Broccoli Stalk Jangaji

Jangaji is kind of like Kimchi’s sweeter cousin from the Southern region. The Ferm (heroically) rescue broccoli stalks that restaurants would have thrown away and turn them into this Korean pickle. It's 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, Vinegar, Demerara Sugar, Green Chilli

Allergens: Soya