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£5.50
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Description
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 ...
Reviews
5.0
6 ratings
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Delicious
The best ferment I've tasted to date. Has less tang than some and an almost sweet finish. Use it in so many ways - in salads, with pickled veg, in sandwiches and more.