Fragrant Bamboo Shoot Jangajji: Preserving Spring’s Delicacy for Longer Enjoyment
Making Delicious Bamboo Shoot Jangajji: A Taste of Spring
I received precious fresh bamboo shoots from a kind acquaintance and decided to make jangajji (pickled vegetables)! I made it last year, and everyone loved it so much that I felt happy sharing it. This year, I’ve prepared them with extra care, planning to share the deliciousness with more friends. Enjoy this delightful banchan with its satisfying crunch and rich flavor!
Main Ingredients
- 3 kg fresh bamboo shoots
Pickling Brine (1:1:1:1 Ratio)
- 1 cup soy sauce
- 1 cup water
- 1 cup sugar
- 1 cup vinegar
- 1 cup soy sauce
- 1 cup water
- 1 cup sugar
- 1 cup vinegar
Cooking Instructions
Step 1
Wash the fresh bamboo shoots thoroughly. Slice them in half lengthwise, then peel away the tough outer layers, keeping only the tender inner parts. Rinse them again under running water to ensure they are clean.
Step 2
Bring a large pot of water to a rolling boil. Add the prepared bamboo shoots and blanch for about 5-10 minutes, until slightly tender. Immediately transfer the blanched shoots to a bowl of cold water to stop the cooking process and cool them down. Soak them in fresh water for at least half a day to remove any bitterness or toxins, which is a crucial step for safety and taste.
Step 3
After soaking, drain the bamboo shoots thoroughly in a colander. Once the excess water has dripped off, slice the bamboo shoots into bite-sized pieces, approximately 1-2 cm thick.
Step 4
In a large pot, combine the soy sauce, water, sugar, and vinegar in a 1:1:1:1 ratio. Stir well over medium heat until the sugar is completely dissolved. Bring the mixture to a boil, then let it simmer for a minute. Allow the brine to cool down slightly before using.
Step 5
Sterilize a storage container by scalding it with boiling water, then drain it completely. Place the sliced bamboo shoots into the sterilized container. Pour the cooled pickling brine over the bamboo shoots, ensuring they are fully submerged. Use a weight or a plate to press down on the bamboo shoots, keeping them submerged in the brine. The jangajji can be enjoyed after at least one month of aging in a cool, dark place, allowing the flavors to meld beautifully.
