How to make Korean pickles (jangajji, 장아찌). Quick, delicious and crunchy!

By Korean Bapsang · 30 min

Ingredients

Instructions

1. Clean the vegetables and cut them into bite-size pieces in any shape you like.
2. Pack the vegetables into jars or glass containers.
3. In a small pot, combine 2 cups water, 1 cup soy sauce and ½ cup sugar. Bring to a boil, then simmer gently over medium heat for 2-3 minutes until the sugar dissolves. Turn off the heat and stir in ½ cup vinegar. Adjust the taste if needed.
4. Pour the hot brine over the vegetables, making sure they are all submerged. If they are packed tightly, no weight is needed.
5. Seal the jar tightly and leave at room temperature for 1-2 days, then refrigerate.
6. Optional: after 3 or 4 days, pour the brine into a pot, boil it for a few minutes, cool it, and pour it back over the pickles before refrigerating.

Summarized from Korean Bapsang's video. Watch it for the details.

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