Deliciously Crisp Kale Jangajji (Pickled Kale)
Homemade Kale Jangajji: A Flavorful Korean Side Dish
Let’s make Kale Jangajji, a delightful pickle that pairs wonderfully with rice and grilled meats. This recipe offers a perfect balance of savory, sweet, and tangy flavors, with a satisfyingly crisp texture.
Main Ingredient
- 1kg fresh kale
Pickling Brine
- 300cc soy sauce (approx. 1.5 paper cups)
- 450cc water (approx. 2.25 paper cups)
- 150cc plum extract or syrup (approx. 0.75 paper cups)
- 150cc vinegar (approx. 0.75 paper cups)
- 150cc sugar (approx. 0.75 paper cups)
- 300cc soy sauce (approx. 1.5 paper cups)
- 450cc water (approx. 2.25 paper cups)
- 150cc plum extract or syrup (approx. 0.75 paper cups)
- 150cc vinegar (approx. 0.75 paper cups)
- 150cc sugar (approx. 0.75 paper cups)
Cooking Instructions
Step 1
Begin by thoroughly washing the fresh kale under running water to remove any dirt or debris. Ensure it’s clean, then place it in a colander to drain completely. It’s crucial that the kale is well-drained, as excess moisture can lead to a mushy pickle.
Step 2
Now, let’s prepare the delicious pickling brine. In a pot, combine the measured soy sauce, water, sweet plum extract, tangy vinegar, and sugar.
Step 3
Place the pot over medium-low heat. Gently heat the mixture just until the sugar has completely dissolved. Avoid boiling for too long, as this can reduce the brine and alter the flavor. Stir occasionally while heating to ensure the sugar dissolves evenly. Once the sugar is gone, remove from heat.
Step 4
Pack the well-drained kale leaves snugly into a clean container. Pour the warm pickling brine over the kale, ensuring that the leaves are fully submerged. To keep the kale submerged, you can place a small plate or a clean weight on top. Cover the container and let it sit at room temperature for one full day to allow the flavors to meld and the kale to begin pickling. After a day, transfer the container to the refrigerator.
Step 5
For those who wish to store the Kale Jangajji for an extended period, an extra step after about three days will significantly improve its longevity and flavor. Carefully pour out the brine from the container. Reheat the brine until the sugar is dissolved again, then let it cool completely. Pour the cooled brine back over the kale in the container. This process helps to deepen the flavor and ensures the jangajji can be stored for much longer while maintaining its delicious crispness. Repeating this step will help preserve the crisp texture for longer.
