Korean Cauliflower Jangajji (Pickled Cauliflower)
Crunchy, tangy, and addictively snackable - Korean pickled cauliflower in a sweet-sour soy brine that stays crisp for days. Florets are broken into bite-sized pieces and soaked in a boiled-and-cooled brine of soy sauce, vinegar, and sugar. The dense structure absorbs the pickling liquid gradually while keeping its firm crunch intact. A perfect palate cleanser alongside fried chicken, BBQ, or any rich dish on the Korean table.
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Instructions
- 1
Break cauliflower into bite-size florets, soak in light salt water for 5 minutes, then rinse.
- 2
Slice onion thickly and place it at the bottom of a sterilized jar.
- 3
Pack cauliflower into the jar, inserting bay leaves and dried chili between layers.
- 4
Boil soy sauce, water, vinegar, and sugar until dissolved.
- 5
Pour hot brine into the jar, close the lid, and cool completely at room temperature.
- 6
Refrigerate for 2 days before serving for the best crunch.
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