How to Make Jangajji-Style Senfgurken (Korean / German Hybrid Pickles!)

Are these jangajji-style senfgurken or senfgurken-style jangajji? Hard to say—and honestly, it doesn’t matter! One bite and the labels fall away. What’s left is a pickle that’s bold, umami, and oh so satisfying.

Pickling has always been a clever way to stretch the harvest and add a punch of flavor to everyday meals. This recipe brings together two traditions from opposite sides of the globe: Korean jangajji (soy-sauce infused pickles) and German senfgurken (“mustard pickles”).

Jangajji is a time-honored Korean method of preserving vegetables in a salty, soy-based brine—deep, savory, and often served with rice or stews, or on the side as banchan (little side dishes and palate cleansers). Senfgurken, on the other hand, is Germany’s answer to the garden’s unruly giants: cucumbers that have grown too big for fresh eating. These oversized cukes are peeled, de-seeded, and soaked in a sweet-and-sour mustard seed brine that brightens their flavor. You honestly will be amazed by how crunchy these skinless cucumber-chunks are!

And here’s the thing—those massive cucumbers that turn yellow, even orange, and look like they’ve gone too far? They’re not a mistake. I actually grow a number of mine that way on purpose. Once they reach that stage, they’re perfect for this kind of pickling. Their firm flesh holds up beautifully in brine, and they soak up flavor like a sponge. It’s a great way to make use of what might otherwise be tossed, turning potential waste into something delicious and satisfying.

That said, it is less desirable to grow these earlier in the season, because the plants will put energy into growing these when they could be making a large number of smaller cucumbers perfect for making my classic sour garlic dill ferment pickles! Picking cucumbers routinely also sends hormonal signals to the plant to intensify its growth of new fruits.

However, any cucumber plant grower will also tell you it’s impossible to catch them all, and you’ll inevitably get some oversized and/or discolored cukes whether or not you tried to, including earlier on in the season. You may as well use a delicious recipe (like this one!) and put them to use!

I have some other unique senfgurken recipes in my first cookbook too, one which is cinnamon and ginger flavored that I think is one of my best recipes! My more traditional recipe is here.

Yield:

1 half-gallon jar (approx. 1.5–1.6 kg / 3.3–3.5 lbs total packed weight); halve ingredients and use a quart jar if preferred

Shelf life:

Potentially months in the fridge but will begin softening after around a month (promote crunchiness with added calcium chloride – optional)

Equipment:

• Sharp knife and cutting board
• Measuring cups & spoons
• Small skillet
• Saucepan (optional step toasting the mustard seeds but recommended)
• Large mixing bowl
• Canning funnel (recommended)
• Mortar and pestle (or spice grinder)
• Half-gallon (2-quart) glass jar with lid
  

Ingredients:

Produce

• 900g overripe cucumbers (nearly 2 lbs.)
  • Remove and discard both ends (especially the stem ends to avoid bitterness), then peel, halve again, seed, and cut into bite-sized pieces
• 225–250g onion (about ½ medium), peeled and chopped
• 5–6 cloves garlic, peeled and quartered
• 1-2 red Korean gochu peppers or other varieties such as jalapeño, sliced (optional)

Spices

• 2 tsp mustard seeds
  • Lightly toast in a dry skillet and crush coarsely with a mortar and pestle

Brine

• 1¼ cups water
• 1¼ cups soy sauce (e.g., Kikkoman)
• 1¼ cups vinegar (white, rice, or a mix)
• 1 cup white sugar
• 2 tsp pickling salt
• Optional: 1/2 tsp calcium chloride / Pickle Crisp type product

Instructions:

1. Prepare the cucumbers: Remove and discard both ends of the cucumbers, as overripe ones often have bitterness at the stem end. Peel, cut in half down the middle, seed, halve again, and cut cross-wise into bite-sized pieces.

2. Chop & mix veggies: chop or slice the onion, quarter garlic cloves, and (if using) slice Korean gochu peppers or another variety such as jalapeño(s) or other hot peppers. Mix in large bowl.

3. Toast and Crush Mustard Seeds: (Recommended but not required): Toast mustard seeds in a dry skillet over medium-low heat until fragrant and lightly popping. Coarsely crush using a mortar and pestle.

4. Combine and Pack: Add the crushed mustard seeds to the bottom of a clean half-gallon jar. In a large mixing bowl, toss together the cucumbers, onion, garlic, and jalapeño until evenly combined. Transfer the mixture into the jar (suggested: use canning funnel), packing it in snugly.

5. Make the Brine: In a saucepan, combine water, soy sauce, vinegar, sugar, salt, and (optional) calcium chloride. Bring to a boil, stirring to dissolve. Remove from heat and let stand for 1–2 minutes.

6. Pour the Brine: Using the (optional) canning funnel, pour the hot brine over the vegetables until completely covered. Discard or reserve any excess brine. Seal the jar.

7. Chill and Marinate: Let the jar cool to room temperature, then refrigerate. Allow to marinate for at least 48 hours before tasting.

Notes:

• What to do with extra soy/vinegar brine solution? Use it to marinate hard-boiled eggs—marinate in fridge for a few days then store them for up to a week longer.
• Adjust the cucumber-onion ratio, garlic level, or jalapeño heat to your liking.
• Keeps well in the refrigerator for 3 to 4 weeks (and longer, but will start to soften)