KimchiEasy
Cheonggyeongchae Jangajji (Pickled Bok Choy)
A 4-serving bok choy jangajji with auto-scaling for easy brine adjustment.
Prep 20minCook 8min4 servings
bok choy jangajjipickled bok choykorean pickled vegetablessoy brined side dishhomemade jangajjieasy korean banchan
Instructions
- 1
Halve bok choy, wash thoroughly, and drain well.
- 2
Slice Cheongyang chilies diagonally.
- 3
Layer bok choy and chilies in a sterilized container.
- 4
Boil soy sauce, vinegar, water, sugar, garlic, and ginger.
- 5
Turn off heat once sugar dissolves and aroma develops; cool 2 minutes.
- 6
Pour warm brine, seal, and refrigerate for 2 days.
Tips
Drain bok choy well to keep the brine clear.
Flip once after day two for more even seasoning.
Nutrition (per serving)
Calories
72
kcal
Protein
3
g
Carbs
13
g
Fat
1
g
Adjust Servings
2servings
→
servings
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