Korean Kohlrabi Soy Pickle
Kohlrabi jangajji is a Korean soy pickle made by thickly peeling kohlrabi, cutting it into 2 cm cubes, and submerging the pieces with garlic and dried chili in a brine of boiled soy sauce, vinegar, and sugar. Kohlrabi's dense cellular structure absorbs the brine slowly, holding a firmer crunch and a more pronounced sweetness than radish over several days of pickling. The soy sauce's savory depth and the vinegar's acidity draw out the kohlrabi's natural sugars, and dried chili lays a subtle warm note in the background. This pickle works especially well as a palate cleanser alongside grilled meats or samgyeopsal, cutting through richness with its tart, sweet bite.
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Instructions
- 1
Peel kohlrabi thickly and cut into 2 cm cubes.
- 2
Add kohlrabi, garlic, and dried chili to a sterilized container.
- 3
Bring soy sauce, vinegar, water, and sugar to a boil.
- 4
Cool for 3 minutes, then pour until fully submerged.
- 5
Cool fully at room temperature, then refrigerate for 2 days.
- 6
Turn once before serving for even seasoning.
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