Ottogi Jangajji Sauce (Pickles Sauce) 1.97kg

Ottogi Jangajji sauce is a pickling sauce used to make Jangajji. In Korea, vegetables that are pickled ins ioy sauce are called Jangjji. Jangajji can be made with almost any vegetable – ofcourse some taste better then others, Most commonly used vegetables to make Jangajji are onions, cucumbers, and green chili peppers. The significant difference between Jangajji and Kimchi is that the vegetables used to make Jjanjgi are no fermented, usually pickled in soy sauce, soybean paste or chilli paste.

Ingredients: Brewed Soy Sauce, Sea Sat, Shiitake Kelp Extract, Dried Kelp, Purified Water, Sugar, Fermented Vinegar, Katsuobushi Smoked Bonito Concentrate, Purified Oil, Rice Wine, Concentrate Plaum Extract, Yeast Extract, Garlic Extract.