Spring Napa Cabbage Jangajji: A Refreshing and Tangy Korean Pickled Dish
You’ll regret making this if you’re on a diet! Spring Napa Cabbage Jangajji is too delicious.
This Jangajji, made with fresh spring Napa cabbage, is a delightful side dish with a perfect balance of sweet and sour flavors that will awaken your appetite. It’s especially irresistible when paired with rich, savory pork belly (samgyeopsal), making it hard to stop eating! However, be mindful of portion sizes if you’re on a diet, as it can be quite addictive. Let’s make this simple yet deeply flavorful Spring Napa Cabbage Jangajji right now!
Spring Napa Cabbage Jangajji Main Ingredients
- 1 head of Spring Napa Cabbage
- 2 Cheongyang peppers (spicy green chilies)
- 2 red peppers
- 5-6 cloves of garlic
Jangajji Brine
- 200ml water
- 100ml soy sauce
- 100ml vinegar
- 100ml sugar
- 200ml water
- 100ml soy sauce
- 100ml vinegar
- 100ml sugar
Cooking Instructions
Step 1
Prepare one head of Spring Napa Cabbage. Spread out the leaves and carefully cut off the hard base using a knife. This makes it easier to separate the leaves and results in a cleaner preparation.
Step 2
Thoroughly wash each separated Spring Napa Cabbage leaf under running water to remove any dirt or debris. Cleanliness is key to ensuring the freshness and quality of your Jangajji.
Step 3
Chop the Cheongyang peppers (for a spicy kick) and red peppers (for color) into rough, bite-sized pieces. Slice the garlic cloves thinly into rounds. Avoid chopping the vegetables too finely, as this can lead to excessive pickling; moderate sizes are best for optimal flavor absorption.
Step 4
In a pot, combine 200ml water, 100ml soy sauce, 100ml vinegar, and 100ml sugar. Bring the mixture to a rolling boil over high heat. Once it boils, let it simmer for a moment and then allow it to cool slightly. Pouring the brine while it’s still hot helps the cabbage soften slightly while retaining its crispness.
Step 5
In a clean storage container, arrange a layer of the drained Spring Napa Cabbage leaves at the bottom. Scatter some of the sliced garlic and peppers over the cabbage. Continue layering the cabbage, garlic, and peppers, creating neat strata. Finally, pour the hot soy sauce mixture evenly over the ingredients, ensuring they are submerged.
Step 6
Place a plate or a weight on top of the cabbage and peppers to keep them submerged, then cover the container with a lid. Let it sit at room temperature for about one day to ferment and develop its flavors. This allows the cabbage to absorb the delicious brine.
Step 7
After one day of fermentation, carefully pour out only the brine from the container back into a pot. Bring this brine to a boil again over high heat. This step helps to preserve the Jangajji and deepens its savory notes. Allow the re-boiled brine to cool down completely.
Step 8
Once the brine has cooled completely, pour it back over the Spring Napa Cabbage in the container. Your delicious and crisp Spring Napa Cabbage Jangajji is now complete! Store it in the refrigerator and enjoy.
