Korean Pickles (Jjangajji) 

by MJ

Vegetables that are pickled in soy sauce is called Jjangajji. Korean pickles are easy to make and compliments any meal, especially grilled meats. This simple side is made by combining vegetables with a brine made with water, soy sauce, vinegar and sugar. 

My favorite combination is cucumber, radish, chili pepper, garlic and onion. Some other vegetables that can added are celery, carrots, cauliflower or broccoli. Make a few different batches to experiment your favorites!

Add all the vegetables together in one jar or make different jars based on different flavors profiles. For example: if you don’t want garlic or hot pepper flavors for the entire batch, make 2 separate batches- one with these ingredients added and another without them.  For convenience, I usually keep a separate small jar and replenish from the bigger jar as it’s easier to grab.

Korean pickles are simple to make: 

  1. Cut preferred vegetables into bite sized pieces and add to jars /containers
  2. Make the brine by boiling water, soy sauce, vinegar and sugar in a pot
  3. Pour in the brine to cover the vegetables 
  4. Leave at room temperature for 1 day, then refrigerate 

For the brine, many use 1:1:1:1 ratio for water, soy sauce, vinegar and sugar.  I usually add half the sugar amount as I prefer it less sweet. Once you make your first batch, adjust the ratio for any of the brine ingredients based on preference. The amount of brine needed will be based on the amount of vegetables.

One way to pre measure is to add the chopped vegetables into jars or containers, then add enough water to cover the vegetables. Pour out the water and measure to see the amount of brine needed. For example, if you poured out around 3 cups of water, you’ll need 1 cup each of water, soy sauce and vinegar for the brine ingredients. 

Adding the hot brine will not wilt the vegetables. Instead, the hot liquid will help create the crunch to vegetables. 

Korean Pickles (Jjangajji)

Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 2 voted )


Vegetables (adjust the quantity and ingredients to your preference) 

  •  4-5 Persian cucumbers, sliced 
  • 1-2 cups radish, sliced 
  • 1/2-1 onion, sliced 
  • 1-2- jalapeños, sliced 
  • 4-6 garlic cloves 

Brine: (adjust quantity / ratio  based on amount of vegetables) 

  • 1/2-1 cup water 
  • 1/2- 1 cup soy sauce 
  • 1/2 -1 cup vinegar (white or rice vinegar) 
  • 1/4 - 1/2 cup sugar


Rinse and chop  vegetables into bite sized pieces. Toss together in a bowl or work surface so the vegetables are mixed together. Transfer the vegetables into a jar(s) or container(s). 

In a saucepan, add the water, soy sauce, vinegar and sugar and bring to a boil, stirring to dissolve the sugar.

Carefully pour the hot brine into the jars until the vegetables are covered with the brine, leaving some room on the top for any water released from the vegetables. 

They can be eaten in a few hours or cover and leave out at room temperature for a day, then refrigerate.  


They will last up to a month in the fridge. 

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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