Quick refrigerator onion pickles (yangpa-jangajji)
Crunchy onion squares in a light soy-vinegar brine. Allow 30 minutes preparation and cooling plus at least 4 hours in the refrigerator; this is a small refrigerated batch.
Ingredients
4 servings
Everyday kitchen measurements
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Required; use the listed amount.
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Essential
Required; use the listed amount.
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Essential
Required; use the listed amount.
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Essential
Required; use the listed amount.
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Substitute available
If White sugar is unavailable
- Use instead
- Light brown sugar
- Substitute quantity
- 2 level tablespoons (24 g)Reference quantity: 24 g
Replace white sugar with 2 level tablespoons (24 g) light brown sugar in the brine. Dissolve during the same 1-minute simmer; all other quantities, cooling and chilling times stay the same.
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Optional
May be omitted without changing other quantities or times.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Wash a heat-safe, wide-mouth 600 ml glass container, lid, spoon and any food-safe pickle weight with hot soapy water. Rinse thoroughly and air-dry. Prepare a small stainless saucepan. This method is not shelf-stable canning.
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Step 2
Peel 2 small onions and remove roots, sprouts and damaged layers. Rinse, dry and weigh 300 g, then cut into 2 cm squares. If using the mild green chili, remove the stem, wash, dry and slice into 5 mm rings.
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Step 3
In the saucepan mix ¾ small paper cup water (135 ml), 3 tablespoons soy sauce (45 ml) and 2 level tablespoons sugar (24 g). Bring to a boil, then simmer for 1 minute until dissolved. Turn off heat, stir in 3 tablespoons 5% white vinegar (45 ml) and cool about 15 minutes until barely warm.
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Step 4
Pack the onion and optional chili into the clean container. Pour over the cooled brine and press gently with the clean spoon. Keep onion submerged with a clean food-safe weight if needed; do not dilute with extra water. Leave space below the lid.
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Step 5
Cover and refrigerate at 4°C or below for at least 4 hours. After 2 hours, use a clean spoon to turn any floating pieces back under the brine. Serve a little onion with only a spoonful of brine; the edges become translucent but the center stays crisp.
Finished dish
Tablespoon: 15 ml; teaspoon: 5 ml; small paper cup: 180 ml. Total 270 minutes includes 4 hours chilling. Use vinegar labeled 5% acidity. Keep refrigerated from preparation onward; never store at room temperature or treat this as canned food. Use within 4 days, take portions with clean utensils and discard used brine rather than reusing it. Contains soy and possibly wheat. Refrigerate at 4°C or below within 2 hours, or within 1 hour if the surroundings exceed 32°C.
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Enjoy every bite
How to enjoy it
Serve a few drained pieces beside grilled meat or rice. The chili is optional; omitting it does not change the brine or chilling time.
