Korean Crown Daisy Soy Pickle
Ssukgat jangajji is a soy-brined pickle that captures the distinctly herbaceous, slightly bitter aroma of crown daisy greens. Pouring a boiling mixture of soy sauce, vinegar, sugar, and whole peppercorns directly over the trimmed greens wilts them just enough to tame any raw grassiness while locking in their aromatic character. Thin lemon slices layered between the greens introduce a citrus brightness that lifts the salty-sweet brine. The pickle is ready after just 24 hours of refrigeration and is best consumed within a week, when the herbal fragrance is at its peak. It works well as a rice topping or alongside grilled meat.
Adjust Servings
Instructions
- 1
Trim tough stems and cut crown daisy into 5 cm pieces.
- 2
Layer crown daisy and thin lemon slices in a sterilized jar.
- 3
Boil soy sauce, vinegar, water, sugar, and peppercorns.
- 4
Pour the hot brine over greens immediately and seal.
- 5
Cool completely, then refrigerate for 24 hours.
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