Chonggak Jangajji

Chonggak Jangajji is a traditional Korean pickled radish dish that offers a delightful crunch and tangy flavor, perfect as a side for any meal. This Paleo version uses natural ingredients to maintain a healthy and authentic profile.

Ingredients

• Chonggak radish - 200 grams
• Sea salt - 1 teaspoon
• Water - 200 ml
• Apple cider vinegar - 2 tablespoons
• Honey - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Red pepper flakes - 1 teaspoon (adjust to taste)

Steps

1. Wash the chonggak radish thoroughly and trim the tops, leaving a bit of the green for presentation.
2. In a bowl, sprinkle the sea salt over the radish and let it sit for 10 minutes to draw out moisture.
3. In a separate bowl, mix the water, apple cider vinegar, honey, minced garlic, grated ginger, and red pepper flakes to create the pickling solution.
4. After 10 minutes, rinse the radish under cold water to remove excess salt and pat dry with a clean towel.
5. Place the radish in a clean glass jar and pour the pickling solution over it, ensuring the radish is fully submerged.
6. Seal the jar and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
7. Serve the Chonggak Jangajji cold as a refreshing side dish.

Nutrition

• Calories: 50
• Protein: 1 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from radishes.
• Low in calories, making it a great addition to a weight management diet.

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