KimchiEasy
Gosari Jangajji (Bracken Fern Pickles)
A 4-serving gosari jangajji recipe with auto-scaling for accurate brine ratios.
Prep 20minCook 12min4 servings
gosari jangajjibracken picklesoy pickleskorean preserved side dishjangajji recipemountain vegetable pickle
Instructions
- 1
Trim parboiled bracken to 6 cm lengths and squeeze out moisture.
- 2
Place bracken, garlic, and dried chili in a sterilized jar.
- 3
Bring soy sauce, water, vinegar, sugar, and rice wine to a boil.
- 4
After sugar dissolves, simmer 1 more minute, then cool for 3 minutes.
- 5
Pour warm brine into the jar, fully submerging ingredients.
- 6
Cool at room temperature, then refrigerate and cure for 2 days.
Tips
Excess water in bracken dilutes brine, so squeeze thoroughly.
Reboiling and repouring brine on day 3 improves shelf life.
Nutrition (per serving)
Calories
82
kcal
Protein
3
g
Carbs
14
g
Fat
1
g
Adjust Servings
2servings
→
servings
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