KimchiEasy

Danggeun Jangajji (Soy-Vinegar Carrot Pickles)

Carrot jangajji for 4 servings with auto-scaling pickling brine ratios.

Prep 15minCook 8min4 servings

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Ingredients (4 servings)

1
Cut carrots into 0.5 cm sticks and slice onion thickly.
2
Pack carrots, onion, halved chili, and garlic into a sterilized glass jar.
3
Boil soy sauce, vinegar, water, and sugar until sugar fully dissolves.
4
Cool the brine slightly, then pour to fully submerge all ingredients.
5
Cool completely at room temperature, refrigerate, and start eating after 24 hours.

Keep carrot thickness uniform for consistent texture.

If brine turns cloudy after 2-3 days, reboil, cool, and pour again.

Calories

kcal

Protein

Carbs

Fat

Original

2servings

→

Target

servings

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