The Ferm Broccoli Stalk Jangajji Pickle – Fermented Korean-Style Pickle

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