KimchiEasy
Kohlrabi Soy Pickle
Crisp kohlrabi cubes pickled in sweet tangy soy brine, a crunchy Korean side that pairs well with grilled meats.
Prep 20minCook 12min4 servings
kohlrabi jangajjikohlrabi pickleKorean soy picklescrunchy banchaneasy jangajji recipe
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.
Tips
Keep cubes around 2 cm to retain crunch.
Add one green chili if you want extra heat.
Nutrition (per serving)
Calories
74
kcal
Protein
2
g
Carbs
15
g
Fat
0
g
Adjust Servings
2servings
→
servings
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