V0: described, not machine-verified
Korean Pickles (Jangajji)
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Ingredients
- Korean cucumbers4 cucumbers
- green chili peppers5 peppers (optional)
- soy sauce3 cups
- Sugar3 cups
- rice vinegar3 cups
- rough sea salta handful
Allergens (inferred from ingredient names): soybeans
Nutrition per serving (modelled estimate, not measured): kcal 60, protein 1, fat 0, carbs 15, fiber 1, sugar 12
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: kimchimari.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed