Sort ingredients
helen
QR Code
Listen
Pdf
If you are lucky to have wild garlic on hand and not sure what to do with them other than making pesto, make this Korean soy sauce-based pickle, jangajji.In about 5 days, you’ll be reunited with tender, gently wilted leaves humming with mild garlic flavour - perfectly sharp and ready for an impromptu Korean BBQ.
It’s delicious with rice, and the brine makes a lovely dipping sauce for all things fried.
Warm water, sugar & soy sauce in a pan, remove from heat and add vinegar.
Pour over wild garlic and leave at room temperature for 2 days.
Move to fridge and consume after a total of 5 days marinating.
Keeps a while.