KimchiEasy
Chamnamul Jangajji (Pimpinella Pickles)
A 2-serving chamnamul jangajji recipe with auto-scaling for bright, balanced pickles.
Prep 15minCook 8min2 servings
chamnamul jangajjikorean herb picklesspring greens picklelight soy picklequick jangajjikorean banchan
Instructions
- 1
Remove wilted leaves, rinse in cold water, and dry thoroughly.
- 2
Cut greens into bite-size lengths and loosely pack into a jar.
- 3
Boil soy sauce, water, vinegar, sugar, and peppercorns in a pot.
- 4
Turn off heat after boiling, then add lemon juice for freshness.
- 5
Cool brine to warm temperature, then pour over greens.
- 6
Refrigerate and serve after 24 hours; consume within 5 days.
Tips
Pour brine while warm, not fully cold, to keep chamnamul aroma.
If too salty, rinse briefly in cold water before serving.
Nutrition (per serving)
Calories
56
kcal
Protein
2
g
Carbs
9
g
Fat
1
g
Adjust Servings
2servings
→
servings
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