Soy Sauce Pickles (Jangajji)

These are, frankly, the best quick-pickles. You can pickle just about any vegetable in this brine and it will taste incredible, but I highly recommend trying it with sliced Korean radish—it already has a mild flavor, so it soaks up the brine well and stays crunchy forever.

I like adding carrots, mild chilies (Korean and shishito), and garlic as well, but you could totally pickle sliced cucumbers in this too.


  • 2 cups (≈250mL) sliced vegetables (especially Korean radish)
  • 1/2 cup (125mL) water
  • 1/4 cup (66g) shoyu (soy sauce)
  • 1/4 cup (68g) rice vinegar
  • 2 Tbsp (30g) sugar


  1. Slice vegetables and fit them into a pint/500mL mason jar.
  2. Combine water, shoyu, rice vinegar, and sugar in a small saucepan. Warm on medium heat until sugar is dissolved.
  3. Pour the hot brine into the mason jar. It should fit perfectly, but if not you can add a little more water, shoyu, and vinegar to top it up.
  4. Seal with a lid and allow to cool, then store in the fridge.

This isn’t a canning recipe, so it’s probably best to eat these within a few weeks to a month, but to be honest, I’ve enjoyed these pickles over a year after making them. They keep really well in the fridge.

Sliced radish, shishito pepper, and garlic in a mason jar with dark brine pouring in.