Korean Kohlrabi Soy Pickle
Quick answer
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 pickling...
What makes this special
- Dense kohlrabi cubes maintain a persistent crunch and natural sweetness in Kohlrabi-jangajji.
- Kohlrabi's bright natural sweetness and crunch outlast most pickling vegetables
- Brine cooled 3 minutes before pouring prevents the dense flesh from softening
Key ingredients
Core cooking flow
- 1 Wash 700 g kohlrabi, dry it well, and peel off the tough outer skin generously.
- 2 Slice 25 g garlic thinly, and wipe any dust from the 2 dried chilies.
- 3 Put 220 ml each soy sauce, vinegar, and water in a pot with 90 g sugar.
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 pickling brine of boiled soy sauce, vinegar, and sugar. Kohlrabi's dense cellular structure absorbs the brine slowly, holding a firmer crunch and 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, while dried chili contributes a subtle warmth and color to the brine. Pouring the brine only after it has fully cooled preserves the kohlrabi's crunch, as hot liquid softens the cell walls and reduces the staying power of the pickle. This pickle works well as a palate cleanser alongside grilled meat or samgyeopsal, cutting through richness with its tart, sweet bite, and stored in the refrigerator it holds its crisp texture for two to three weeks. Adjusting the ratio of vinegar to sugar in the brine shifts the pickle toward more sour or more sweet depending on preference.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wash 700 g kohlrabi, dry it well, and peel off the tough outer skin generously.
Cut it into 2 cm cubes so the pieces stay crisp instead of softening quickly in the brine.
- 2Prep
Slice 25 g garlic thinly, and wipe any dust from the 2 dried chilies.
Prepare a sterilized glass jar and let it dry completely, because leftover water can dilute the pickling balance.
- 3Control
Put 220 ml each soy sauce, vinegar, and water in a pot with 90 g sugar.
Heat over medium heat, stirring until the sugar fully dissolves and the liquid looks even before it boils.
- 4Control
When the brine begins to boil, add the sliced garlic and dried chilies, then simmer over medium heat for only 2 minutes.
Stop before the vinegar aroma becomes flat or the garlic turns harsh.
- 5Control
Turn off the heat and cool the brine completely before using it.
Do not pour it while hot, because hot liquid softens kohlrabi cells and reduces the firm crunch during storage.
- 6Step
Pack the kohlrabi into the dry jar and pour in the cooled brine until every piece is submerged.
Refrigerate, then start serving after 3 days when the soy, vinegar, and sweetness have soaked through.
After the steps
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