Grandma’s Legacy: Preserved Napa Cabbage Jangajji (Pickled Cabbage)
#NapaCabbageRecipe #TraditionalFood #GrandmasRecipe #MomsCooking #NorthKoreanCuisine #CabbageJangajji #UniqueSideDish
Introducing a precious North Korean-style preserved Napa cabbage recipe, passed down from grandmother to mother, and now to you. Unlike kimchi, this ‘Jangajji’ offers a uniquely delightful flavor profile, requiring a bit of effort but rewarding you with a deeply satisfying side dish. Its savory taste harmonizes with the freshness of the vegetables, making it a perfect accompaniment to rice. The key lies in proper salting and thoroughly squeezing out the water, enhanced by the aromatic additions of water parsley and scallions for an extraordinary taste. Though the preparation can be demanding, the flavor evokes unforgettable memories. Bring this rare, disappearing traditional food to your table.
Main Ingredients
- 2 small Napa cabbages (about 1-1.2kg total)
- 3 Tbsp coarse sea salt (for salting cabbage)
Cooking Instructions
Step 1
Prepare fresh, small Napa cabbages. Aim for cabbages around 1 to 1.2kg in total weight.
Step 2
Cut the cabbage into bite-sized pieces, approximately 4-5cm long. Sprinkle with 3 tablespoons of coarse sea salt and add a little water. Let it salt until the cabbage wilts and softens. Stir occasionally to ensure even salting.
Step 3
While the cabbage is salting, prepare the other vegetables for the Jangajji. Wash the scallions and water parsley thoroughly and drain them well. Excess moisture can cause the Jangajji to spoil quickly.
Step 4
Cut the scallions into lengths of about 3-4cm.
Step 5
Chop the water parsley into similar lengths, about 3-4cm. Combine the chopped scallions and water parsley in a bowl.
Step 6
Prepare the seasoning mix. To the chopped vegetables, add 4 Tbsp Korean soy sauce, 2 Tbsp minced garlic, 1 tsp minced ginger, and 1 tsp red pepper flakes. This Jangajji uses only Korean soy sauce (Gukganjang/Joseon ganjang), not fish sauce, for a clean and deep flavor.
Step 7
Rinse the salted cabbage a few times under running water to remove excess salt. Then, squeeze out as much water as possible with your hands. Excess moisture will shorten the shelf life. Add the squeezed cabbage to the prepared seasoning mix. Stir in 3 Tbsp honey, 1 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Gently mix and massage the ingredients together, ensuring the seasoning coats the cabbage evenly.
Step 8
Your delicious preserved Napa cabbage Jangajji is ready! While you can enjoy it immediately, letting it rest in the refrigerator for about a day will deepen its flavors. Portion it into containers and store in the fridge; it should stay fresh for about a week. For longer storage, it’s recommended to add the sesame oil and sesame seeds just before serving. Be mindful that sesame oil can accelerate spoilage.
Step 9
Try making this special preserved Napa cabbage Jangajji, filled with the memories of your grandmother and the care of your mother. It’s a rare traditional dish you won’t easily find elsewhere. Experience the joy of reviving these disappearing traditional flavors on your own dining table.
