Korean Jangaji (Pickled Vegetables)

Korean Jangajji (Pickled Vegetables)

A versatile, deeply flavorful brine you can use to pickle just about anything.

Ingredients

• 2 cups water
• 1 cup soy sauce
• ½ cup maple syrup (or sugar)
• ½ cup rice wine vinegar

Vegetables

Use a mix of whatever is fresh and pickles well — think perilla (shiso) leaves, daikon radish, onions, peppers (banana, jalapeño), or even whole garlic cloves (just note they take longer to mellow). This brine also works beautifully over hard-boiled eggs — pour over peeled eggs, refrigerate, and eat within 5 days.

Directions

1. Make the brine: Combine water, soy sauce, and maple syrup in a small pot. Bring to a gentle boil for 3 minutes.
2. Add vinegar: Remove from heat and stir in the rice wine vinegar.
3. Cool completely: Let the brine come to room temperature.
4. Pour over vegetables: Pack chopped vegetables into a clean jar or container and pour the cooled brine over to fully submerge.
5. Rest: Leave on the counter for the rest of the day, then move to the fridge.

Tip: The longer they sit, the more flavorful they become. Spicy peppers will mellow over time. Start tasting after 2–3 days and enjoy as they develop.

Serving

Perfect alongside rice, tucked into bibimbap, or straight from the fridge as a snack.