Quick and easy Korean Pickles also known as Jangajji made in a simple soy sauce, vinegar, and sweetener brine. This delicious side dish goes great along side any meal!
Pickles make everything taste better! These sweet, tangy, and salty Korean pickles are full of natural crunchy goodness that you can make right in your own kitchen.
They go great with just about any dish and add an extra pop of flavor to your meal. Best of all they, this recipe is sugar-free and low carb!
What are Korean pickled vegetables?
These Korean soy sauce pickles, also known as jangajii, are a type of banchan (side dish) and made by pickling different types of crunchy vegetables together in a glass jar or container.
They’re the perfect balance of all flavors and makes for a perfect healthy, keto and low carb side dish when using sugar-free monkfruit erythritol blend.
Unlike cucumber pickles, these pickles are made with the addition of soy sauce and monkfruit. They also don’t require canning and can be eaten the next day.
If you prefer using regular sugar, you can also just replace the sweetener with sugar.
They also make for a great meat dipping sauce!
What ingredients are needed and how do I make Korean pickled vegetables?
Unlike cucumber pickles, that use salt and vinegar for the pickling brine, this recipe uses soy sauce and vinegar to give it that signature Korean pickle flavor.
The ingredients needed to make Korean pickles include:
- White Vinegar
- Monkfruit Erythritol Blend (or some type of sweetener of choice)
- Persian Cucumbers
- Daikon Radish (Japanese radish)
- Garlic Cloves
In a stove top pot, add water, vinegar, monkfruit erythritol blend (or sugar), soy sauce, and bring to boil. Remove from heat and allow to cool. Transfer prepared vegetables into a glass jar or container and pour the cooled pickling brine until all vegetables are submerged. Cover and refrigerate for at least 24 hours.
Note: Vegetables used for pickling are fully customizable depending on preference. We typically use vegetables that have a crunch to them.
How long before these Korean pickled are ready to eat?
These pickles are delicious and ready to eat the next day but they do get better the longer they marinate. I find that they are best after a full two days.
How do you store and how long do these pickles last?
Store these Korean pickles in a covered container in the refrigerator. They can last for up to one month.
What are the nutrition information for this Korean pickle recipe?
- 6 Calories
- 1g Carbohydrates
- 1g Fiber
- 1g Protein
- 1g Fat
- 131mg Sodium
- 37mg Potassium
- 6mg Calcium
- 1mg Iron
- 18ui Vitamin A
- 1mg Vitamin C
Any tips in making Korean vegetable pickles?
- Korean banchan (side dish) is usually eaten along side a main dish such as a meat or fish.
- Goes perfectly with rice of choice.
- Add some extra chile peppers if you prefer the pickles very spicy.
- You can also use the marinade for a Korean barbecue dipping sauce since the taste is very similar to chadol sauce used for dipping sliced brisket in.
- If you do decide to use this for a dipping sauce, we would recommend omitting the water for a bolder taste.
What kind of main dish will go well with Korean pickles?
- Korean BBQ Marinated Chicken
- Korean BBQ Marinated Short Ribs
- Korean BBQ Grilled Pork Belly
- Korean BBQ Garlic Marinated Pork Belly
- Korean BBQ Bulgogi Marinade
Now, let’s get making this Korean Pickled Vegetables recipe!
- Prepping Time 5M
- Pickling Time 24H
- Total Time 24H5M
- Net Carb/Serv ~1g
- Servings 10-12
1) Gather all the ingredients.
2) In a stove top pot, add water, white vinegar, Monkfruit Erythritol Blend, Soy Sauce, and bring to boil on high heat. Once boiling, remove from heat and set aside to cool down. Note – if you’re planning to use this as a sauce, omit water.
3) Prepare all the vegetables by slicing them into bite size pieces. Note – you can de-seed jalapeno if you prefer less spicy. Also, use the head end of the daikon as it’s sweeter than the root end.
4) Transfer prepared vegetables to a glass pickling jar (doesn’t have to be packed) and pour in cooled pickling liquid from step 2).
5) Transfer to a refrigerator and let it pickle at least 24 hours. Pickles should hold in the fridge for at least 4 weeks, if not longer. Note – for optimal flavors, wait 2 days.
Hope you enjoy your Korean Pickled Vegetables!
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- 1 Cup Soy Sauce
- 1/4 Cup Water
- 3 tbsp White Vinegar
- 1/4 Cup Monkfruit Erythritol Blend or sweetener of choice
- 1 Large Jalapeno
- 3 Persian Cucumbers
- 3 Inch Daikon Japanese Radish
- 1/4 Whole Yellow Onion
- 5-8 Garlic Cloves
- Gather all the ingredients.
- In a stovetop pot, add water, white vinegar, Monkfruit Erythritol Blend, Soy Sauce, and bring to boil on high heat. Once boiling, remove from heat and set aside to cool down. Note - if you're planning to use this as a sauce, omit water.
- Prepare all the vegetables by slicing them into bite size pieces. Note - you can de-seed jalapeno if you prefer less spicy.
- Transfer prepared vegetables to a glass pickling jar (doesn't have to be packed) and pour in cooled pickling liquid from step 2).
- Transfer to a refrigerator and let it pickle at least 24 hours. Pickles should hold in the fridge for at least 4 weeks, if not longer. Note - for optimal flavors, wait 2 days.
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