Refreshing Spring Herb Pickle to Revive Your Appetite
Creatrip Team
a year ago
In Korea, the spring brings an abundance of fresh herbs perfect for making 'jangajji' (traditional Korean pickles). As spring arrives and the earth begins to thaw, the vibrant colors and nutrients of seasonal herbs like wild leeks and Korean angelica root are ideal for pickling. At 'Bora Sigol & Seomisun Herb Institute' in Gangwon, culinary enthusiasts can learn about natural food culture, including how to make three types of spring herb pickles using soy sauce, vinegar, and oil. These pickles, after a three-day aging process, can be enjoyed alongside various dishes, adding both flavor and color to meals. The pickling process involves boiling soy sauce, vinegar, fish sauce, sugar, and soju to create a marinade for delicate leaves, and preparing a spiced vinegar brine for firmer vegetables. These methods, along with creative uses of over-wintered produce like radish or leftover pickling brine, offer a delicious glimpse into Korea's rich springtime culinary traditions.
