Veggies Pickled in Soy Sauce

My first savory recipe post!

When I was attending UC-Irvine and living in DC, my mom or grandma would always prepare this for me and package it securely (Saran wrapped and ziplock bagged a zillion times) so I can take it back with me after a trip home. A couple of weekends ago, I went through a Korean cooking rampage. It is one of my favorite Korean side dishes and the easiest to make.

Veggies Pickled in Soy Sauce

2 cups of water
1/2 cup of soy sauce
3 tbsp. of distilled vinegar
2 tbsp. and 1 tsp. of rice vinegar (No rice vinegar? Just substitute with more distilled vinegar)
3 tbsp. of sugar
1 cup of sliced Kirby cucumbers
1/2 cup of sliced daikon radish
1/2 cup of  chopped onion
1/4 cup of sliced garlic
1/4 cup of sliced chili peppers (Since there are no jalapeños in Vietnam. I used a Vietnamese chili variety, which are intensely spicy,  so I used less than a 1/4 cup)

Other optional veggies: carrots, shallots, jalapeños

Combine all liquids and sugar in a pot. Bring the mixture to a simmer and then let it cool down. While waiting for the pickling liquid to cool down, slice veggies, garlic, and chili pepper into bite size pieces. Place veggies in a pickling jar (in my case a plastic Tupperware). When the pickling liquid comes to room temperature, pour the liquid over the veggies. Keep in refrigerator. Wait for a week for the magic to happen. Or you can be like me and started munching on them two days later.

These are a great alternative to kimchi when you don’t have the red spicy stuff around.

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