Jangaji is kind of like Kimchi’s sweeter cousin from the Southern region. We (heroically) rescue 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.
Everything about the Ferm is 5 star - highly recommend their products
L
Lorna Bray
Fabulous
Received very quickly, unfortunately it had leaked slightly. Contacted them. Very quick response. No issues and resent another to replace. Cannot fault them. Also products were and still are delicious 😋
