Tips
Just remember the ratio — 2 water : 1 soy sauce : 1 vinegar : 1 sugar — and scaling is easy. Pour the brine while it's hot to keep the onions crisp, and let it rest for about a day for deeper flavor.