Jangajji (Korean Soy Marinated Pickles)
Recipe by Nate Chu · View original
🍳 1 cook · 🥄 5.0 avg
Ingredients
- 700g: jalapeño g Jalapeño
- 100g: Fresno pepper g Fresno pepper
- 800g: celery g Celery
- 1600g: onion g Onion
- 2400g: Korean radish g Korean radish
- 2100g: soy sauce g Soy sauce
- 2100g: water g Water
- 1400g: sugar g Granulated sugar
- 1400g: apple vinegar g Apple vinegar
Steps
- 1
Cut jalapeño into uniform pieces (about ¼-inch rounds or batons)
- 2
Cut Fresno pepper into uniform pieces (about ¼-inch rounds or batons)
- 3
Cut celery into uniform pieces (about ¼-inch batons or half-moons)
- 4
Cut onion into uniform pieces (about ¼-inch wedges or half-moons)
- 5
Cut Korean radish into uniform pieces (about ¼-inch batons or cubes, matching other vegetables in size)
- 6
In a large pot, combine soy sauce, water, and sugar. Bring to a boil over high heat.
⏱ 10 min - 7
Remove from heat and add apple vinegar. Stir gently. Do not boil the vinegar to preserve its bright, acidic flavor.
- 8
Place all cut vegetables in clean containers or jars.
- 9
Pour the hot brine over the vegetables, aiming for at least 90% coverage. Vegetables will release their own liquid as they rest.
- 10
Use a weight or piece of plastic wrap to keep vegetables submerged below the brine. Let sit at room temperature for a few hours.
⏱ 180 min - 11
Transfer containers to the refrigerator and marinate overnight (or up to 24 hours) until flavors fully develop and vegetables reach desired tenderness.
⏱ 1440 min