Jangajji

jangajji - www.healthnote25.com

Jangajji or Janggwa are vegetables fermented with doenjang, bun and gochujang. Vegetables are fermented so the jangajji maintains the same nutritional and flavor qualities. The selected vegetable is a type that has high water content.

Spices used include garlic, sesame leaves, cucumbers, turnips, green chilli, and roots. In the past, when vegetables were hard to get in the winter, housewives cultivated crops as jangajji.

Jangajji is eaten with rice and its nutritional content consists of cellulose, minerals and vitamins. Today, jajajaj is rarely consumed because more vegetables are available throughout the year and cultivating vegetables for winter needs is not important anymore.