KimchiEasy
Water Parsley Soy Pickle
Fragrant water parsley pickled in soy-vinegar brine for a crisp, tangy, and savory Korean side dish.
Prep 15minCook 10min4 servings
minari jangajjiwater parsley pickleKorean soy picklejangajji recipetangy Korean side dish
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.
Tips
Any residual moisture softens the pickle quickly, so dry greens well.
Flavor and crunch peak around days 2-3.
Nutrition (per serving)
Calories
62
kcal
Protein
2
g
Carbs
12
g
Fat
0
g
Adjust Servings
2servings
→
servings
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