Jangajji is a soy-sauce based Korean pickle that is not spicy and often sweet. Cauliflower is a staple UK-grown produce that is growing more popular in vegan cuisine. Because of its growing demand, more are produced, bought, and discarded. However, preserving it as a jangajji can prolong its shelf-life, retain the crunch and nutrients, and add flavour to it as well. It can be eaten as side dishes with any sweet or savory dishes. It also decreases sulfur, which helps digestion for those who are intolerant to cauliflower.
INGREDIENTS Cauliflower (36.6%), Water, Soy Sauce (Soya), Vinegar, Derrama sugar, Red chili. ALLERGY ADVICE See ingredients in bold. Vegetarian and Vegan Friendly. STORAGE Refrigerate and eat within three months of opening. Minimize saliva exposure. NET WEIGHT 220g TOTAL WEIGHT 375g