Preserve / Korean / Pickling

Korean Pickling

Seoul courtyards, Jeolla jang valleys, Jeju stone yards, and kimjang season turned into vinegar pickles, salt pickles, refrigerator jars, and table crunch.

acid, salt, spice, vegetable cut, and the decision between fridge and shelf.

Korean pickling
brine
jangdokdae
Methods
Traditions

Pickling to build from

kkaennip jangajji Korean reference batch kkaennip jangajji
01 kkaennip jangajji first shelf 25 min 02 garlic scape jangajji winter shelf 45 min 03 ssam-mu radish market surplus 1 day 04 soy-pickled chiles family batch 3 days 05 lotus root jangajji holiday jar 2 weeks 06 cucumber jangajji weeknight reserve 20 min-6 weeks
garlic scape jangajji winter shelf garlic scape jangajji ssam-mu radish market surplus ssam-mu radish soy-pickled chiles family batch soy-pickled chiles

Open the pantry by problem.

Start with the thing you need to solve: a quick jar, a long cure, a safer shelf, or a batch that makes the season last.

Same method, different pantry

Same pantry, different method

Korean Pickling

Korean pickling guide: vinegar pickles, salt pickles, refrigerator jars, and table crunch, safety notes, shelf logic, and recipes from Seoul courtyards, Jeoll

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