Step 1

① Preparing the Jerusalem Artichokes (Beer cup measure: 250ml/g)
First, to make your jangajji look appealing, carefully remove any attached roots from the Jerusalem artichokes. Since they grow underground, they will have soil on them. After trimming, wash them thoroughly several times until the water runs clear. When trimming, you can gently scrape off any dark spots with a knife before washing. It’s crucial to scrub the Jerusalem artichokes 3-4 times to ensure all dirt is removed, allowing you to confidently make the jangajji. You can easily purchase Jerusalem artichokes from online stores like Coupang. They are abundant and inexpensive until the end of March, so we highly recommend buying about 10kg to make jangajji, dried chips, and even vinegar! After washing, cut the Jerusalem artichokes into bite-sized pieces, similar to diced radish (kkakdugi). We will be dehydrating them to achieve a chewier and more delightful texture. Before dehydrating, rinse them once more in cold water, drain them thoroughly, and then place them in a dehydrator to remove moisture.

Step 2

② Dehydrating the Prepared Jerusalem Artichokes for 6 Hours
Jerusalem artichokes are known for their health benefits, especially for diabetics. Instead of using sugar or corn syrup, dehydrating them helps enhance their crispiness. Spread the prepared Jerusalem artichokes evenly in a single layer on your dehydrator trays. Set the temperature to 70°C (158°F) and dehydrate for 6 hours. To ensure even drying and achieve a crispier texture, it’s best to flip the trays and the artichokes every 2 hours. This process promotes uniform drying and results in a wonderfully crisp jangajji. Once the 6-hour dehydration is complete, soak the Jerusalem artichokes in cold water for about 30 minutes. While they are firm, soaking them briefly helps them absorb the jangajji brine better. While they soak, prepare the vegetables and the seasoning mixture for the jangajji.

Step 3

③ Preparing the Vegetable Ingredients for Jerusalem Artichoke Jangajji
[Vegetable Ingredients for Jerusalem Artichoke Jangajji] – 4kg Jerusalem artichokes
– 2 red chili peppers
– 10 Cheongyang chili peppers
– 1 onion
– 100g minced garlic
– 1 red paprika
– 1 yellow paprika
– 1 green bell pepper

Step 4

④ Making the Seasoning Brine for Jerusalem Artichoke Jangajji
[Seasoning Ingredients for Jerusalem Artichoke Jangajji] – 3 cups (750ml) Jin Ganjang (soy sauce, using beer cup as a measure)
– 3 cups (750ml) Grape Elixir (using beer cup as a measure)
– 3 cups (750ml) Anchovy Broth (using beer cup as a measure)
– 1 cup (250ml) Apple Elixir (using beer cup as a measure)
– 2 cups (500ml) Soju (16.5% alcohol, using beer cup as a measure)

*Grape Elixir can be substituted with any kind of fruit elixir or corn syrup.
*Anchovy Broth can be substituted with plain water, but using anchovy broth is recommended for a richer, more nutritious flavor.
*Apple vinegar can be substituted with regular vinegar.
*If Soju is difficult to obtain, you can use Cheongju (rice wine) as a substitute.

This seasoning mixture does not contain sugar or corn syrup, so you can pour it directly over the soaked Jerusalem artichokes. Place the drained Jerusalem artichokes into your pickling container, add the prepared vegetables, and pour the seasoning brine over everything to make the jangajji.

Step 5

⑤ Fermenting the Jerusalem Artichoke Jangajji at Room Temperature for 4 Days
First, arrange the Jerusalem artichokes at the bottom of your container. Then, layer the prepared vegetables on top. Repeat this process, creating layers. Because Jerusalem artichokes have a firm texture, we’ve used a generous amount of brine to ensure it penetrates evenly. This results in great flavor and maintains their crispiness, so don’t be shy with the brine! During the room temperature fermentation, flip the Jerusalem artichokes daily. This helps the fermentation process proceed more quickly and enhances the flavor and crispness of the jangajji.

Step 6

⑥ Completing and Storing the Jerusalem Artichoke Jangajji
After 4 days of fermentation, open the container to check on your Jerusalem artichoke jangajji – it’s ready! While delicious as a side dish as is, it’s even better when seasoned and mixed. (Ingredients for seasoned jangajji: a little minced garlic, ½ tablespoon gochugaru (Korean chili flakes), a little sesame oil, a little toasted sesame seeds). As mentioned, Jerusalem artichokes are abundant and affordable until March, so be sure to try making them during this season! Stored properly in a kimchi refrigerator or a regular refrigerator, you can enjoy them for up to a year. Thank you for watching our Jerusalem Artichoke Jangajji recipe! If you found our recipe helpful, please consider subscribing and giving us a thumbs up!