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Vegetables from Korea
Jangajji are vegetables and fruits that are first salted or dried, then buried in gochujang or doenjang or steeped in soy sauce for weeks to months. The jang, already fermented, brings salt, colour and flavour into the vegetable; the change is mostly salt and flavour soaking in, with little new souring. Made in 3 steps over 32 days – 2 months. The longest step, bury in jang or steep in soy sauce, takes 30 days – 2 months (정순택 1995) and runs at 15 °C (신동주 2000). Salt is 6–12 % (정순택 1995).
| Main step | 30 days – 2 monthsMeasured[jung1995][shin2000] | Bury in jang or steep in soy sauce |
|---|---|---|
| Temperature | 15 °CMeasured[shin2000] | Bury in jang or steep in soy sauce |
| Salt | 6–12 %Measured[jung1995] | Salt the vegetable to draw out water |
| Acidity | pH 4–5.4Measured[shin2000][oh2016] | Bury in jang or steep in soy sauce |
| A vegetable or fruit · Persimmon, garlic, cucumber, radish, Codonopsis root (deodeok) and Japanese apricot in gochujang; perilla leaf in doenjang; chilli in doenjang or soy sauce[jeong2006] |
| Salt or brine · To draw water out before the jang goes in[jung1995] |
| Gochujang, doenjang, soy sauce or rice-wine lees[jeong2006] |
| Starter: other: the fermented jang itself (soy sauce, soybean paste or chilli paste) |
Total time across the recorded steps: 32 days – 2 months
What changes: Salt draws water out of the vegetable
Output: firmer, less watery pieces.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Jangajji is cured in a finished jang rather than fermented from scratch, so its salt, colour and flavour mostly soak in from the paste or sauce. Kimchi, by contrast, sours through its own lactic ferment.
Jangajji is salty; a survey of 90 village products found 3.56–9.15 % salt, highest in soy sauce kinds. Bacillus cereus was among the bacteria found in persimmon jangajji, and the yeast Candida glabrata swelled vacuum packs, so the cured product needs clean handling and cold storage once packed.
Hazards the sources name: Bacillus cereus, found in persimmon jangajji making.
Every number is labelled with how it is known. How this atlas is made
The word comes from Middle Korean, joining jang with an old word for pickled vegetables. A 1988 review of Korean kimchi literature from 1976 to 1987 counted 23 kinds of jangajji.
