Chwi Jangajji

Chwi Jangajji is a delicious Korean side dish featuring pickled vegetables that have been marinated in a tangy, slightly sweet sauce. This Paleo-friendly version is both refreshing and nutritious, perfect for complementing any meal.

Ingredients

• Korean radish (mu) - 200 grams, cut into thin strips
• Carrot - 100 grams, cut into thin strips
• Cucumber - 100 grams, cut into thin strips
• Apple cider vinegar - 60 ml
• Water - 120 ml
• Raw honey - 1 tablespoon
• Sea salt - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame oil - 1 teaspoon
• Red pepper flakes - 1/2 teaspoon (optional)

Steps

1. In a mixing bowl, combine apple cider vinegar, water, raw honey, sea salt, minced garlic, grated ginger, and sesame oil. Stir well until the honey and salt are fully dissolved.
2. Add the Korean radish, carrot, and cucumber strips to the bowl, ensuring they are fully submerged in the liquid.
3. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
4. For added spice, sprinkle in red pepper flakes according to your taste preference before serving.
5. Serve chilled as a side dish to your favorite Paleo meal.

Nutrition

• Calories: 50
• Protein: 1 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from the vegetables, promoting overall health.
• Supports digestive health due to the fermentation process.

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