.jpg)
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.
In the Vinony graph
Within Vinony's link graph, jangajji is referenced by 139 other articles, and connects out to Korea, Encyclopædia Britannica and soy sauce.
It is catalogued under topics including Banchan, Commons link from Wikidata and Pickles.
Its subject is documented across 9 Wikipedia language editions.
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
~3 min read
Encyclopedic overview
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 ==
Excerpted from Wikipedia’s “jangajji” article, available under the CC BY-SA 4.0 licence.