KimchiMedium
Torandae Jangajji (Pickled Taro Stems)
Pickled taro stems for 4 servings with auto-scaling for balanced sweet-sour brine.
Prep 30minCook 15min4 servings
taro stem jangajjipickled taro stemskorean pickled vegetablessoy brine pickletraditional banchanjangajji
Instructions
- 1
Peel off tough fibers from taro stems and cut into 5 cm pieces.
- 2
Salt for 20 minutes, rinse thoroughly, and drain.
- 3
Blanch for 4 minutes, then cool in cold water to set texture.
- 4
Boil soy sauce, water, vinegar, sugar, garlic, and ginger for 6 minutes.
- 5
Pack taro stems in a sterilized container and cover with hot brine.
- 6
Cool at room temperature, then refrigerate for 2-3 days before serving.
Tips
Wear gloves when handling taro stems to avoid skin irritation.
Reduce vinegar by 10 ml for a milder flavor.
Nutrition (per serving)
Calories
84
kcal
Protein
2
g
Carbs
16
g
Fat
1
g
Adjust Servings
2servings
→
servings
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