Leek Manongji (Korean Soy-Pickled Leeks)
1 week + overnight (mostly fermenting)
Makes 1.5 liters / 1.6 quarts
Tender leek pieces layered with chili and preserved in a soy-vinegar brine; a tangy, umami-rich Korean side dish.
| prepWash leeks thoroughly; trim roots and tough green tops | ||||
| prepSlice leeks into 2.5 cm / 1 inch bite-sized pieces | ||||
| prepRinse cut leeks again to remove trapped dirt; drain well | ||||
| prepCut chili into slices, shake to discard seeds (optional) | ||||
| 450 g leek, sliced into bite-sized pieces | Pack leeks & chili into jar, layering chili between | Pour cooled brine over leeks & chili; seal | Rest at room temperature 1 week, then refrigerate | |
| 1 hot chili pepper, sliced, seeds discarded (optional) | ||||
| 240 ml water | Combine water, soy sauce & sugar; bring to boil | Stir in vinegar; cool to room temperature | ||
| 240 ml soy sauce (naturally brewed Korean) | ||||
| 100 g sugar | ||||
| 120 ml vinegar (white, rice, or apple cider) | ||||
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