This Man's Cook's Garlic Chives Kimchi
A quick pickle that maximizes crispness by briefly soaking garlic chives in hot brine, then finishing with a non-boiled soy sauce base to be ready in just two days.
Ingredients needed 4 servings
Recipe
Cooking tips
- The colander must sit securely on the bowl without slipping down, preventing the brine from seeping underneath and keeping the garlic chives crisp throughout.
- Adding soju to the sauce acts as a powerful preservative, allowing you to skip boiling the sauce and still prevent mold growth for extended storage.
- Applying hot brine gradually helps maintain crispness from start to finish—a valuable technique for achieving lasting crunch.
Recommended for
- Those seeking a proper side dish kimchi with lasting crispness over time.
- People who want to quickly pickle without the hassle of separately boiling and cooling the sauce.
- Individuals looking for a refreshing, sweet-and-sour accompaniment to pair with meat dishes or rich, oily foods.
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