Name: Authentic Korean Jangajji (Pickled Vegetables)
Prep time: 20 min
Cook time: 5 min
Yield: 6
Cuisine: South Korea
Ingredients: 1 kg Korean radish (mu) or cucumbers, sliced into 1/4-inch thick rounds or batons; 2 tablespoons coarse sea salt; 5 cups soy sauce; 1 cup rice vinegar; 1 cup water; 1/2 cup sugar; 8 cloves garlic, thinly sliced; 1 inch ginger, thinly sliced; 1 teaspoon red pepper flakes (gochugaru), optional; 2 green onions, cut into 2-inch pieces

Jangajji South Korea

Pickled vegetables

pickled vegetables

Made with

Vegetables soy sauce vinegar garlic

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