KimchiMedium
Pickled Deodeok Root
Deodeok jangajji is pickled lance asiabell root with earthy aroma and chewy texture in soy-vinegar brine.
Prep 35minCook 12min4 servings
deodeok jangajjipickled deodeokkorean root picklesoy vinegar pickletraditional korean preservesmountain vegetable side dish
Instructions
- 1
Peel deodeok and briefly soak in salted water, then drain.
- 2
Split roots lengthwise for even pickling.
- 3
Boil soy sauce, vinegar, water, sugar, garlic, and ginger.
- 4
Place roots in a jar and pour over hot brine.
- 5
Cool and refrigerate for at least 3 days.
Tips
Do not slice too thin or texture will weaken.
Nutrition (per serving)
Calories
69
kcal
Protein
2
g
Carbs
15
g
Fat
0
g
Adjust Servings
2servings
→
servings
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