Korean Water Parsley Soy Pickle
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
After two or three days in the fridge in a soy and vinegar brine, the water parsley (minari) stays crisp and its fresh, grassy smell picks up a salty, tart edge.
Read more
Leftover water is what usually turns it limp, so the washed stalks are spread out and dried thoroughly first.
Ingredients
Instructions
- 1
Rinse 350 g water parsley under running water, then remove any tough or bruised stems.
Cut the tender stems into 5 cm lengths, spread them on a rack, and dry them completely so the pickle stays crisp.
- 2
Slice 20 g garlic thinly and cut 3 green chilies on the diagonal so their heat spreads through the brine.
Prepare a sterilized glass jar and make sure the inside is completely dry before packing.
- 3
Add 180 ml soy sauce, 180 ml vinegar, 180 ml water, and 70 g sugar to a pot.
Stir over medium heat until the sugar dissolves first, which prevents a gritty layer from settling at the bottom.
- 4
Add the garlic and green chilies, then raise the heat to high.
When bubbles form around the edges, boil for only 30 seconds, since prolonged boiling can make the vinegar aroma harsh and dull.
- 5
Turn off the heat and cool the brine completely before using it.
Do not pour it while hot, because heat wilts the water parsley and softens the stems before the pickle has time to season.
- 6
Pack the water parsley upright in the jar and pour in the cooled brine until everything is fully submerged.
Seal, refrigerate, and start serving after 2-3 days, when the vinegar mellows and the stems still crunch.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Advice about Vinegar for Pickling
Penn State Extension · Checked: 2026-08-30
- Refrigerator Pickled Vegetables
Oregon State University Extension Service · Checked: 2026-08-30
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
Sources checked 2026-08-22
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