INGREDIENTS: Broccoli Stalk (42%), Water, Soy Sauce (Soy), Vinegar, Demerara Sugar, Green Chilli..
ALLERGY ADVICE: SOY. Vegan Friendly.
STORAGE: Refrigerate and eat within three months of opening.
Jangaji is kind of like Kimchi’s sweeter cousin from the Southern region. The Ferm (heroically) rescues broccoli stalks that restaurants would have thrown away and turn it into this Korean pickle. Its soy sauce base gives it a moreish and savoury flavour. Enjoy the crunch - it’s gooood. PS: You can use any leftover brine for dressings or sauces.
Jangaji is kind of like Kimchi’s sweeter cousin from the Southern region. The Ferm (heroically) rescues broccoli stalks that restaurants would have thrown away and turn it into this Korean pickle. Its soy sauce base gives it a moreish and savoury flavour. Enjoy the crunch - it’s gooood. PS: You can use any leftover brine for dressings or sauces.
INGREDIENTS: Broccoli Stalk (42%), Water, Soy Sauce (Soy), Vinegar, Demerara Sugar, Green Chilli..
ALLERGY ADVICE: SOY. Vegan Friendly.
STORAGE: Refrigerate and eat within three months of opening.
