Korean Style Soy Sauce Pickles
Korean Style Soy Sauce Pickles
Ingredients
For the Pickling Liquid
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon toasted sesame oil
For the Pickles
- 1 teaspoon black peppercorns
- 1/2 onion, sliced
- 1 jalapeño, sliced
- 3 cloves garlic, sliced
- 1 inch piece ginger, sliced
- 1/4 cup daikon, cubed
Instructions
- 1
In a small saucepan, combine the soy sauce, water, rice vinegar, granulated sugar, and toasted sesame oil.
⏱️ 2 min
- 2
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
⏱️ 3 min
- 3
Remove the saucepan from the heat and allow the pickling liquid to cool completely to room temperature. This will take at least 30-60 minutes.
⏱️ 60 min
- 4
While the liquid cools, prepare your jar. Add the black peppercorns, sliced onion, sliced jalapeño, sliced garlic, sliced ginger, and cubed daikon to a clean, heat-proof jar.
⏱️ 10 min
- 5
Once the pickling liquid is completely cool, carefully pour it over the solid ingredients in the jar, ensuring all ingredients are submerged.
⏱️ 3 min
- 6
Securely cover the jar with a lid and refrigerate for at least 24 hours before serving. The longer they sit, the more the flavors will meld.
⏱️ 1440 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Style Soy Sauce Pickles
For the Pickling Liquid
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon toasted sesame oil
For the Pickles
- 1 teaspoon black peppercorns
- 1/2 onion, sliced
- 1 jalapeño, sliced
- 3 cloves garlic, sliced
- 1 inch piece ginger, sliced
- 1/4 cup daikon, cubed
Instructions
- 1
In a small saucepan, combine the soy sauce, water, rice vinegar, granulated sugar, and toasted sesame oil.
⏱️ 2 min - 2
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
⏱️ 3 min - 3
Remove the saucepan from the heat and allow the pickling liquid to cool completely to room temperature. This will take at least 30-60 minutes.
⏱️ 60 min - 4
While the liquid cools, prepare your jar. Add the black peppercorns, sliced onion, sliced jalapeño, sliced garlic, sliced ginger, and cubed daikon to a clean, heat-proof jar.
⏱️ 10 min - 5
Once the pickling liquid is completely cool, carefully pour it over the solid ingredients in the jar, ensuring all ingredients are submerged.
⏱️ 3 min - 6
Securely cover the jar with a lid and refrigerate for at least 24 hours before serving. The longer they sit, the more the flavors will meld.
⏱️ 1440 min