KimchiEasy
Celery Jangajji
Korean-style celery jangajji in a sweet tangy soy brine, offering bright aroma and crunch.
Prep 15minCook 8min4 servings
celery jangajjikorean celery picklesoy vinegar picklequick preserved side dishcrunchy pickle
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.
Tips
Thin skin-on lemon slices add better aroma.
Nutrition (per serving)
Calories
50
kcal
Protein
1
g
Carbs
11
g
Fat
0
g
Adjust Servings
2servings
→
servings
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