KimchiMedium

Bireumnamul Jangajji (Amaranth Greens Pickles)

4-serving amaranth jangajji with auto-scaling for balanced brine.

Prep 30minCook 15min4 servings

bireumnamul jangajjiamaranth picklessoy pickled greensKorean preserved side dishjangajji recipeseasonal banchan

Ingredients (4 servings)

1
Trim tough stems, wash amaranth greens thoroughly, and dry off excess moisture.
2
Slice chili and garlic, then prepare a sterilized jar.
3
Boil soy sauce, water, vinegar, sugar, and kelp until sugar dissolves fully.
4
Turn off heat, cool for 5 minutes, and remove the kelp.
5
Layer greens, chili, and garlic in the jar, then pour in the warm brine.
6
Cool to room temperature, then refrigerate for 2 days before serving.

Dry greens well to keep the brine clear.

Flavor settles best from day 3 onward.

Calories

kcal

Protein

Carbs

Fat

Original

2servings

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Target

servings

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