KimchiEasy
Crown Daisy Soy Pickle
A quick Korean soy pickle using crown daisy, balancing aromatic bitterness with sweet-savory brine.
Prep 15minCook 10min4 servings
ssukgat jangajjicrown daisy pickleKorean soy picklequick jangajjiherbal Korean side dish
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.
Tips
Hot brine reduces raw odor while preserving aroma.
Best eaten within a week for peak herbal flavor.
Nutrition (per serving)
Calories
58
kcal
Protein
2
g
Carbs
11
g
Fat
0
g
Adjust Servings
2servings
→
servings
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