Crispy Cabbage and Perilla Leaf Pickles (Jangajji)
Delicious and Refreshing Cabbage and Perilla Leaf Jangajji Recipe
Introducing a versatile cabbage and perilla leaf pickle (jangajji) that’s not only a perfect side dish for rice but also pairs wonderfully with grilled meats or adds a refreshing touch to pasta. This incredibly simple vegetable jangajji features layers of cabbage and perilla leaves, creating a delightfully thick yet wonderfully crisp texture that’s simply irresistible!
Main Ingredients
- 60 perilla leaves
- 10 cabbage leaves (whole leaves recommended)
Golden Ratio Brine
- 1 cup water (200ml)
- 1 cup sugar (200ml)
- 1 cup vinegar (200ml)
- 1 Tbsp salt (15g)
- 1/2 Tbsp whole peppercorns (approx. 5g)
- 10 small dried red chilies (adjust to spice preference)
- 3 bay leaves (for aromatic flavor)
- 1 cup water (200ml)
- 1 cup sugar (200ml)
- 1 cup vinegar (200ml)
- 1 Tbsp salt (15g)
- 1/2 Tbsp whole peppercorns (approx. 5g)
- 10 small dried red chilies (adjust to spice preference)
- 3 bay leaves (for aromatic flavor)
Cooking Instructions
Step 1
It’s important to wash the fresh perilla leaves thoroughly. Fill a bowl with about 1 cup of water and add 1-2 drops of vinegar. Submerge the perilla leaves for about 10 minutes to sanitize them and remove any pesticide residues. You can also use a little coarse salt instead of vinegar.
Step 2
After 10 minutes, gently rinse the perilla leaves 2-3 times under cold running water. Drain the leaves in a colander, allowing water to run off, and then stand them upright in a well-ventilated area to completely air dry. Any remaining moisture can cause the pickles to become mushy or spoil.
Step 3
For the cabbage, peel off the outer leaf if necessary and wash it clean. Trim the thick, hard core from the cabbage leaves by slicing it thinly. This helps ensure even seasoning and a tender texture when the jangajji is ready to eat.
Step 4
Use scissors to neatly trim off the stems from the perilla leaves. This enhances the overall presentation and makes them easier to handle later.
Step 5
Arrange the prepared cabbage leaves neatly at the bottom of a clean airtight container. The cabbage will form the first layer, adding a satisfying crunch.
Step 6
Now it’s time to layer the perilla leaves. Carefully stack 3 perilla leaves on top of the cabbage layer, ensuring they are neatly aligned.
Step 7
When placing the perilla leaves, consider the width of the cabbage layer to ensure the leaves don’t extend too far beyond the edges. This layered arrangement will make it easy to slice and serve later.
Step 8
Continue layering the cabbage and perilla leaves alternately, stacking them carefully until you’ve used up your ingredients. A typical pattern would be cabbage – 3 perilla leaves – cabbage – 3 perilla leaves. Pack them in snugly for a well-structured jangajji.
Step 9
Let’s make the delicious brine! In a pot, combine 1 cup water, 1 cup sugar, 1 cup vinegar, 1 Tbsp salt, 1/2 Tbsp whole peppercorns, 10 small dried red chilies, and 3 bay leaves. Bring to a boil over high heat. (Do not add the vinegar yet).
Step 10
Once the brine comes to a rolling boil, reduce the heat to medium and let it simmer for about 5 minutes. This allows the flavors to meld beautifully, creating a perfectly balanced sweet, sour, and salty brine.
Step 11
After 5 minutes, add the remaining 1 cup of vinegar and bring it back to a brief boil. Cook for just a minute more. The brine is ready when you turn off the heat.
Step 12
Carefully pour the hot brine over the layered cabbage and perilla leaves in the container. Make sure to pour enough to completely submerge the vegetables.
Step 13
To keep the vegetables submerged in the brine, place a small plate or bowl on top of the contents inside the container. This ensures all the vegetables are fully immersed, helping them pickle evenly and maintain their crispness.
Step 14
Once the brine has cooled completely, cover the container with a lid and refrigerate for about 2 hours. Even this short time allows the flavors to infuse, making the jangajji more delicious. For an even deeper flavor, you can let it rest overnight.
Step 15
Your flavorful cabbage and perilla leaf pickles are ready! Slice them into bite-sized pieces and serve. Enjoy them with rice, alongside grilled meats, or as a fresh salad element.
