KimchiEasy
Aralia Shoot Soy Pickle
Durup jangajji preserves spring aralia shoots in soy brine, delivering floral aroma and pleasant bitterness.
Prep 20minCook 15min4 servings
durup jangajjiaralia shoot picklesoy sauce picklekorean spring side dishjangajji recipe
Instructions
- 1
Trim tough ends of aralia shoots and wash them.
- 2
Blanch aralia shoots for 20 seconds, then cool in cold water.
- 3
Place shoots, garlic, and sliced chili in a sterilized jar.
- 4
Boil soy sauce, water, vinegar, and sugar to make brine.
- 5
Pour hot brine into the jar, cool slightly, then seal.
- 6
Refrigerate for at least 3 days before serving.
Tips
Blanch 10 seconds longer if bitterness is too strong.
You can reboil and cool leftover brine for reuse once.
Nutrition (per serving)
Calories
84
kcal
Protein
3
g
Carbs
15
g
Fat
1
g
Adjust Servings
2servings
→
servings
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