Korean Pickled Celery

So simple, so good.  Perfect by itself, with cold meats, asian food, and of course as part of a slaw.

I took this from the fantastic if somewhat daunting Korean recipes in Momofuku by David Chang… but this is simple.

You can use any kind of vegetable you want for this: cauliflower, turnips, Jerusalem artichokes… anything you fancy.

Because of the addition of water and sugar, this is not a sharp pickle, but has a subtle sweet edge. Perfect if you are new to pickles. Try it and be converted.

Makes about 1 litre

You will need:

  • A bunch of celery, tops, bottoms and leaves trimmed.
  • 225ml water hot from the tap
  • 125ml rice wine vinegar
  • 6 tablespoons caster sugar
  • 2  1/4 teaspoons sea salt
  • Sterilised jars with a combined volume of 1 litre


Chop the celery into 0.5cm slices, and pack into the jars.

Mix together the vinegar, water, sugar and salt, until everything is dissolved. Pour over the celery and seal the jars.

You can eat it straight away (i couldn’t wait), but it will benefit from 3 or 4 days in the fridge to let the flavours infuse. Will keep for a month or so in the fridge.


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