Sweet & Sour Petasites Pickle: A Delicious Jarred Delicacy
How to Make Petasites Pickle, a Preserved Food: The Golden Recipe for Jangajji
Petasites, known for its excellent benefits for the respiratory system, is a spring mountain vegetable. Pickling it into a sweet and sour jangajji allows you to enjoy its health benefits year-round. It pairs wonderfully with meat and is a delightful side dish when your appetite is low. This recipe will guide you to make delicious petasites jangajji.
Main Ingredients
- Appropriate amount of tender petasites
- 1 piece of dried kelp (about 5×5 cm)
- 2 dried red chilies
Sweet & Sour Brine for Pickle
- 1 cup soy sauce (200ml)
- 1 cup vinegar (200ml)
- 1 cup soju or cooking wine (200ml)
- 1/2 cup sugar (100ml)
- 1/2 cup plum extract (100ml)
- 1 Tbsp tuna extract or fish sauce
- 1 cup soy sauce (200ml)
- 1 cup vinegar (200ml)
- 1 cup soju or cooking wine (200ml)
- 1/2 cup sugar (100ml)
- 1/2 cup plum extract (100ml)
- 1 Tbsp tuna extract or fish sauce
Cooking Instructions
Step 1
Prepare fresh, tender petasites leaves and stems for pickling. Remove any tough stems or leaves, focusing on the tender parts.
Step 2
Bring a pot of water to a boil. Once boiling, add the prepared petasites to the water. This blanching step helps to reduce the slight bitterness characteristic of petasites.
Step 3
Once the water returns to a boil, blanch the petasites for just 1-2 minutes, or until slightly wilted. Immediately remove them from the hot water and rinse thoroughly under cold running water to cool them down completely. This process helps to maintain the crisp texture of the petasites.
Step 4
After rinsing in cold water, drain the petasites well in a colander. Gently squeeze out any excess water by hand for best results. Thoroughly draining the water is crucial to prevent the pickle from becoming mushy and to ensure it can be stored for a longer period.
Step 5
Now, let’s make the delicious pickling brine. In a pot or bowl, combine the soy sauce, vinegar, soju, sugar, plum extract, and tuna extract (or fish sauce). Stir well until the sugar is completely dissolved. (You can adjust the amount of sugar or vinegar to your preference.)
Step 6
Pack the well-drained petasites tightly into a clean glass jar or airtight container. Add the dried red chilies and dried kelp pieces in between layers to enhance the umami flavor. Pour the prepared brine over the petasites, ensuring they are fully submerged. Let it sit at room temperature for 3-4 days to ferment, then store it in the refrigerator. It’s best enjoyed after 1-2 weeks of refrigeration for optimal flavor.
