Korean Pickled Vegetables

Korean pickled vegetables, known as Jangajji, are a staple in the Korean cuisine, offering a perfect balance of sweet, tangy, and salty flavors. These pickles are not just a side dish but an essential part of the Korean dining experience, often served as banchan to complement the main dishes. The beauty of Jangajji lies in its versatility; you can pickle a variety of vegetables like cucumbers, radishes, onions, and jalapenos, each adding its unique texture and flavor to the mix. The pickling process is straightforward, involving a brine made from simple ingredients like soy sauce, vinegar, and sugar, which can be customized according to personal taste preferences. Whether enjoyed alongside a sizzling Korean BBQ or as a refreshing snack, these pickled delights are a testament to the simplicity and depth of flavors in Korean cooking. Preparing them is a breeze, and the result is a crunchy, flavorful addition that elevates any meal, a simple and delicious side dish that complements any Korean meal.

 

Ingredients:

• 1/2 lb Korean radishes, peeled and sliced
• 1 Japanese cucumber, peeled and sliced
• 2 jalapeños, sliced
• 5 garlic cloves, sliced
• 1 stalk celery, sliced
• 1 red onion, sliced

 

Dressing ingredients:

• 1 cup vinegar
• 1 cup sugar
• 1 cup soy sauce

 

Directions:

1.    Preparing the Vegetables:

·         Peel and slice the Korean radishes and Japanese cucumber.

·         Slice the jalapeños, garlic, and celery.

2.    Making the Dressing:

·         In a saucepan, combine vinegar, sugar, and soy sauce.

·         Stir and bring the mixture to a simmer, allowing the sugar to dissolve completely. Remove from heat and let it cool.

3.    Pickling the Vegetables:

·         Place all the sliced vegetables in a plastic container with a lid.

·         Pour the cooled vinegar-sugar-soy sauce mixture over the vegetables, ensuring they are fully submerged.

4.    Refrigerating:

·         Seal the container and refrigerate for at least two days before serving.