Kim Dae-seok's Kohlrabi Pickled Sticks

• kohlrabi pickled sticks 100g
• kelp 15g
• water 300ml (for kelp broth)
• green chili peppers 2 pieces
• red chili peppers 1 piece
• premium soy sauce 140ml
• apricot syrup 70ml (1/3 cup)
• soju 70ml (1/3 cup)
• jujube syrup 2 tablespoons

Recipe 🍳

Cooking tips 💡

• Adding soju to the brine helps preserve the pickles, eliminating the need to boil the sauce on the stove and allowing for long-term storage.
• Using jujube syrup instead of granulated sugar gives a smooth, non-sticky sweetness that’s not overpowering, adding a refined depth of flavor.
• When removing seeds from chilies, gently roll the rounded end of a wooden spoon to avoid tearing or breaking the outer skin.
• Do not leave the finished pickles at room temperature—store them in the refrigerator immediately and wait until the next day to enjoy for even seasoning and optimal taste.

Recommended for 🙋

• ⭐Those who find it bothersome to boil and cool soy sauce every time they make pickles.
• ⭐People looking for a unique side dish with a sweeter, more distinctive crunch than traditional radish pickles.
• ⭐Fans of satisfyingly chewy textures and subtly salty, refreshing flavors in their side dishes.