Jangaji is kind of like kimchi’s sweeter cousin from the southern region. We heroically rescue broccoli stalks that restaurants would have thrown away and turn it into this korean pickle. Its soy sauce base gives it a moreish and savoury flavour. Enjoy the crunch
It’s gooood. Ps: you can use any leftover brine for dressings or sauces.. Refrigerate and eat within three months of opening. Minimize saliva exposure.. 250G
Jangaji is kind of like kimchi’s sweeter cousin from the southern region. We heroically rescue broccoli stalks that restaurants would have thrown away and turn
