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Pickled Korean vegetables in a side dish bowl being picked up with a pair of chopsticks.
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Korean Pickled Vegetables

Elevate your meals with my Korean Pickled Vegetables recipe. Discover the art of making Korean pickles with this simple and delightful recipe. Perfect as a side dish, it's a Korean pickle recipe that adds a burst of sweet, tangy, and salty flavors to your dining experience.
Course Pickles, Side Dish
Cuisine Korean
Keyword Korean pickle recipe, Korean pickled vegetables, Korean pickles
Prep Time 5 minutes
Cook Time 1 day
Total Time 1 day 5 minutes
Servings 10
Calories 6kcal

Ingredients

  • 1 Cup Soy Sauce
  • 1/4 Cup Water
  • 3 tbsp White Vinegar
  • 1/4 Cup Sweetener your preferred sweetener
  • 1 Jalapeno
  • 3 Cucumbers Persian, Japanese or baby cucumbers
  • 3 Inch Korean Radish can sub with Japanese radish daikon
  • 1/4 Cup Onion
  • 5-8 Garlic

Instructions

  • Gather all the ingredients.
    Ingredients for Korean picked vegetables.
  • In a stovetop pot, add water, white vinegar, sweetener, soy sauce, and bring to boil on high heat. Once boiling, remove from heat and set aside to cool down.
    Brine for Korean picked vegetables.
  • Prepare all the vegetables by slicing them into bite size pieces. Note - you can de-seed jalapeno if you prefer less spicy.
    Sliced jalapenos.
  • Transfer prepared vegetables to a glass pickling jar (doesn't have to be packed) and pour in cooled pickling liquid from step 2).
    Korean picked vegetables in a pickling jar.
  • Transfer to a refrigerator and let it pickle at least 24 hours. Note - for optimal flavors, wait 2 days.
    Korean picked vegetables in a pickling jar.

Video

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 131mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg