Korean Soy-Vinegar Carrot Pickles
Quick answer
- Total time
- At least 1 day
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Carrot brings its own sweetness to this soy and vinegar pickle, so each bite reads as three clear notes: sweet, salty and sour.
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Cutting the sticks to an even 0.5 cm keeps every piece pickling at the same speed, which is what gives the jar a uniform crunch. Onion, whole garlic and a halved Cheongyang chili (a hot Korean green pepper) season the brine. The jar is ready after about 24 hours in the fridge and works as a sharp, crunchy foil to fatty grilled meat.
Ingredients
Instructions
- 1
Peel 500 g carrots and cut them into even 0.5 cm sticks so they pickle at the same speed.
Slice half an onion into thick 1 cm strips, keeping the pieces close in size to the carrots.
- 2
Dry the sterilized glass jar completely before filling it.
- 3
Pack in the carrots, onion, one halved Cheongyang chili, and 6 whole garlic cloves, pressing gently so there are few air gaps but the vegetables are not crushed.
- 4
Pour 180 ml soy sauce, 180 ml vinegar, and 180 ml water into a pot, then add 120 g sugar.
- 5
Bring to a boil over high heat, stirring the bottom until no sugar grains remain.
- 6
When the brine boils and looks clear, turn off the heat and let the steam settle before pouring.
Do not add it while very hot, because high heat can soften the carrot and weaken the crunch.
- 7
Pour the cooled brine slowly along the side of the jar.
Use chopsticks to release trapped air, then press the vegetables lightly so every piece stays under the liquid and does not spoil at the surface.
- 8
Leave the jar open until it cools completely at room temperature, then seal and refrigerate.
- 9
Start eating after 24 hours in the fridge, removing only the needed portion with a clean utensil.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
Sources checked 2026-07-22
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