Saelleori Jangajji (Soy-pickled Celery)
Crunchy soy-pickled celery for 4 servings with automatic ingredient scaling.
Instructions
- 1
Peel tough strings from celery, cut into 5 cm lengths, and dry well.
- 2
Slice onion thick, cut chili on a bias, and slice garlic.
- 3
Boil soy sauce, water, sugar, and kelp until sugar is fully dissolved.
- 4
Turn off heat, add vinegar, and cool for 5 minutes to make pickling brine.
- 5
Pack celery, onion, chili, and garlic in a sterilized jar and pour in brine.
- 6
Refrigerate for 24 hours before eating; flavor peaks around day 3.
Tips
Nutrition (per serving)
Adjust Servings
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