Korean Celery Jangajji (Blanched Soy Lemon Pickle)
Celery jangajji is a Korean soy pickle made by briefly blanching celery stalks to soften their fibrous exterior, then submerging them in a boiled brine of soy sauce, vinegar, and sugar. Peeling the tough outer strings and cutting into five-centimeter pieces before a thirty-second blanch removes the raw grassy edge while preserving the celery's distinctive cool, herbal fragrance. Lemon slices and whole garlic cloves added to the jar contribute a gentle citrus brightness and mild pungency that develop as the pickle rests. After two days in the refrigerator, the brine penetrates fully, producing a crisp, tangy side dish that pairs especially well with rich or oily main courses.
Adjust Servings
Instructions
- 1
Cut celery into 5 cm pieces and peel tough strings.
- 2
Blanch for 30 seconds, then chill and drain.
- 3
Boil soy sauce, water, vinegar, and sugar for brine.
- 4
Add celery, lemon slices, and garlic to a jar.
- 5
Pour brine, cool, and refrigerate for 1–2 days.
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