Korean Celery Jangajji (Blanched Soy Lemon Pickle)

Trim 300 grams of celery, catch the tough strings at the stalk ends with a knife tip, and pull them away cleanly.

Cut into five-centimeter pieces, halving thick stalks so the pickle seasons evenly.

Bring a pot of water to a rolling boil, add the celery, and blanch for only thirty seconds.

When the color brightens, rinse immediately in cold water so the pieces stay crisp instead of turning limp.

Spread the cooled celery in a colander and drain until the surface moisture is mostly gone.

Shake off trapped water before packing, because excess water will dilute the soy, vinegar, and sugar brine.

Combine 150 milliliters soy sauce, 200 milliliters water, 120 milliliters vinegar, and 60 grams sugar in a pot.

Stir over medium heat until the sugar dissolves, then turn off the heat as soon as it boils.

Pack the drained celery snugly into a sterilized airtight container.

Slice half a lemon thinly with the peel on, then tuck the slices and four whole garlic cloves between the celery pieces.

Cool the brine for five minutes, then pour it in while still warm and press the celery below the liquid.

Seal tightly, refrigerate, and serve chilled from the second day, with deeper flavor after four to five days.