Need some Asian inspired pickles to give some variety? These Korean pickles in soy sauce brine, commonly known in Korea as jangajji, may just be exactly what you’re looking for. Sweet, umami, salty and spicy, it is a pickling recipe worth keeping!
Remove the stem off the jalapeno and roughly cut into smaller pieces.
In a small saucepan, add the water, soy sauce and sugar. Bring to a boil until the sugar is fully dissolved. Turn the cooktop off and then add the vinegar.
Place all the vegetables into a jar and add the brine.
Put the lid on and place in the fridge overnight.
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Notes
These Korean pickles recipe is quite fluid, so you can add any vegetables you like, such as garlic, beans, garlic scapes, radish, chayote and even celery.
If you can’t find jalapeños, any chilli pepper will work for this recipe. If you like the spice but not enough to blow your head off, you can remove the seeds before adding to the jar.
For a gluten free version, you can use tamari. It will still give you those sought-after umami flavours.
If you don’t have rice wine vinegar, you can use white vinegar or even apple cider vinegar as a substitute.