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jangajji
Sign in to saveJangajji () or pickled vegetables is a type of banchan (side dish) made by pickling vegetables. Unlike kimchi, jangajji is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. Jangajji dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil. Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula.
Key facts
- Food.name
- Jangajji
- Food.image
- Maneuljjongjangajji (pickled garlic scapes).jpg
- Food.caption
- maneul-jong-jangajji (pickled garlic scapes and cloves)
- Food.alternate_name
- Pickled vegetables
- Food.country
- Korea
- Food.national_cuisine
- Korean cuisine
- Food.type
- Pickles
- Food.course
- Banchan
- Food.serving_size
- 100 g
- Korean name/auto.hangul
- 장아찌
via Wikipedia infobox
Article
8 sectionsContents
- Etymology
- Ingredients
- Varieties
- Gallery
- See also
- Notes
- References
- External links
Jangajji () or pickled vegetables is a type of banchan (side dish) made by pickling vegetables. Unlike kimchi, jangajji is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. Jangajji dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil. Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula.
== Etymology ==