L. A. style pickles (L. A. Jangajji: L. A. )

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Rating: 4.0; Vote: 1

I learned how to make these LA-style Korean pickles when visiting my mom in Los Angeles years ago. They're crunchy, salty, sweet and sour! Recipe: Dee: Hello maa! Your recipes r awesome as always, but when u tell us about ur family stories ur food test's much much better to me. When u tell us about ur grandmother and ur mom i wish to see them. Give my love & respect to them. I feel like they r as sweeeeeet as u maa. With best wishes & love, Shoshi from Bangladesh. See u next time, Bye!
Date: 2020-08-19

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Comments and reviews: 2

Jeremnis
Hi Maangchi my idol! I have a question. Do you cover the jar a few minutes after u put the boiling brine or do you wait until its thoroughly cooled down? How many days till the pickles are ready to eat? Thank u! Sorru for so many questions. Ive never ever tried a pickled in my life, not even cook it
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nagaraj
Just amazing and a good cook with best human touch
Expert guidance on great soup/kimchi/pickle from Korea and an Indian with kimchi love. I thank Madame, the best master chef who made my day.
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