Korean Water Parsley Soy Pickle
Minari jangajji is a Korean soy-pickled water parsley made by cutting the stems into 5 cm lengths, drying them thoroughly, and submerging them with garlic and cheongyang chili in a brine of boiled soy sauce, vinegar, and sugar. The water parsley's cool, herbaceous fragrance gains depth when enveloped by the soy sauce's savory character, and the vinegar's tartness keeps the aftertaste refreshing. Cheongyang chili adds a sharp heat while garlic contributes a pungent undercurrent. Flavor and crunch peak around days two to three, so making small batches frequently ensures this pickle is always at its best.
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Instructions
- 1
Cut water parsley into 5 cm lengths, wash, and dry thoroughly.
- 2
Place parsley, sliced garlic, and chili in a sterilized jar.
- 3
Boil soy sauce, vinegar, water, and sugar until dissolved.
- 4
Cool the brine for 2 minutes and pour to fully submerge ingredients.
- 5
Cool at room temperature, then refrigerate for at least 1 day.
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