Jangajji || Pickled Vegetables, 酱菜, 醬菜, 漬物, 장아찌

Jangajji is a collective term for various Korean pickled vegetables. It’s a popular side dish that adds a burst of flavor and texture to meals.

Key Ingredients:

Vegetables: Common vegetables used for jangajji include radish, cucumber, garlic, and chili peppers.
Pickling Liquid: A mixture of soy sauce, vinegar, sugar, and water.

How to Make Jangajji:

Prepare the Vegetables: Clean and cut the vegetables into desired shapes.
Make the Pickling Liquid: Combine soy sauce, vinegar, sugar, and water in a pot and bring to a boil.
Pickle the Vegetables: Pack the vegetables tightly into a jar and pour the hot pickling liquid over them.
Store: Seal the jar and let it sit at room temperature for a few days, or in the refrigerator for longer storage.

Types of Jangajji:

Radish Jangajji: A classic jangajji made with daikon radish.
Cucumber Jangajji: A refreshing pickle made with cucumbers.
Garlic Jangajji: A pungent and flavorful pickle made with garlic cloves.
Chili Pepper Jangajji: A spicy pickle made with chili peppers.

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