Korean Pickles with Soy "Jang-ajji"
Slice up some radish, onions, jalapaños and other crunchy vegetables, salt it, spice it, and let it pickle into endlessly poppable deliciousness!
Servings: 2 cups
Calories: 39kcal
Ingredients
- 6 ounces Korean or daikon radish sliced into 1-inch pieces
- 6 ounces onion sliced lengthwise ¼-inch
- 1 jalapeño pepper sliced into ¼-inch rings
- 5-7 cloves garlic sliced lengthwise
for the Brine:
- ½ cup soy sauce
- ½ cup rice vinegar
- ¼ cup maple syrup
- 1 cup hot water plus more to fill container
Instructions
- Pack radish, onion, jalapeño pepper, and garlic into a 32-ounce glass jar or container with an air-tight lid.
- Stir together soy sauce, rice vinegar, maple syrup and hot water.
- Pour soy sauce brine into container over vegetales. There should be enough brine to completely cover the vegetables, but if it's shy by a few tablespoons, top off with plain water.
- Cover with lid. Keep pickled vegetables in refrigerator.
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Notes
1 serving is ½ cup of finished Spicy Korean Radish Salad
Nutrition
Serving: 1serving | Calories: 39kcal | Protein: 2.3g | Fat: 0.75g | Fiber: 4g