Korean Green Plum Pickles
Maesil jangajji is a traditional Korean green plum pickle made by salting unripe plums to draw out bitterness, layering them with sugar, and pouring in vinegar and rice wine for months of aging. Over the long curing process, the plum's sharp acidity gradually harmonizes with the sugar's sweetness, and the flesh condenses as moisture evaporates, concentrating its floral aroma. Vinegar stabilizes the fermentation while rice wine smooths any harsh notes, resulting in a pickle that is tart, sweet, and cleanly fragrant. A couple of pieces placed beside a bowl of rice stimulate the appetite with their bright acidity - a quintessential Korean summer preserve.
Adjust Servings
Instructions
- 1
Wash plums, remove stems, and dry completely.
- 2
Toss with salt and rest for 2 hours to reduce bitterness.
- 3
Layer plums with sugar in a jar, then add vinegar and rice wine.
- 4
Rest 1 day at room temp, then refrigerate for at least 2 weeks.
- 5
Remove pits from cured plums before serving.
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