Let vegetables marinate in a pickling liquid and add freshness to any dish.
Mina Park, founder of Korean private kitchen Sook
Mixed vegetable jangajji
Cut five medium cucumber, half a carrot, 300g daikon and 200g garlic stems into 2-inch matchsticks. Cut 100g lotus root into 1-cm slices. Cut three long red and five green chilies into 3-cm rounds. Cut three onions in halves and then cut each half into sixths. Put all the vegetables into a glass jar.
Boil three cups of soy sauce, three cups of water, two and a quarter cups of sugar and one tbsp of black peppercorns for five minutes. Add two and a quarter cups of vinegar and half a cup of soju. Pour the hot liquid over the vegetables. The vegetables should be 80 per cent covered with liquid since the vegetables will reduce. Remove the liquid from the jar in two days and boil it again. Cool it completely and pour back over the vegetables. Enjoy!