Savor the Season: Easy and Non-Salty Aralia Cordata Pickle (Dureup Jangajji)
Savor the Season: Easy and Non-Salty Aralia Cordata Pickle (Dureup Jangajji)
How to Make Delicious Aralia Cordata Pickles That Last, Using Fresh Spring Shoots
Discover how to make a delightful Aralia Cordata pickle (Dureup Jangajji) that’s not too salty and can be stored for a long time. It’s a perfect side dish to awaken your appetite, especially during springtime.
Pickle Ingredients- 300g fresh Aralia Cordata (Dureup)
- 1 cup (approx. 200ml) leftover pickling brine from fermented green garlic (or a similar savory soy sauce base)
Additional Brine Ingredients- 3 Tbsp granulated sugar
- 3 Tbsp soy sauce (regular)
- 3 Tbsp water
- 3 Tbsp soju or rice wine
- 3 Tbsp granulated sugar
- 3 Tbsp soy sauce (regular)
- 3 Tbsp water
- 3 Tbsp soju or rice wine
Cooking Instructions
Step 1
Begin by selecting fresh Aralia Cordata (Dureup). The ones used here were recently harvested from near the husband’s office, ensuring peak freshness.
Step 2
Trim the tough, woody ends of the Aralia Cordata stalks. Also, remove the small, papery husks that enclose the shoots, as they can be fibrous. If any thorns are present, gently scrape them off with a knife.
Step 3
For the best texture in your pickles, choose young, tender Aralia Cordata shoots. Smaller, more delicate shoots will absorb the pickling brine beautifully without becoming tough.
Step 4
Rinse the prepared Aralia Cordata thoroughly under running water two to three times. Next, submerge them in a bowl of water with a splash of vinegar for about 10 minutes to ensure they are clean. Rinse again and then drain them completely. You can let them air dry in a colander or gently pat them dry with paper towels.
Step 5
This pickling brine is leftover from making fermented green garlic pickles. When making pickles, it’s common to use enough brine to cover the ingredients. As the ingredients release moisture and dilute the brine, you can strain the brine, remove the ingredients, and reuse the flavorful liquid for new pickles. This method allows you to create delicious new pickles efficiently. Strain the brine through a fine-mesh sieve to obtain a clear liquid.
Step 6
As mentioned above, use 1 cup (approximately 200ml) of the strained pickling brine that was leftover from the green garlic pickles. This brine is packed with flavor and will be the base for your Aralia Cordata pickles.
Step 7
In a small saucepan, combine the 1 cup of pickling brine with 3 tablespoons of granulated sugar, 3 tablespoons of regular soy sauce, 3 tablespoons of water, and 3 tablespoons of soju or rice wine. Stir well to dissolve the sugar. Bring this mixture to a gentle boil.
Step 8
Once the brine mixture starts to boil, reduce the heat to low and let it simmer for a minute or two. This step allows the flavors to meld together beautifully.
Step 9
When the pickling brine is simmering, carefully add the drained Aralia Cordata shoots. Allow them to blanch in the hot brine for about 1 to 2 minutes. There are two common methods: you can blanch the Aralia Cordata separately in boiling water before adding the brine, or you can add them directly to the simmering pickling brine as we are doing now. This direct blanching method helps the shoots absorb the flavors more effectively.
Step 10
Since Aralia Cordata tend to float, gently press them down with a lid or a small plate to ensure they are submerged in the brine as they wilt. Continue this process until the shoots are tender and well-coated in the brine. Once done, let the pickles cool completely, then transfer them to a clean jar and store them in the refrigerator. They will continue to develop flavor as they sit.
Step 11
Your delicious, slightly bitter Aralia Cordata pickles (Dureup Jangajji) are ready! They offer a refreshing taste that complements any meal and is perfect for stimulating your appetite. The flavor will deepen over time, making them even more enjoyable.
