Fragrant Bearfoot Fern Jangajji: Preserving Spring’s Flavor for Longer
A Spring Vegetable Delight: Easy Recipe for Making Flavorful Bearfoot Fern Jangajji (Beginner-Friendly)
Experience the taste of spring all year round by making delicious jangajji (pickled vegetables) with fresh bearfoot fern! Pickling or preserving is a wonderful way to enjoy seasonal wild vegetables. This recipe is simple and foolproof, perfect for beginners. Let’s dive into how to make this delightful preserved treat.
Main Ingredients- 2kg Bearfoot Fern (select fresh leaves)
Pickling Brine- 800ml Soy Sauce (adjust to your preferred saltiness)
- 600ml Sugar (sweetness can be adjusted to taste)
- 1 liter Water
- 600ml Vinegar (increase for a tangier flavor)
- 10 Tbsp Cheongju (or Mirin/Sake) (removes gaminess and adds aroma)
- 800ml Soy Sauce (adjust to your preferred saltiness)
- 600ml Sugar (sweetness can be adjusted to taste)
- 1 liter Water
- 600ml Vinegar (increase for a tangier flavor)
- 10 Tbsp Cheongju (or Mirin/Sake) (removes gaminess and adds aroma)
Cooking Instructions
Step 1
First, let’s prepare the essential pickling brine for delicious jangajji. In a large bowl, combine 800ml soy sauce, 600ml sugar, 1 liter water, 600ml vinegar, and 10 Tbsp cheongju. Stir well until the sugar is completely dissolved. This creates a flavorful base for our jangajji.
Step 2
Next, we’ll clean the bearfoot fern. Gently wash the fern leaves under cold running water, shaking them to remove any dirt or debris. Ensure they are thoroughly cleaned. After washing, drain them well in a colander. Proper draining prevents the jangajji from becoming soggy.
Step 3
Now, let’s pack the bearfoot fern into a storage container. Place the fern leaves one by one, alternating their direction as you layer them. This helps to pack them more efficiently. Fill the container about halfway with the bearfoot fern.
Step 4
Once the container is about half full with bearfoot fern, pour the prepared pickling brine over the leaves until they are submerged. Then, add the remaining bearfoot fern on top, ensuring it is also covered by the brine. It’s crucial that the fern is fully immersed in the liquid.
Step 5
To keep the bearfoot fern submerged and ensure even pickling, we need to weigh it down. Place a clean plate or a heavy object, like a pickling stone, on top of the fern leaves. This will help keep everything pressed down in the brine.
Step 6
With everything in place, securely close the lid of the container. Leave it at room temperature for about half a day to allow the flavors to start infusing. After that, transfer it to the refrigerator for proper storage. Open it after 2-3 days to check for tenderness and flavor. Your fragrant and chewy bearfoot fern jangajji will be ready to enjoy as a perfect side dish!
