Sweet and Sour Crunchy Fresh Onion Jangajji
Delicious Jangajji Made with Baby-Sized Spring Onions!
The season for fresh spring onions has arrived! Instead of large onions, I found these adorable, baby-fist-sized fresh onions, and decided to make some jangajji (pickled vegetables). This delightful side dish offers a perfect balance of sweetness, tanginess, and a satisfying crunch. It’s so addictive, it’ll become a staple on your dining table and stores well for months, making it a great batch-cook item.
Main Ingredients- 1kg small fresh onions
- 4-5 Cheongyang chili peppers
Pickling Brine Ingredients- 300ml soy sauce
- 300ml apple cider vinegar
- 1 cup sugar (approx. 200g)
- 500-600ml water
- 300ml soy sauce
- 300ml apple cider vinegar
- 1 cup sugar (approx. 200g)
- 500-600ml water
Cooking Instructions
Step 1
First, prepare the star of our dish: the small, fresh onions. Carefully peel off the outer skin. Then, give them a gentle rinse under running water and thoroughly pat them dry. It’s crucial to ensure they are completely dry, as any residual moisture can affect the longevity of your jangajji.
Step 2
Now, let’s score the onions to help the pickling brine penetrate deeply. Keeping the root end intact, make cross-shaped incisions (+) about halfway down the onion. Scoring them this way ensures the flavorful brine seeps into every layer, resulting in a more delicious pickle.
Step 3
Prepare the Cheongyang chili peppers for a touch of spicy kick. Remove the stems from the chili peppers, wipe them dry, and then chop them into bite-sized pieces. You can adjust the size according to your preference.
Step 4
It’s time to pack the prepared onions and chilies into a container. Neatly arrange the scored onions in a clean glass jar or storage container. Then, add the chopped Cheongyang chili peppers amongst the onions.
Step 5
Now for the heart of the jangajji – the pickling brine! In a bowl, combine the soy sauce, apple cider vinegar, sugar, and water. Stir well until the sugar is completely dissolved. Pour this mixture into a pot and bring it to a rolling boil over high heat.
Step 6
Carefully ladle the steaming, freshly boiled brine over the onions and chilies in the container. Pouring the hot brine helps to preserve the crispness of the onions while effectively infusing them with flavor.
Step 7
This is what the jangajji looks like after about 5 days. You can start enjoying it now, but I personally prefer to let it mature for another 2-3 days to allow the flavors to fully meld. Once properly matured, this onion jangajji can be stored in the refrigerator for 3-4 months, making it an excellent side dish to prepare in larger batches.
Step 8
If the brine level doesn’t completely submerge the onions at first, don’t worry. After 2-3 hours, the onions will release their own moisture, naturally bringing the brine level up to cover them. First, let it sit at room temperature for one day. Then, carefully strain the brine, bring it back to a rolling boil, let it cool completely, and pour it back over the onions. Refrigerate for another 4-5 days for a deeply flavorful and perfectly tangy jangajji.
