Jangajji[Pickled Vegetables]

Jangajji is vegetables pickled and ripened over a long time in salt or soy sauce. Some types of Jangajji are made by placing vegetable pieces in soybean paste, soy sauce, fast-fermented soybean paste (Makjang) or Gochugang and left to slowly ferment. Even Kings Relied on Jangajji to Cure Lost Appetites When vegetable pieces are left for several months in a Jang (salt brine or fermented bean paste), they absorb the Jang flavor and can be served right out of the crock. But, more often, it is seasoned with various spices and sesame oil. Due to the saltiness of the Jangajji, only one or two kinds of Jangajji are enough for a meal. With the introduction of refrigerators, it has become easier to preserve foods. As a result, Jangajji is consumed less nowadays and has been relegated to a ‘side dish of last resort.’ However, in the old days, Jangajji was considered a treat, even in the royal courts where it was called by the special name Janggwa. Even the king, who was surrounded with various delicacies from the land and the sea, would sometimes lose his appetite, and on such occasions, Janggwa would be served to stimulate his taste buds. A Simple Accompaniment to Rice The choice of Jang (salt brine or fermented bean paste) to use for Jangajji depends on the type of vegetable. Garlic Jangajji is made by soaking young garlic bulbs in diluted vinegar to remove the sharp edge, and pickling them in sugared soy sauce. Using salt instead of soy sauce will result in a lighter and crispier garlic Jangajji. The cross section of a bulb resembles a flower, and the individual cloves are crunchy and bursting with flavor. Chili pepper leaf, eggplant and sesame leaf Jangajji are made in the same way. Tucking perilla leaves in soybean paste in autumn and taking them out to eat in early spring is called Doenjang-kkenip-jangajji. It has a surprising yet delightful flavor that is sharp and intense. Garlic spears and cucumbers taste best when pickled in Gochujang. The vegetables should be semi-dried when pickling in soybean paste or Gochujang. When ripe, the paste is scraped off the surface of the Janagjji, and then seasoned with sugar and sesame oil.

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