korean pickles pages

Whole garlic pickles (Tongmaneul jangajji: 통마늘 장아찌)

These fermented pickles are sweet, sour, salty, and crispy. They get better the longer you ferment them, and even years later they are still crispy, juicy, and flavorful.

L.A. Jangajji

Today’s recipe is something I call L.A. jangajji, a Korean style pickle popular in the Korean community in Los Angeles. I first tasted it years ago when I visited my mom in L.A. She said all her friends were making pickles that way in those days. Usually Korean jangajji only pickles one vegetable and is […]

Green chili pepper pickles (Gochu-jangajji)

This is one of my most favorite kinds of jangajji (Korean pickles). It’s made with green chili peppers and tastes salty, sour, spicy, and a little sweet. It’s very crispy and crunchy. Biting into a pickled pepper with a spoonful of warm rice and having the salty brine splash out with a snappy crunch is just irresistible […]

Kkaennip kimchi

Perilla leaf pickles (Kkaennip-jangajji)

(The other recipe in this video is Kkaennip-kimchi) Kkaennip are one of my favorite vegetables. They have a unique flavor and are used for so many Korean dishes. They’re also easy to grow! Ingredients 1 pound of perilla leaves (about 450 grams) soy sauce (1½ cup) a medium size apple 1 medium size onion 4-5 cloves […]