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
Keyword Korean pickle recipe, Korean pickled vegetables
Prep Time 5minutes
Cook Time 1day
Total Time 1day5minutes
1/4CupMonkfruit Erythritol Blendor sweetener of choice
1/4Whole Yellow Onion
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.