Jangajji (Korean Soy Sauce-Pickled Vegetables and Chiles)

Vegetable preservation in Korean cuisine is commonly associated with kimchi-making, but there are plenty of other styles of pickles and ferments in the banchan extended universe. One of my favorites is jangajj, or soy sauce-pickled vegetables. Crunchy, salty, sweet, often spicy, and endlessly adaptable with seasonal produce, jangajji is where it’s at. And, best of all, this style of quick pickle couldn’t be easier to make.