1
In a saucepan bring the water and Gluten free Vinaigrette to boil.
2
Once the mixture starts boiling, remove from heat and pour into a jar with the peppers and close the jar.
3
Allow to rest for at least 24 hours.
Jang-Ah-Ji (Green onions)
Ingredients
550 g Green onions
250 ml Water
250 ml Gluten free Vinaigrette
Directions
1
In a saucepan, bring the water and Gluten free Vinaigrette to a boil. Once the mixture starts boiling, remove from heat and pour into the jar containing the peeled green onions.
2
Cover the onions with the mixture and close the jar. Allow to rest at least 48 hours before using.
Jang-Ah-Ji (Baby Carrots)
Ingredients
30 g Baby carrots
250 ml Water
250 ml Gluten free Vinaigrette
Directions
1
In a saucepan, bring the water and Gluten free Vinaigrette to a boil then remove from heat and pour into a jar with the clean baby carrots.
2
Cover the carrots with the liquid and close the jar. Allow to rest for at least 48 hours before using.
Jang-Ah-Ji ( Mushrooms)
Ingredients
250 ml Water
250 ml Gluten free Vinaigrette
200 g Mushrooms
Directions
1
In a saucepan, bring the water and Gluten free Vinaigrette to a boil. Once the mixture starts boiling, remove from heat and pour into a jar with whole, clean mushrooms.
2
Cover the mushrooms with the liquid and close the jar. Allow to rest for at least 24 hours before using.
