Step 1

Measurement Standard: 1 beer cup = 250 ml/g, 1 paper cup = 200 ml/g.

① Prepare the ingredients: 6 kohlrabi bulbs (approx. 4kg), 300g beets, 2 large red chilies, 7 Korean green chilies (Cheongyang peppers), 150g garlic cloves, and 2 stalks of green onion.

Step 2

② Prepare the jangajji brine ingredients:
– Soy Sauce: 600ml (2 beer cups + 1 paper cup)
– Anchovy Broth: 500ml (2 beer cups)
– Corn Syrup: 500ml (2 beer cups)
– Apple Cider Vinegar: 250ml (1 beer cup)
– Soju (16.5%): 250ml (1 beer cup)

[Tip] Apple cider vinegar can be substituted with regular vinegar. For the corn syrup, you can use any type of ‘cheong’ (syrup), like rice syrup or oligodang, for a healthier option. Anchovy broth can be replaced with water, but using broth adds more depth of flavor. Soju can be substituted with mirin (14%) or Cheongha (a type of Korean rice wine).

Step 3

③ Now, let’s prepare the kohlrabi. Trim the tough ends of the kohlrabi first. Then, use a vegetable peeler to remove the skin; it peels very easily. You’ll find kohlrabi has a slightly grassy, turnip-like flavor but is surprisingly sweeter and more delicious than a regular radish. It’s so tasty you can even enjoy it peeled and eaten raw like a fruit!

Prepare the 300g of beets by peeling them just like the kohlrabi. Adding beets not only boosts the nutritional value but also gives the jangajji a beautiful, vibrant color, which is why we often include them.

Once peeled, cut the kohlrabi in half for easier slicing, and then slice them thinly. Thin slices are key for quick fermentation, allowing you to enjoy the jangajji in just two days. Even when sliced thinly, kohlrabi retains a wonderful crispness and flavor. So, slice them as thinly as possible! Peel and thinly slice the beets as well, following the same method as for the kohlrabi.

Step 4

④ Prepare the remaining vegetables. We’ll use 2 red chilies, 7 Korean green chilies (Cheongyang peppers), 150g of garlic, and 2 stalks of green onion. For jangajji made without boiling, using a generous amount of vegetables enhances the flavor and helps speed up the two-day fermentation process. That’s why we’ve included plenty of vegetables and brine.

Thinly slice the red chilies; they complement the kohlrabi’s color and add a pleasant heat. Thinly slice the Cheongyang peppers for a spicier kick.

To ensure quick fermentation within two days, the garlic should be thinly sliced, not used whole. Slicing the garlic thinly allows the flavors to meld quickly. Finally, cut the 2 stalks of green onion into manageable pieces; they add a refreshing element to the brine. Have all your vegetables sliced and ready.

Step 5

⑤ Combine the brine ingredients and layer the jangajji.

[Brine Ingredients] – Soy Sauce: 600ml (2 beer cups + 1 paper cup)
– Anchovy Broth: 500ml (2 beer cups)
– Corn Syrup: 500ml (2 beer cups)
– Apple Cider Vinegar: 250ml (1 beer cup)
– Soju (16.5%): 250ml (1 beer cup)

In a large bowl, pour in the 600ml of soy sauce. Apple cider vinegar, which has a milder acidity than regular vinegar, can be substituted with regular vinegar. Soju acts as a preservative and can be replaced with mirin or Cheongha. The anchovy broth adds depth and can be substituted with water. Corn syrup provides sweetness and can be replaced with other syrups.

Mix all the brine ingredients thoroughly until the corn syrup is fully dissolved. Once the brine is ready, start layering the kohlrabi into your clean jar or container. Tuck the beet slices in between the kohlrabi layers for beautiful coloring. Alternate layers of kohlrabi and beets, then sprinkle the prepared red chilies, Cheongyang peppers, garlic, and green onions on top. Continue layering until all ingredients are used. Press down firmly with a weight or lid to ensure everything is submerged in the brine.

You don’t need to flip it daily. However, since soju is included in the brine, it’s beneficial to open the lid once during the fermentation period and give the jangajji a gentle stir or flip.

Step 6

⑥ Refrigerate the Kohlrabi Jangajji after two days of fermentation and enjoy.

After two days, open the lid and check your kohlrabi jangajji. Because it was sliced thinly, it fermented quickly and has developed a lovely red hue. The kohlrabi has softened nicely, and the flavors have permeated well, making it ready to eat. It’s now time to store it in the refrigerator.

To serve, simply take it out, slice it to your desired size, sprinkle with toasted sesame seeds, and enjoy without any additional seasoning. Since kohlrabi is in season right now, be sure to try making this delicious kohlrabi jangajji! Your kohlrabi jangajji is complete.