Go Back
+ servings
Pickled Korean vegetables in a side dish bowl being picked up with a pair of chopsticks.

Korean Pickles

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!
Course Pickles, Sauce, Side Dish
Cuisine Korean
Keyword Korean pickle recipe, Korean pickled vegetables
Prep Time 5 minutes
Cook Time 1 day
Total Time 1 day 5 minutes
Servings 10
Calories 6kcal


  • 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.



Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 131mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg