Sweet & Sour Pickled Green Plums (Maesil Jangajji)
The Ultimate Summer Side Dish: Crispy and Refreshing Pickled Green Plums
Experience the delightful crunch and vibrant tang of homemade Maesil Jangajji! This pickled green plum delicacy offers a burst of sweet and sour flavor that perfectly stimulates your appetite, making it an ideal condiment to enjoy year-round. A truly exceptional side dish! (Recipe adapted from Alto-ran)
Ingredients- 3kg firm green plums (maesil)
- 3kg granulated sugar
- 1 large sterilized glass jar
Cooking Instructions
Step 1
Tip for selecting green plums: The best time to harvest is between June 15th and 25th. Look for plums that are about the size of three within your palm.
Step 2
First, wash the green plums thoroughly. Carefully remove the stem from each plum. You can use a toothpick to help pry off the stubborn stems.
Step 3
Cut each plum into 6 equal pieces. Separate the pit from the flesh, and discard all the pits. You’ll only be using the plum flesh.
Step 4
In your sterilized glass jar, layer the plum pieces and sugar (1.5kg) alternately. Create layers by alternating ‘plum → sugar → plum → sugar’.
Step 5
Ensure the top layer is completely covered with sugar, making sure no plum pieces are visible. This helps prevent the plums from being exposed to air, which aids in preservation.
Step 6
Cover the jar with a lid and leave it at room temperature for one day to allow the sugar to dissolve completely. You’ll notice that the sugar has melted and turned into a syrup.
Step 7
There might be a significant amount of syrup. Carefully remove about 1L to 1.2L of the syrup, just enough so that the plums are submerged but not completely drowned. This ensures optimal texture and flavor concentration.
Step 8
Discard the removed syrup. Then, sprinkle the remaining 1.5kg of sugar over the plums. This final addition of sugar is crucial for preservation and achieving the perfect sweet-tart balance.
Step 9
Seal the jar tightly with a lid and let it ferment in a kimchi refrigerator or a regular refrigerator for 6 months. Once aged, transfer the pickled plums to a clean container for storage and enjoyment throughout the year.
