Crispy and Delicious Kale Jangajji (Pickled Kale)
Crispy and Delicious Kale Jangajji (Pickled Kale)
Master the Art of Making Crispy Kale Jangajji: A Flavorful Recipe for Enjoying Kale!
Learn how to make delicious and healthy Kale Jangajji at home. This recipe transforms slightly bitter kale into a delightful savory pickle with a satisfying crunch. Perfect as a side dish for rice or a palate cleanser with grilled meats.
Jangajji Ingredients- 34 kale leaves (various sizes, from palm-sized to larger)
- 1.5 cups (360ml) Soy Sauce
- 1.5 cups (360ml) Vinegar (rice vinegar or apple cider vinegar recommended)
- 1.5 cups (360ml) Anchovy-kelp broth
- 0.5 cup (100g) Sugar (adjust to taste)
Cooking Instructions
Step 1
Begin by selecting fresh kale. You’ll need a total of 34 leaves, ranging in size from about the size of an adult’s palm to two or three times larger. The freshness of the kale is key to a great jangajji, so choose vibrant, healthy leaves.
Step 2
Before blanching, it’s best to blanch the kale in two batches based on size. Fill a pot with enough water to fully submerge the kale and bring it to a rolling boil over high heat. Once boiling, add 1 tablespoon of salt. The salt helps to maintain the kale’s bright green color and improves its texture.
Step 3
Carefully add the larger kale leaves or those with thicker stems to the boiling water first. These parts require a little more cooking time.
Step 4
Gently press down on the kale with chopsticks or tongs to ensure it’s fully submerged in the boiling water. Flip the leaves over once to allow them to cook evenly. Be careful not to over-blanch; you want the kale to retain some crispness.
Step 5
Once the kale has blanched sufficiently (it should look slightly wilted and softened), carefully remove it from the boiling water.
Step 6
Immediately transfer the blanched kale to a bowl of cold running water. Let it cool completely. This shock in cold water helps to stop the cooking process and preserve the kale’s satisfying crunch.
Step 7
While the kale is still in the cold water, gently swish it around 2-3 times to wash thoroughly. Drain the kale in a colander, then gently squeeze out as much excess water as possible with your hands. Removing excess moisture is crucial to prevent the jangajji from becoming soggy.
Step 8
Now, let’s arrange the kale in an airtight container. Start by layering the smaller kale leaves, overlapping them to fill the bottom of the container.
Step 9
Next, take the medium-sized kale leaves and cut them in half before placing them in the container. This helps to pack them more efficiently.
Step 10
Finally, cut the largest kale leaves into thirds and add them to the container. Arrange all the kale snugly, filling any remaining spaces.
Step 11
Prepare the pickling brine. In a saucepan, combine 1.5 cups soy sauce, 1.5 cups vinegar, 1.5 cups anchovy-kelp broth, and 0.5 cup sugar. The ratio here is approximately 1:1:1 for soy sauce, vinegar, and broth, with sugar at about 0.3-0.5 parts. Feel free to adjust the sweetness to your preference.
Step 12
Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally until the sugar has dissolved completely. As soon as it reaches a rolling boil, turn off the heat immediately. Avoid boiling for too long, as it can reduce the liquid and make the brine too salty.
Step 13
Allow the brine to cool down completely before pouring it over the kale. Pouring hot brine can alter the texture of the blanched kale, so patience is key.
Step 14
Once the brine has reached room temperature, carefully pour it over the kale packed in the airtight container. Ensure the kale is fully submerged in the liquid.
Step 15
Gently press down on the kale with a spoon or a small plate to keep it submerged in the brine. Minimizing exposure to air will help keep it fresh.
Step 16
Seal the container with its lid and refrigerate for 1 to 2 days. This allows the flavors to meld and deepen. The longer it sits, the tastier it becomes!
Step 17
And there you have it – delicious Kale Jangajji with a delightful crispness! The thick stems are surprisingly tender and flavorful too. This is a fantastic side dish that cuts through the richness of grilled meats beautifully, adding an extra layer of flavor to your meal. Enjoy with rice!
Step 18
Nutritious Kale Jangajji
