Korean Melon Pickle (Korean Melon Soy Vinegar Brine)
Chamoe jangajji is a Korean summer pickle made from firm Korean melon, seeded and sliced into thin half-moons, then cured in a brine of soy sauce, vinegar, and sugar. Salting the melon slices for fifteen minutes draws out excess moisture and prevents the brine from becoming diluted, helping the fruit hold its crunch over time. Sliced ginger added to the jar layers a warm, spicy note beneath the melon's naturally cool, sweet fragrance. After two days of refrigeration the sweet-sour-salty balance settles in, making this a refreshing seasonal banchan that works well on its own with rice or as a tangy topping for summer salads.
Adjust Servings
Instructions
- 1
Remove seeds and slice Korean melon into thin half-moons.
- 2
Salt for 15 minutes, then drain excess moisture.
- 3
Pack melon slices and ginger into a jar.
- 4
Boil soy sauce, water, vinegar, and sugar to make brine.
- 5
Cool the brine slightly and pour it into the jar.
- 6
Refrigerate for 2 days and serve chilled.
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