Jangajjis are made by salting vegetables of the right reason or putting them in Gochujang for a long period. They are stored as salted for a long period, and the salty taste excites our appetite. The Jangajjis from all over the regions in Korea are said to be over 200. At the Royal Court, Jangajji was called ‘Janggwa’, and which includes ‘Sukjanggwa’ for long storage and ‘Gapjanggwa’ for instant eating.
The food varies according to region and temperature. The main ingredients are varied, and may include garlic, daikon, cucumber, chili pepper leaves, Oriental muskmelon, perilla leaves, deodeok (Codonopsis lanceolata), among others. Generally, jangajji is pickled in ganjang (Korean soy sauce), gochujang (chili pepper paste), doenjang (soybean paste), or diluted vinegar. To make jangajji, vegetables should be either dried or salted to prevent the addition of surplus moisture to the condiment. In recent days, food preferences have changed and fresh vegetables are easily accessible, so consumption of jangajji has decreased significantly
