KimchiMedium
Bamboo Shoot Pickle
Bamboo shoot jangajji is a crunchy soy-vinegar pickle with balanced sweet and tangy flavor.
Prep 25minCook 20min4 servings
bamboo shoot picklejuksun jangajjisoy pickled bamboocrunchy korean side dishkorean preserved vegetables
Instructions
- 1
Slice bamboo shoots and boil for 10 minutes.
- 2
Rinse boiled shoots in cold water and drain.
- 3
Place shoots in a sterilized jar.
- 4
Boil soy sauce, water, vinegar, sugar, bay leaf, and peppercorns.
- 5
Pour hot brine over the shoots and cool at room temperature.
- 6
Refrigerate for 3–4 days before eating.
Tips
Boil a few minutes longer if bamboo aroma is too strong.
It also works well as a topping for sandwiches or rice bowls.
Nutrition (per serving)
Calories
91
kcal
Protein
3
g
Carbs
17
g
Fat
1
g
Adjust Servings
2servings
→
servings
More Recipes
KimchiEasy
Aehobak Jangajji (Korean Zucchini Pickles)
A 4-serving zucchini jangajji recipe with auto-scaling for precise brine balance.
Prep 20minCook 12min4 servings
KimchiEasy
Asparagus Jangajji (Soy Pickled Asparagus)
4-serving asparagus jangajji with auto-scaling for precise brine ratios.
Prep 20minCook 12min4 servings
KimchiMedium
Baechu Kimchi (Napa Cabbage Kimchi)
A 4-serving napa kimchi recipe with auto-scaling for easy batching.
Prep 50min04 servings