Mugwort Jangajji

Mugwort Jangajji is a traditional Korean pickled side dish that highlights the unique flavor of mugwort, offering a delightful balance of savory and slightly bitter notes. This Paleo-friendly dish is not only delicious but also packed with nutrients, making it a perfect accompaniment to any meal.

Ingredients

• Fresh mugwort - 150 grams
• Sea salt - 1 tablespoon
• Garlic - 2 cloves, thinly sliced
• Ginger - 1 teaspoon, grated
• Red chili flakes - 1 teaspoon
• Rice vinegar - 2 tablespoons
• Sesame oil - 1 tablespoon
• Water - 200 ml

Steps

1. Rinse the fresh mugwort under cold water to remove any dirt or impurities, then drain well.
2. In a mixing bowl, combine the mugwort with sea salt and massage gently to wilt the leaves. Let it sit for 10 minutes.
3. After 10 minutes, rinse the mugwort again to remove excess salt, then squeeze out the water gently.
4. In a separate bowl, mix together the garlic, ginger, red chili flakes, rice vinegar, sesame oil, and water to create the pickling liquid.
5. Place the wilted mugwort into a clean glass jar and pour the pickling liquid over the top, ensuring all the leaves are submerged.
6. Seal the jar tightly and refrigerate for at least 2 hours to allow the flavors to develop, although overnight is ideal for best taste.

Nutrition

• Calories: 45
• Protein: 2 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.2 L

Health Benefits

• Mugwort is rich in vitamins A and C, which support skin health and immune function.
• The dish is low in calories and high in fiber, making it a great option for digestive health.

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