KimchiEasy
Asparagus Jangajji (Soy Pickled Asparagus)
4-serving asparagus jangajji with auto-scaling for precise brine ratios.
Prep 20minCook 12min4 servings
asparagus jangajjisoy pickled asparagusKorean picklesvegetable jangajjieasy preserved side dishfresh banchan
Instructions
- 1
Trim woody ends of asparagus and cut into 6 cm lengths.
- 2
Blanch for 20 seconds, then shock in ice water to keep the color.
- 3
Place asparagus, sliced garlic, and thin lemon slices into a sterilized jar.
- 4
Bring soy sauce, water, vinegar, sugar, and peppercorns to a brief boil.
- 5
Cool brine for 3 minutes, pour into the jar, then cool fully and seal.
- 6
Refrigerate and start eating after 24 hours; best within 5 days.
Tips
Strict blanch time keeps the texture crisp longer.
Too much lemon pith can add bitterness.
Nutrition (per serving)
Calories
61
kcal
Protein
3
g
Carbs
10
g
Fat
1
g
Adjust Servings
2servings
→
servings
More Recipes
KimchiEasy
Aehobak Jangajji (Korean Zucchini Pickles)
A 4-serving zucchini jangajji recipe with auto-scaling for precise brine balance.
Prep 20minCook 12min4 servings
KimchiMedium
Baechu Kimchi (Napa Cabbage Kimchi)
A 4-serving napa kimchi recipe with auto-scaling for easy batching.
Prep 50min04 servings
KimchiMedium
White Kimchi
Baek kimchi is a mild, non-spicy Korean napa cabbage kimchi with radish, pear, and aromatics in a light brine.
Prep 50minCook 20min4 servings